Hand Pulled Noodles (Easier Version)

Name: Hand Pulled Noodles (Easier Version)
Prep time: 1 min
Cook time: 20 min
Total time: 21 min
Yield: 4 serving
Ingredients: 300 g all-purpose flour; 2 g salt; 155 ml water; oil

User Reviews

5

14 reviews

Excellent

Prep Time
1 min
Cook Time
20 mins
Total Time
21 mins
Servings
4
Calories
273 kcal
Course
Main Course
Cuisine
Chinese

Hand Pulled Noodles (Easier Version)

Erica Bauer

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This recipe simplifies traditional hand-pulled noodles by using a dough made from all-purpose flour, salt, and water, which is kneaded and rested to develop gluten. The dough is then rolled and cut into thick strips, which can be pulled to create thinner noodles or shaped into flat noodles. Resting the dough between steps makes pulling easier and results in tender, chewy noodles. Coating with oil or dusting with flour prevents sticking during shaping and cooking.

Description

Hand Pulled Noodles are made from a simple dough of flour, salt, and water. Kneading develops elasticity, and resting the dough under a damp cloth allows gluten to relax, making it easier to handle. The dough is divided and rolled out into a large rectangle, then cut into 1cm-wide strips. These strips can be stretched by hand to form thinner noodles in the la mian style or shaped into flat noodles for other recipes. Resting the noodles before pulling helps achieve uniform thickness and makes stretching easier.

The texture of these noodles depends on the dough hydration: less water creates firmer, chewier noodles suited for stir-fries, while more water yields softer noodles better for soups. Using oil or flour to coat the dough and noodles prevents sticking and allows separate pieces to remain manageable throughout preparation and cooking. The noodles can be boiled, stir-fried, or incorporated into various dishes.

These hand-pulled noodles provide a versatile base for many meals, offering a tender yet chewy texture. Resting and careful handling throughout the process are key to achieving noodles that cook evenly and have a pleasant bite.

Adjust water amount based on flour type and desired texture; knead thoroughly and allow sufficient rest periods for best results.

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Ingredients

Servings

300 g all-purpose flour ,you can use high gluten flour too, require more water and more resting time
2 g salt
155 ml water ,you can use 130ml to 170ml water, more information, see Note1
oil for coating or flour for dusting

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Instructions

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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.

To pull the noodles

Method 1: thin la mian method

Roll out the dough to a large wrapper (rectangle if possible). Cut the wrapper to 1cm wide stripes. Dust flour and shape the long strips to around thick noodles. We will stretch the noodles before cooking. Cover the rest for 30 minutes to 1 hour until you can easily pull the noodles
When the noodles are well rested, stretch the noodles slightly and we get long thin la main noodles.

Method 2: flat noodles

Prepare a plate and brush some vegetable oil on surface. Cut the noodle dough into 6-8 portions (as equal as possible) Shape each one into a tongue or a rectangle and brush oil around. Cover with plastic wrapper and let the noodle rest for 1 hour.
Take one portion out, press the center with a chopstick so we can separate the noodles later. Hold the two ends of the noodle strip and smash it against the operating board. You can slightly stretch it during the smashing process. But do not hurry; slow down so that you will not break it. At last separate the noodles along with the chop sticker trace.

how to cook the noodles

Bring a large pot of water to a boiling and then add a small pinch of salt. Cook the noodles for 4-5 minutes over medium fire. You can make a hot oil noodle or vegetable soup noodle.

Notes

Lower water content yields firmer dough needing longer rest but results in chewier noodles for stir-fries.
Higher water content makes softer dough, easier to knead and pull, better for soups, but requires slow, careful stretching.
Rest dough between kneading and noodle shaping to relax gluten and aid handling.
Use oil or flour to coat dough and noodles to prevent sticking during shaping and cooking.

Nutrition Information

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Calories 273kcal (14%) Carbohydrates 57g (19%) Protein 7g (14%) Sodium 197mg (8%) Potassium 80mg (2%) Fiber 2g (8%) Calcium 11mg (1%) Iron 3.5mg (19%)