CHINESE NOODLE DOUGH RECIPE RECIPES
HOMEMADE HANDMADE NOODLES | CHINA SICHUAN FOOD
basic homemade noodles recipe
Provided by Elaine
Categories staple
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 3
Number Of Ingredients 3
Steps:
- Add flour, pinch of salt in a deep bowl. Pour in water slowly. Stir the flour with a tool. Stop pouring water when there is no dry flour in the mixing bowl (depending on the flour you are using, the water absorption might be different. )
- Knead the dough until your hand is clean, your bowl is clean and the dough is smooth. Then keep kneading for another 10 minutes.
- Cover with a wet cloth and rest for around 30 minutes.
- Transfer the dough to a large floured operating board. Roll it into a thick wrapper firstly.
- Roll the dough into paper-thin rectangle or round wrapper, keeping remaining dough covered with flour.
- Roll the dough into rectangle or round wrapper with around 0.5 cm in thick, keeping remaining dough covered with flour.
- Fold the large dough wrapper around 5cm wide. Each time after folding up, spread the surface with flour. Cut any irregular part if necessary.
- Cut the folded dough into thin strips with a sharp and dry knife.
- Spread flour on the surface before picking the noodle strips.
- Unfold the strips one by one and then shake the extra flour off.
- Cook them directly or refrigerated up to 7 days in air--tight bags.
Nutrition Facts : Calories 305 kcal, CarbohydrateContent 58 g, ProteinContent 11 g, SodiumContent 2 mg, FiberContent 2 g, ServingSize 1 serving
CHINESE HAND-PULLED NOODLES RECIPE | ALLRECIPES
Chinese hand-pulled noodles, a tradition from Lanzhou in northwest China, require just 3 ingredients and a lot of patience to make. Called lamian, you can serve the noodles in your favorite Chinese broth for a delectable and warming meal. But be warned - they are not easy to make and take years of experience to perfect, but keep trying!
Provided by Ping Lo
Categories World Cuisine Asian Chinese
Total Time 1 hours 50 minutes
Prep Time 1 hours 0 minutes
Cook Time 10 minutes
Yield 10 servings
Number Of Ingredients 3
Steps:
- Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
- Knead dough again for 2 minutes; cover and let rest for 15 minutes.
- Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheet together; cover with plastic wrap and let rest for 10 to 15 minutes.
- Fill a large saucepan with water and bring to the boil.
- Place one sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35 inches long. Fold it in thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into the boiling water. Add 2 to 3 more strips of noodles to the boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
- Repeat with remaining sheets of dough.
Nutrition Facts : Calories 412.2 calories, CarbohydrateContent 76.3 g, FatContent 6.4 g, FiberContent 2.7 g, ProteinContent 10.3 g, SaturatedFatContent 1 g, SodiumContent 3.8 mg, SugarContent 0.3 g
More about "chinese noodle dough recipe recipes"
CHINESE EGG NOODLE DOUGH (HAND,MIXER,OR FOOD PROCESSOR) PT 1
""
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine Chinese
Calories 806 calories per serving
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine Chinese
Calories 806 calories per serving
- "In a food processor fitted with a metal blade, process the flours and salt to mix them well. Beat the eggs with 5 tablespoons (6 tablespoons for the larger recipe) water. Turn on the machine and gradually add the mixture, processing just until the dough begins to form a ball. You may need to drizzle in the remaining water, but stop processing just before the dough becomes a ball. Process another 10 seconds if you are going to use a pasta machine to roll out the dough. Process the dough another 35 seconds if you are going to roll it out by hand. Turn the dough, which should be barely sticky, onto a very lightly floured board, and knead it about 1 minute. It should be satiny and not stick to the palm of your hand when you hold it 15 seconds. Cover the dough with plastic or put it in a plastic bag and let it rest half an hour to an hour. To mix by hand, blend the flours and salt in a large bowl. Make a well in the center and crack the egg into it. Add all but 2 tablespoons of the water and blend it first into the egg and then incorporate the flour. Add enough water to make a lose but not gooey dough. Pick up about 1/3 cup of the dough and rub it vigorously between your hands for about half a minute to develop the gluten and shorten the kneading time. Repeat with