Best 2 Chinese Hand Pulled Noodles Recipes
Chinese hand pulled noodles are a delicacy that can be found in many parts of the world. They are characterized by their long, thin strands and chewy texture. Making hand pulled noodles is an art form that takes time and practice to master. However, the effort is worth it, as the result is a noodle that is far superior to anything you can buy in the store. If you are looking for a new and exciting way to enjoy noodles, then you should definitely try making hand pulled noodles. With a little practice, you will be able to create delicious noodles that will impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
CHINESE HAND-PULLED NOODLES
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 Recipes Asian Chinese
Time 1h50m
Yield 10
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, Carbohydrate 76.3 g, Fat 6.4 g, Fiber 2.7 g, Protein 10.3 g, SaturatedFat 1 g, Sodium 3.8 mg, Sugar 0.3 g
CHINESE HAND-PULLED NOODLES IN BEEF BROTH
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 Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h55m
Yield 8
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, Carbohydrate 101.3 g, Cholesterol 52.5 mg, Fat 15.3 g, Fiber 5.3 g, Protein 29.1 g, SaturatedFat 3.9 g, Sodium 1816.2 mg, Sugar 2.2 g
Tips:
- Use the right flour: All-purpose flour is a good option for beginners, but you can also use bread flour or high-gluten flour for a chewier noodle.
- Knead the dough properly: Kneading the dough is essential to develop the gluten and make the noodles strong and elastic. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Rest the dough: After kneading, let the dough rest for at least 30 minutes. This will allow the gluten to relax and make the dough easier to work with.
- Use a noodle maker or rolling pin: If you have a noodle maker, you can use it to make the noodles. If you don't have a noodle maker, you can use a rolling pin to roll out the dough into thin sheets and then cut them into noodles.
- Cook the noodles properly: Bring a large pot of water to a boil and add the noodles. Cook the noodles for 2-3 minutes, or until they are tender. Be careful not to overcook the noodles, or they will become mushy.
Conclusion:
Making Chinese hand-pulled noodles is a rewarding experience, and the noodles can be used in a variety of dishes. With a little practice, you'll be able to make perfect noodles every time. So get started today and enjoy the delicious taste of homemade Chinese noodles!
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