Hand Pulled Noodles

Ingredients

400 g flour
200 g water
8 g salt
Vegetable oil (for storing dough pieces)

Directions

Set a bowl over a scale. Add the flour, water, and salt. Mix the dough with your hands until a ball is formed. The dough will be fairly stiff and tough, knead for about 5 minutes in the bowl. Cover the bowl with plastic wrap and let rest for 30 minutes.
The dough should feel much more elastic and supple after resting. Once rested, knead the dough for another 3 to 5 minutes then rest for 5 more minutes.
Using a rolling pin and your hands work the dough into a rectangle about 6” by 12” (15 cm by 30 cm). Cut the dough into six (100 g) pieces, making them each about 2” (5 cm) wide.
Brush the noodle pieces with a neutral oil. Add a drizzle to a container and stack noodles slightly overlapping like leaning books, not right on top of each other. Cover the container and let rest for at least 1 hour or up to 3 days.
1 hour to 3 days later, remove the pieces of the noodle dough from the fridge to warm up. Flatten them a bit with your hands. Bring a large pot of water to boil.
Using a rolling pin, roll the dough piece about double the current width and 1 inch longer. Using a chopstick or back of a knife, gently imprint the center of the noodle to give it a ‘perforated’ ripping point.
Grab the ends of the rectangle with your thumbs and forefingers and pull the dough gently, stretching until about shoulder length.
Now the fun part. While still slightly pulling, bounce the noodle flat against the counter in an up and down motion until the dough is about 1.25 m long. This takes a little practice. Do not grip too tight or pull too quickly or the noodle will break. If it does, just pull the thick part where it broke.
When the noodle is 1.25m, pick it up at the middle and rip it down the line. Pull until you reach the bottom, but don’t pull all the way through, leaving you with a large noodle ring.
Place the noodle in the boil water, boil until it starts to float, about 2 minutes total.
Serve with sauces, vegetables, or any number of ways.

From the vlog of Ethan Chlebowski. For our family of 4 (2 adults, a 4 yo and 1 yo) we get two meals from this recipe. In the image, I served it with slices of stirfried lamb with cumin.

--- title: "Hand Pulled Noodles" image: "featured.webp" #imagecredit: https://flic.kr/p/7HZmzn tags: [asian, noodles] --- ![](featured.webp) ## Ingredients - 400 g flour - 200 g water - 8 g salt - Vegetable oil (for storing dough pieces) ## Directions - Set a bowl over a scale. Add the flour, water, and salt. Mix the dough with your hands until a ball is formed. The dough will be fairly stiff and tough, knead for about 5 minutes in the bowl. Cover the bowl with plastic wrap and let rest for 30 minutes. - The dough should feel much more elastic and supple after resting. Once rested, knead the dough for another 3 to 5 minutes then rest for 5 more minutes. - Using a rolling pin and your hands work the dough into a rectangle about 6" by 12" (15 cm by 30 cm). Cut the dough into six (100 g) pieces, making them each about 2" (5 cm) wide. - Brush the noodle pieces with a neutral oil. Add a drizzle to a container and stack noodles slightly overlapping like leaning books, not right on top of each other. Cover the container and let rest for at least 1 hour or up to 3 days. - 1 hour to 3 days later, remove the pieces of the noodle dough from the fridge to warm up. Flatten them a bit with your hands. Bring a large pot of water to boil. - Using a rolling pin, roll the dough piece about double the current width and 1 inch longer. Using a chopstick or back of a knife, gently imprint the center of the noodle to give it a 'perforated' ripping point. - Grab the ends of the rectangle with your thumbs and forefingers and pull the dough gently, stretching until about shoulder length. - Now the fun part. While still slightly pulling, bounce the noodle flat against the counter in an up and down motion until the dough is about 1.25 m long. This takes a little practice. Do not grip too tight or pull too quickly or the noodle will break. If it does, just pull the thick part where it broke. - When the noodle is 1.25m, pick it up at the middle and rip it down the line. Pull until you reach the bottom, but don't pull all the way through, leaving you with a large noodle ring. - Place the noodle in the boil water, boil until it starts to float, about 2 minutes total. - Serve with sauces, vegetables, or any number of ways. From the vlog of [Ethan Chlebowski](https://www.ethanchlebowski.com/cooking-techniques-recipes/biang-biang-noodles). For our family of 4 (2 adults, a 4 yo and 1 yo) we get two meals from this recipe. In the image, I served it with slices of stirfried lamb with cumin.