the remaining dough. Turn the dough onto a floured board and knead at least 10 minutes until the dough is satiny and does not stick to the palm of your hand when held for 15 seconds. Oil the dough, cover it with plastic or put it in a plastic bag, and let it rest half an hour to an hour. The dough may also be made in a heavy-duty mixer and kneaded with a dough hook. To roll out the dough with a pasta machine, roll the dough into a sausage shape 11/2 inches in diameter and cut it into thirds for the small recipe or quarters for the large. Cover the resting dough with plastic while you roll out the first piece. Flatten the dough piece to a rectangle about 1/4-inch thick and lightly coat both sides with cornstarch. Pass the dough through the thickest setting. Then fold the dough into thirds, flatten it slightly, dust it with cornstarch, and run it through the rollers again, feeding in the unfolded end first. Repeat this procedure three times. Turn the machine to the next thinnest setting, dust the dough, and roll it through unfolded. Repeat this procedure with each setting up to the fifth setting, or until the dough is 1/8-inch thick for hearty noodles or 1/16-inch thick for delicate noodles and wonton or egg-roll wrappers. Spread the rolled dough on a tea towel to dry slightly and become firm. After you roll out the remaining dough pieces, the first piece should be ready to cut. Run the cornstarch-dusted dough through the 1/8-inch or 1/16-inch cutting blades of the pasta machine, cut the noodles in half, and dust them with cornstarch. Allow them to dry about 10 minutes before cooking them, or refrigerating or freezing them for future use. To cut wontons or egg-roll skins, lay one piece of rolled dough on a wooden board, and with a sharp knife and ruler mark off 3-inch squares for wonton or 7-inch squares for egg rolls. If you wish to make round wonton wrappers, cut the dough with a 3-inch-round cookie cutter, biscuit cutter, or opened tin can (e.g., a tuna can). Allow the cut pieces to dry about 10 minutes, then dust them with cornstarch and stack them. To roll out the dough by hand, it is best to use a long thin rolling pin about 16 inches long. If you are using a standard rolling pin, cut the dough into smaller pieces. Flatten one of the dough pieces into a circle on a cornstarch-dusted board. Place the rolling pin in the center of the circle and roll the dough away from you, then roll the pin toward you in a sweeping motion. Turn the dough a quarter turn and roll again. Continue rolling and turning until the dough is almost 1/16 inch thick. Put terry toweling along the edge of a table. Dust the dough sheet lightly with cornstarch. Hang the dough from the towel by putting about a third of it on the towel and allowing the remainder to hang over the table. Stretch the dough as thin as possible, holding the end on the towel down while pulling the other end. Allow the dough to dry while you roll out and stretch the remaining dough. Fold the first noodle sheet accordion-style into 3-to 4-inch folds. With a very sharp knife or Chinese cleaver, cut the noodles by pressing straight down into the folded dough. Fluff the noodles onto a cornstarch-dusted surface and allow them to dry about 15 minutes continued in part 2"
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CHINESE HAND-PULLED NOODLES RECIPE | ALLRECIPES
Chinese hand-pulled noodles, a tradition from Lanzhou in northwest China, require just 3 ingredients and a lot of patience to make. Called lamian, you can serve the noodles in your favorite Chinese broth for a delectable and warming meal. But be warned - they are not easy to make and take years of experience to perfect, but keep trying!
From allrecipes.com
Reviews 3.6
Total Time 1 hours 50 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 412.2 calories per serving
From allrecipes.com
Reviews 3.6
Total Time 1 hours 50 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 412.2 calories per serving
- Repeat with remaining sheets of dough.
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Make and share this Lo Mein Noodles recipe from Food.com.
From food.com
Reviews 2.0
Total Time 20 minutes
Calories 339.6 per serving
From food.com
Reviews 2.0
Total Time 20 minutes
Calories 339.6 per serving
- Cut into long (long equals longevity according to the Chinese ) noodles of your liking. We like a wider noodle, like a fettuccini.
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CHINESE EGG NOODLE DOUGH (HAND,MIXER,OR FOOD PROCESSOR) PT ...
