CHINESE NOODLES DOUGH RECIPE RECIPES
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
CRISPY CHINESE NOODLES (RESTAURANT STYLE) RECIPE | ALLRECIPES
These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.
Provided by OdaMae
Categories Side Dish Sauces and Condiments
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 8 servings
Number Of Ingredients 2
Steps:
- Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
- Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.
Nutrition Facts : Calories 150.5 calories, CarbohydrateContent 20.3 g, CholesterolContent 3.1 mg, FatContent 6 g, FiberContent 0.6 g, ProteinContent 3.4 g, SaturatedFatContent 0.8 g, SodiumContent 200.2 mg
More about "chinese noodles dough recipe recipes"
CHINESE EGG NOODLE DOUGH (HAND,MIXER,OR FOOD PROCESSOR) PT 1
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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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LO MEIN NOODLES RECIPE - FOOD.COM
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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CRISPY CHINESE NOODLES (RESTAURANT STYLE) RECIPE | ALLRECIPES
These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.
From allrecipes.com
Reviews 5
Total Time 20 minutes
Category Side Dish, Sauces and Condiments
Calories 150.5 calories per serving
From allrecipes.com
Reviews 5
Total Time 20 minutes
Category Side Dish, Sauces and Condiments
Calories 150.5 calories per serving
- Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.
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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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CHINESE NOODLE DOUGH RECIPE RECIPE - GROUP RECIPES
The recipe is 300g total. Flour for dough. Salt for flavor. Baking soda for texture. Oil for workability. Combine all the ingredients in a bowl. Take a heavy spoon and stir it a bit. When you're ready, pour the mix onto a kneading surface and begin working it with your hands.
From grouprecipes.com
From grouprecipes.com
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CHINESE HANDMADE NOODLES: JUST 3 INGREDIENTS! - THE WOKS ...
Dec 15, 2019 · Homemade Chinese Noodles: Recipe Instructions. Ok, let’s get into how to make Chinese noodles from scratch! Start by adding the bread flour and salt to the bowl of a stand mixer fitted with a dough hook attachment (or a large regular mixing bowl) and whisk together to incorporate.. Turn the mixer on low speed.
From thewoksoflife.com
From thewoksoflife.com
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SIMPLE CHINESE NOODLES RECIPE BY MASTERCHEF - YOUTUBE
From m.youtube.com
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HOMEMADE CHINESE EGG NOODLES: JUST 3 INGREDIENTS! - THE ...
Apr 05, 2020 · To Roll & Cut Noodles: Divide the dough in half. Set one half aside, covered. To roll by hand, follow instructions here. To roll using a pasta... With the pasta roller at the thickest setting, feed the dough through, being sure to guide it straight, so it doesn’t go... Continue to run the dough ...
From thewoksoflife.com
From thewoksoflife.com
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CHINESE NOODLE RECIPES
Chinese Noodle Recipes. Noodles. Chinese Spaghetti Salad. Chinese Spaghetti Salad is a delicious, mildly spicy spaghetti salad treat that your family can enjoy all year around, but is especially refreshing in the spring and summer. This easy to prepare recipe combines spaghetti, fresh vegetables and seasonings to create a delicious side dish or ...
From chineserecipes.com
From chineserecipes.com
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HOW TO MAKE BIANG-BIANG NOODLES FROM SCRATCH | FOOD NETWORK
Sep 07, 2021 · Knead until a dough is formed, 8 to 10 minutes, then remove the dough to a floured board and continue kneading until smooth and springy. Clean out the bowl, then return the dough to the bowl.
From foodnetwork.com
From foodnetwork.com
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14 DELICIOUS CHINESE NOODLE RECIPES TO MAKE TONIGHT
Dec 20, 2021 · Whether thick or thin, sold dry or fresh, or made with wheat flour, rice flour, or mung bean flour, noodles are a staple in Chinese cooking.From longevity noodles to hearty Zhajiangmian, as well as a quick-and-easy lo mein dish, garlic noodles, and the essential chow mein, here are the best recipes for authentic-tasting Chinese noodle dishes you can make at home.
From thespruceeats.com
From thespruceeats.com
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BASIC CHINESE NOODLE DOUGH RECIPE FOR KNIFE CUT NOODLES ...
Jan 04, 2007 · Just read my old recipe for basic Chinese noodle recipe from which most noodles are made. The only thing it had was a litlle less all purpose flour with some cornsstrach in place of the flour. My notes said that add body and texture of the noodles.
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From chowhound.com
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EASY HAND-PULLED NOODLES - OMNIVORE'S COOKBOOK
Jul 19, 2020 · To make the dough without developing too much gluten, you will need to rest the dough three times before pulling the noodles. Slowly drizzle the salt water into the flour and mix at the same time. Mix until the water is fully incorporated and the flour turns into shaggy threads. Start to knead the dough together.
From omnivorescookbook.com
From omnivorescookbook.com
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HAND-PULLED NOODLES (LA MIAN, ??), A FOOLPROOF RECIPE ...
Jan 05, 2020 · Round, thin noodles: Cut the flatten dough into thin strips, about 1 cm wide. Flat, wide noodles: Cut the flatten dough into wide strips, about 3 cm wide. Noodle pulling technique. Pick up one strip of dough by holding each end gently. Pull towards opposite directions. The movement should be smooth and consistent..
From redhousespice.com
From redhousespice.com
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HAND-PULLED NOODLES / LA MIAN DOUGH -- A REAL RECIPE ...
Apr 22, 2010 · Read the Hand-Pulled Noodles / La Mian dough -- a REAL RECIPE discussion from the Chowhound Home Cooking, Chinese food community. Join the discussion today. December Cookbook of the Month: Christopher Kimball’s Milk Street Tuesday Nights Discuss
From chowhound.com
From chowhound.com
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HOMEMADE NOODLE DOUGH - RECIPE | COOKS.COM
Jun 27, 2018 · Cut dough in half. Dust work surface with flour. (A silicone mat is good for rolling out pasta, or use a large wooden board). Roll out each half to about the thickness of your favorite commercial noodles. The dough may also be passed through the rollers or a pasta machine. Cut with a sharp knife into 1/2 inch wide strips.
From cooks.com
From cooks.com
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LA MIAN - CHINESE HAND-PULLED NOODLE DOUGH RECIPE NEEDED ...
Nov 09, 2010 · La Mian - Chinese hand-pulled noodle DOUGH recipe needed. I have been wanting to make hand pulled noodles. I have watched all of the videos available on the puulling technique, but none provide a good recipe for the dough. I have tried several dough recipes found on-line, but none result in a dough that is relaxed enough to stretch.
From food52.com
From food52.com
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CHINESE EGG NOODLE RECIPES - ALL INFORMATION ABOUT HEALTHY ...
Chinese Egg Noodles: Recipe Instructions Combine the flour and salt in the bowl of a stand mixer. Add the eggs and water, and combine to form a shaggy dough. Turn on the mixer fitted with the dough hook attachment, and knead for 10 minutes. Be patient and allow the dough to slowly come together.
From therecipes.info
From therecipes.info
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FRESH RAMEN NOODLES - COOK CHINESE FOODS
Fresh Ramen Noodles is a traditional Chinese noodle dish that is very popular in northern regions, among which Lanzhou Ramen Noodles is the most famous. The ramen noodles are made by hand, and the production process is very cool. Many friends like it very much. Turning the dough into thin, long noodles is like magic, but as long as you try, you can do it too. The Fresh Ramen Noodles I made ...
From cookchinesefoods.com
From cookchinesefoods.com
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