HANDPULLED NOODLES 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
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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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.
From allrecipes.com
Total Time 3 hours 55 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes
Calories 670.6 calories per serving
From allrecipes.com
Total Time 3 hours 55 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes
Calories 670.6 calories per serving
- 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.
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HAND PULLED NOODLES - MARION'S KITCHEN
Soft, chewy, hand-pulled noodles may sound really tricky to make, but this recipe is a really easy way to make them. You only need a couple of ingredients and there’s no fancy equipment required. I’ve done all the research to discover the best technique and the best ratio of flour to water – so let’s make some noodles!
From marionskitchen.com
From marionskitchen.com
- In a large bowl, combine the flour and salt. Make a well in the centre and then pour in the water. Mix with a wooden spoon until a rough dough starts to come together and then use your hands to continue mixing and kneading. Turn out the dough onto a work surface and continue kneading for 4-5 minutes. The dough will start out looking a little dry but should come together into a tight ball after 5 minutes of kneading. You can also do this using an electric stand mixer with a dough hook. The dough is ready to rest when you can press on it and it springs back quickly. Place the dough in a bowl. Cover and rest for 15 minutes. Turn the dough out onto your work surface and knead for a further 5 minutes (you can also do this part in your stand mixture fitted with a dough hook). When the dough is smooth and ‘bouncy’, place it back in the bowl. Cover again and rest for another 15 minutes. Roll the dough into a cylinder and then divide it into 8 pieces. Brush a large tray or plate with oil. Also brush your work surface with oil. Place one piece of dough onto the oiled surface and roll out into a long oval shape. Brush the dough with oil and place onto the oiled tray. Repeat with the remaining pieces of dough. Cover with a damp tea towel and rest for an hour. Take one piece of dough and use the back of your knife to score the oval in half, without cutting all the way through. With each hand holding one side of the piece of dough, slap the centre of the dough onto the work surface. This will cause the dough to stretch. Keep slapping and stretching until the score mark starts to separate and form 2 large flat noodles. Rip the noodles apart and slap each piece against the work surface in the same manner until the noodle feels like it will break. Repeat with the remaining noodle pieces. The noodles won’t be completely stretched at this point so don’t worry if they’re not quite thin enough. You can cover the noodles tightly at this point and store them in the fridge for a couple of hours before you want to cook them. To cook the noodles, heat a large pot of water over high heat. When boiling, take a piece of noodle and use your hands to stretch and pull the noodle as you drop it into the water. Repeat with the remaining noodles. Cook the noodles for 2-3 minutes or until they’re tender but still chewy. Drain and use them in a stir-fry or top them with your favourite toppings (try my Spicy Pork Hand Pulled Noodles here)
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HAND PULLED NOODLES (EASIER VERSION) | CHINA SICHUAN FOOD
Two methods of making Chinese style easier hand pulled noodles
From chinasichuanfood.com
Reviews 5
Total Time 21 minutes
Category staple
Cuisine Chinese
Calories 273 kcal per serving
From chinasichuanfood.com
Reviews 5
Total Time 21 minutes
Category staple
Cuisine Chinese
Calories 273 kcal per serving
- how to cook the noodles
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From americastestkitchen.com
Reviews 4.8
Cuisine Asian, Chinese
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Reviews 4.8
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HAND-PULLED NOODLE RECIPE | KITCHN
Mar 23, 2021 · Bring a large saucepan of well-salted water to the boil. Add the noodles in batches of two or three handfuls (depending on the size of your pan) and cook for 2 to 3 minutes, until the noodles float to the surface. Remove them from the water with tongs. Toss the noodles with the desired amount of ginger scallion oil.
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RECIPE: FLAT HAND-PULLED NOODLES (BIANG BIANG MIAN) WITH ...
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