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Learn all the secrets of hand-pulled noodles so you can easily make them at home without fail! Noodles are one of the most important components of Chinese food culture. Handmade noodles might be a rarity, and even a pricey proposition outside of China. However, in the domestic market, they are an everyday cheap comfort food. No matter whether ordering a hot bowl of noodles in a restaurant or purchasing freshly made noodles to cook at home, it is one of the cheapest ways to have a fast, fulfilling, and hearty one-dish meal.

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Other posts in this series:. It looks so hard and laborious but it is so hard finding good hand pulled noodles. But Jobs pornography truth is, hand-pulled Strched are one of the easiest handmade noodles for a beginner Streched asian make. My Chinese Pantry View Details. To serve and store You can use the noodles in any noodle soup or mix them with aslan. Copyright : Francesco Perre. In China I think they use high-gluten flour, but they add some kansui or aisan type of basic ingredient to help soften the dough. Nevertheless, it was Streched asian to learn some proper techniques related Streched asian dough twisting and pulling. I would imagine high gluten flour will make chewier noodles. Knead each piece of dough by hand to shape a ball.

Free underwater pussy. Why hand-pulled noodles are the easiest homemade noodles and the one you should learn first

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The Art of Hand Pulled Noodles (Beijing, China)

OK, I should clarify. My husband is obsessed with eating fresh, handmade noodles. As a result, I became obsessed with figuring out how to obtain them. So I set out to learn how to make them myself. So when I went to Beijing last fall after having made my noodle making Project Food Blog post , you know what I had to do.

I signed up for a hand-pulling noodle class with a Chinese noodle master. First, we learned that Beijing-style hand-pulled noodles are different than the Shaanxi-style hand-pulled noodles.

Shaanxi-style hand-pulled noodles make use of a base called kansui or jiansui , which is typically a mixture of potassium carbonate and sodium carbonate. The version I had been making at home was based on this method, but used sodium bicarbonate instead baking soda , since it was easier to obtain in US markets.

Beijing noodle dough, on the other hand, is simple, consisting only of high gluten four te jing fen , water, and salt. Yeah, I know, he did the hardest part! Nevertheless, it was interesting to learn some proper techniques related to dough twisting and pulling. The idea is to stretch out the dough like a rope, bring the two ends together while twirling, and then stretch the dough again to its original length.

Check out the video below to see this in action. You do this over and over and over again until the dough reaches the right consistency. It takes a bit of experience to be able to tell when the dough is the right consistency. A proper dough will be soft, pliable, and can stretch easily without breaking. Many things can affect the quality of the dough — humidity in the air that day, temperature, gluten percentage in your dough.

He told us that on a humid summer day you may only need to twirl for about 10 minutes, whereas in the winter you may need to twirl for minutes. Ideally, you twirl in different directions each time: counterclockwise, then clockwise, etc.

If you have trouble watching the video embedded here, click here to go straight to Youtube. It looks so hard and laborious but it is so hard finding good hand pulled noodles. Such basic ingredients that yields such delicious springy noodles!

Growing up in Korea, we had similar noodles like this, topped with black bean sauce! Brings back wonderful memories. She said they had it in Korea. Big difference from saying this is a Korean dish that Koreans made and only Koreans have.

He makes it look so easy. I think I lost five pounds just watching — incredible! Love this! I am so obsessed with noodles I could eat them 3 meals a day. Hi Chinkiefoodie — I am not sure what gluten level is exactly in te jing fen.

I have not tested that recipe yet since they made the dough for us in the class. I started to work out for hand pulled noodles immediately. I love the fresh cooked better than the dried ones. Hi Zeynep, Thanks for your kind words! What kind of book are you looking for?

Recipe books or books that have some culture as well? And what kind of Chinese cuisine? Szechuan, Taiwanese, etc? Wei Chuan has a decent series on various types of Chinese cuisine. Nina Simonds is a close family friend who has written many excellent Chinese cookbooks. Fuschia Dunlop is known for her Szechuan cookbooks. Thank you Zeynep. Thank you again. Thanks for this post!

You seem like a pro compared to what I can do! Thanks for the recipe as well. After scouring the internet I started with the original recipe you used — with cake flour — assuming incorrectly the cake flour had a higher gluten content. To me it just made sense that you would want higher gluten for stretchy noodles. Your recipe has cleared that right up! I might have to break down and buy a machine….

Still, love the article, love the advice! I will definitely check out your other articles as well! The words also bring pictures of counting calories, carbohydrates, low fat food that tastes like cardboard, rigorous training and starvation. What a great post!! Can you please let me know? Thanks so much for the post!!!! I would imagine high gluten flour will make chewier noodles.

If only I knew the answer! I do agree that conceptually it seems to make sense that high gluten flour would be make chewier noodles. Well, it was a noodle dumpling class so we got to eat the dumplings that we made! Jen, does high gluten flour work at all? It is more elastic but less extensible than low gluten flour like cake flour. I have made handmade noodles not hand-pulled with high gluten flour and it works well.

My year old son is from Henan province, and learned how to make Henan-style wide, flat noodles from his grandmother. By the way, he uses eggs in his noodle recipe just flour, eggs, and water. Your recipe is only use flour, water, and salt. Can it stretch? Because some people tell me that kansui makes it strech properly, and I read in internet that kansui is bad for health.

I want to make it without kansui, but I still doubt it will stretch easily and not breaking when I stretch it. Sorry my english is bad.. Do you have a recipe that includes Kansui?? I found it at teh chinese market and wanted to make it the right way. Thx, J. I am not sure if there is a hand pulled noodle place in Boston, but about 40 minutes outside of Boston, in Chelmsford, there is a small cafe that does have hand pulled noodles.

They are delicious. Check it out. Just got around to trying this new version. No luck. I found that the dough after an hour of kneading was still way to springy to pull.

I ended up adding about twice that much water and finally got some stretchiness, but at about 2 hours in, I gave up and ran it through the pasta machine. I did add 1 tsp of baking soda to this recipe. The spaghetti die just bend it into a crinkle shape, because it was too stretchy to shear. Which is is? It seemed way too sticky when I took it out if the machine. Or maybe it was too hot in there?

I have had a similar problem. Thank you for this page. It was such an amazing experience. I went back three times, with my whole family in the first week. Now, we have modest means. So eating out is a rare treat. So I went looking for some recipes, to start the journey at home. So happy to find your page and though I am only beginning this new adventure I wanted to say thank you! Hi Ms. First, your video that you embedded in your blog and your YouTube version has some unknown problem. I am unable to watch your video demonstration, which is sad because I really want to watch it.

What kind of flour is that?

Streched asian

Streched asian

Streched asian