HAND PULLED CHINESE NOODLES RECIPES
CHINESE HAND-PULLED NOODLES IN BEEF BROTH | ALLRECIPES
Hand-pulled noodles are a tradition from Lanzhou in Northwest China. Called "lamian", the 6- to 9-feet-long noodles are made simply with water, flour, and patience! Served with a delicate beef broth, this is a truly special Chinese regional dish.
Provided by Allrecipes Member
Categories Soups, Stews and Chili Recipes Soup Recipes
Total Time 3 hours 55 minutes
Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- Bring water to a boil in a large pot. Add beef, ginger, Szechuan peppercorns, dried tsaoko, dried mandarin peels, and bay leaves; bring soup back to a boil, reduce to a simmer and cook, covered, for 2 hours.
- Discard whole spices. Season beef broth with salt to taste. Cover and keep warm.
- 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 sheets together; cover with plastic wrap and let rest for 10 to 15 minutes.
- Fill a large saucepan with water and bring to a boil. Add sliced daikon and cook for 10 to 15 minutes. Remove using a slotted spoon and drain well; set aside. Save water to cook the noodles.
- Place 1 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 into 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 the process with the remaining sheets of dough. Pour beef broth on top of the drained noodles and top with cooked beef, daikon, chopped green garlic, cilantro, and chili oil.
Nutrition Facts : Calories 670.6 calories, CarbohydrateContent 101.3 g, CholesterolContent 52.5 mg, FatContent 15.3 g, FiberContent 5.3 g, ProteinContent 29.1 g, SaturatedFatContent 3.9 g, SodiumContent 1816.2 mg, SugarContent 2.2 g
HAND PULLED NOODLES (EASIER VERSION) | CHINA SICHUAN FOOD
Two methods of making Chinese style easier hand pulled noodles
Provided by Elaine
Categories staple
Total Time 21 minutes
Prep Time 1 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 4
Steps:
- Mix salt with flour.
- Add water and knead for 5-6 minutes until the dough becomes quite smooth on surface If you feel this process is hard to finish one time, resting the dough for 15 minutes and then re-knead for 2-3 minutes.
- Cover with wet cloth (to avoid it drying out), cover and rest for 15 minutes.
- Method 1: thin la mian method
- Method 2: flat noodles
- how to cook the noodles
Nutrition Facts : Calories 273 kcal, CarbohydrateContent 57 g, ProteinContent 7 g, SodiumContent 197 mg, FiberContent 2 g, ServingSize 1 serving
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