From m.cookeatshare.com
Reviews 1
Calories 2446 per serving
Reviews 1
Calories 2446 per serving
- In a food processor fitted with a metal blade, process the flours and salt to mix them well. Beat the Large eggs with 5 Tbsp. (6 Tbsp. for the larger recipe) water. Turn on the machine and gradually add in the mix, processing just till the dough begins to create a ball. You may need to drizzle in the remaining water, but stop processing just before the dough becomes a ball. Process another 10 seconds if you are going to use a pasta machine to roll out the dough. Process the dough another 35 seconds if you are going to roll it out by hand. Turn the dough, that should be barely sticky, onto a very lightly floured board, and knead it about 1 minute. It should be satiny and not stick to the palm of your hand when you hold it 15 seconds. Cover the dough with plastic or possibly put it in a plastic bag and let it rest half an hour to an hour. To mix by hand, blend the flours and salt in a large bowl. Make a well in the center and crack the egg into it. Add in all but 2 Tbsp. of the water and blend it first into the egg and then incorporate the flour. Add in sufficient water to make a lose but not gooey dough. Pick up about 1/3 c. of the dough and rub it vigorously between your hands for about half a minute to develop the gluten and shorten the kneading time. Repeat with the remaining dough. Turn the dough onto a floured board and knead at least 10 min till the dough is satiny and does not stick to the palm of your hand when held for 15 seconds. Oil the dough, cover it with plastic or possibly put it in a plastic bag, and let it rest half an hour to an hour. The dough may also be made in a heavy-duty mixer and kneaded with a dough hook. To roll out the dough with a pasta machine, roll the dough into a sausage shape 11/2 inches in diameter and cut it into thirds for the small recipe or possibly quarters for the large. Cover the resting dough with plastic while you roll out the first piece. Flatten the dough piece to a rectangle about 1/4-inch thick and lightly coat both sides with cornstarch. Pass the dough through the thickest setting. Then fold the dough into thirds, flatten it slightly, dust it with cornstarch, and run it through the rollers again, feeding in the unfolded end first. Repeat this procedure three times. Turn the machine to the next thinnest setting, dust the dough, and roll it through unfolded. Repeat this procedure with each setting up to the fifth setting, or possibly till the dough is 1/8-inch thick for hearty noodles or possibly 1/16-inch thick for delicate noodles and wonton or possibly egg-roll wrappers. Spread the rolled dough on a tea towel to dry slightly and become hard. After you roll out the remaining dough pcs, the first piece should be ready to cut. Run the cornstarch-dusted dough through the 1/8-inch or possibly 1/16-inch cutting blades of the pasta machine, cut the noodles in half, and dust them with cornstarch. Allow them to dry about 10 min before cooking them, or possibly refrigerating or possibly freezing them for future use. To cut wontons or possibly egg-roll skins, lay one piece of rolled dough on a wooden board, and with a sharp knife and ruler mark off 3-inch squares for wonton or possibly 7-inch squares for egg rolls. If you wish to make round wonton wrappers, cut the dough with a 3-inch-round cookie cutter, biscuit cutter, or possibly opened tin can (e.g., a tuna can). Allow the cut pcs to dry about 10 min, then dust them with cornstarch and stack them. To roll out the dough by hand, it is best to use a long thin rolling pin about 16 inches long. If you are using a standard rolling pin, cut the dough into smaller pcs. Flatten one of the dough pcs into a circle on a cornstarch-dusted board. Place the rolling pin in the center of the circle and roll the dough away from you, then roll the pin toward you in a sweeping motion. Turn the dough a quarter turn and roll again. Continue rolling and turning till the dough is almost 1/16 inch thick. Put terry toweling along the edge of a table. Dust the dough sheet lightly with cornstarch. Hang the dough from the towel by putting about a third of it on the towel and allowing the remainder to hang over the table. Stretch the dough as thin as possible, holding the end on the towel down while pulling the other end. Allow the dough to dry while you roll out and stretch the remaining dough. Fold the first noodle sheet accordion-style into 3-to 4-inch folds. With a very sharp knife or possibly Chinese cleaver, cut the noodles by pressing straight down into the folded dough. Fluff the noodles onto a cornstarch-dusted surface and allow them to dry about 15 continued in part 2
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SANHE NOODLE MANTOU RECIPE - SIMPLE CHINESE FOOD
I have always liked to eat multi-grain noodles, one is because the multi-grain is more nutritious, and the other is because the color and taste are different every time. Third, dietitians are also advocating diversified diets and eating whole grains.
The three-heavy noodle steamed bun is added with two kinds of grains. One bite, the aroma of the grains, the taste will be a little bit thicker, but it is fresh and delicious. Multi-grain noodles can be matched in proportion according to your needs, and finally you can make multi-grain noodles that meet your own taste.
From simplechinesefood.com
Reviews 4.6
Total Time 1 hours
Cuisine Chinese
The three-heavy noodle steamed bun is added with two kinds of grains. One bite, the aroma of the grains, the taste will be a little bit thicker, but it is fresh and delicious. Multi-grain noodles can be matched in proportion according to your needs, and finally you can make multi-grain noodles that meet your own taste.
From simplechinesefood.com
Reviews 4.6
Total Time 1 hours
Cuisine Chinese
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From chowhound.com
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ASTRAY RECIPES: CHINESE EGG NOODLE DOUGH (HAND,MIXER,OR ...
Chinese egg noodle dough (hand,mixer,or food processor) pt 1. In a food processor fitted with a metal blade, process the flours and salt to mix them well. Beat the eggs with 5 tablespoons (6 tablespoons for the larger recipe) water. Turn on the machine and gradually add the mixture, processing just until the dough begins to form a ball.
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From omnivorescookbook.com
From omnivorescookbook.com
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