A complete guide to Chinese hand-pulled noodles. Techniques explained in detail and two shapes introduced. Following this recipe, everyone can make them with ease!
Hand-pulled noodles, known as Lā Miàn/拉面, Lā Tiáo Zi/拉条子 or Chě Miàn/扯面, is a recipe that I’ve been meaning to share for a long time. Growing up in Gansu province, China where it’s a common dish in restaurants and households, I learned the technique through observing my parents’ cooking. I enjoy the pleasure of both making and eating them.
What are hand-pulled noodles
As its name suggests, hand-pulled noodles are formed by pulling wheat flour dough by hand into long, elastic strips. Compared to hand-cut and machine-made noodles, they usually have a more silky, springy and chewy texture. They are always served super fresh as the pulling and cooking process happens at the same time.
What are they made of?
Hand-pulled noodles contain three basic ingredients: wheat flour, salt and water. In some cases, an alkaline agent is added to the dough to make the noodles more springy.
Two types of hand-pulled noodles
The professional version
One serving of noodles are pulled from one single piece of dough by folding multiple times. Lanzhou Beef Noodle Soup/兰州牛肉面 (aka Lanzhou Lā Miàn, 兰州拉面), the classic dish of my hometown, showcases this amazing culinary art of noodle making. The use of an alkaline agent (Péng Huī/蓬灰 in this case) makes the dough super flexible and stretchy.
If you haven’t seen how they are made, I suggest you take a look at a noodle pulling video I took on one of my Culinary Tours of China. My tour participants were very lucky to have the chance to visit the back kitchen and communicate with the chefs. On my next tours, we will go one step further to put our hands on the dough and learn from professional noodle masters.
The easy home version
My recipe introduces another type of hand-pulled noodles: the dough is firstly cut into strips then pulled one by one into long noodles. The popular Xi’an Biang Biang Noodles are made this way.
Compared to the professional method, this technique is much easier to master. Although simple to make, I’d like to explain in detail every aspect of this dish. I hope my complete guide will help you, including kitchen novices, to have a fail-proof experience learning this cooking skill.
The basic workflow
Before we get down to the detailed explanations, let me first outline the procedures for making hand-pulled noodles.
- Make a smooth, fairly firm dough using flour, salt & water.
- Divide then flatten the dough. Coat with oil then leave to rest.
- Bring a pot of water to boil. Cut the dough pieces into strips.
- Pull the strips into long noodles one at a time. Drop into the water.
- Cook for 1-2 minutes then dish out.
How to make the perfect dough
The dough for hand-pulled noodles involves three basic ingredients: wheat flour, water and a little salt. The finished dough should be soft, smooth and elastic thus can be easily pulled into the desired shapes without breaking. Paying attention to the following rules, everyone can make perfect dough with ease.
Use all-purpose flour with medium gluten
Flour with a medium level of gluten works the best for hand-pulled noodles. That is to say that the protein content should be 10-11g per 100g flour. All-purpose flour (aka plain white flour) sold in the US and the UK falls into this range.
However, the gluten level of all-purpose flour varies among countries. Check the nutrition label on the package to learn the protein content.
Flour high in gluten (above 13g protein per 100g flour), such as very strong bread flour, can be used for this recipe but it’s harder to work on. Due to its strong, super elastic gluten, the dough tends to shrink back and breaks more easily when pulled.
NB: Wholemeal flour/gluten-free flour is not suitable for making hand-pulled noodles.
The flour-water ratio is 2:1 by weight
To ensure a fail-proof experience, I recommend you measure flour by weight as it’s much more accurate than measuring with a cup.
The flour-water ratio is 2:1 by weight. In my recipe, I add 125g/ml water to 250g flour to make a dough for 2 servings.
You might need to slightly adjust the water volume as flour of different brands absorbs water differently. The initial dough (before resting) should be smooth but quite firm. You wouldn’t need to dust the work surface with flour when kneading/rolling.
Add a little salt to the dough
Just like my parents always do, I add a little salt to the dough for hand-pulled noodles. This is to make cooked noodles more “Jīn Dào, 筋道” meaning “Al Dente”.
In “On Food and Cooking”, scientist Harold Mcgee explains the purpose of adding salt to noodles: “It tightens the gluten network and stabilizes the starch granules, keeping them intact even as they absorb water and swell.”
Coat the dough with oil thoroughly
After the dough has been formed, you need to do the following before leaving it to rest:
- Cut the dough into sections. If you are making 2 servings, then cut it into two pieces.
- With a rolling pin, flatten each piece to about ½ cm in thickness.
- Coat each piece with cooking oil thoroughly (both sides). Place them one on top of another in a tray. Cover with clingfilm.
Coating with oil is a crucial procedure. It prevents the dough pieces from sticking to each other. It also helps the final noodles to gain a smooth, silky look.
Some people coat the dough with flour instead. This also works but the cooked noodles tend to have a rougher appearance and a stickier texture on the surface.
Allow enough time to rest the dough
When it comes to dough preparation, resting is very important and can not be skipped. As I mentioned above, the initially formed dough is quite firm. Over time, the elasticity of the dough relaxes. It becomes softer and more malleable. This process makes noodle pulling so much easier!
I recommend you rest the flattened dough pieces for at least 1.5 hours. If you prepare the dough in advance and pull it the next day, you can store it in the fridge. But, remember to allow it to come back to room temperature before you start working on it.
How to pull the noodles
Here comes the most exciting part (probably the most intimidating too): Pull the noodles with your hands. Unlike the master chefs in Lanzhou beef noodle restaurants, Chinese home cooks, like my parents, pull their noodles one strip at a time. My foolproof recipe uses the same method.
First of all, you need to cut the flattened dough pieces into strips. Be gentle when you transfer them onto the work surface as they’ve become very soft after resting. Try to retain their shape and do not pinch or pull (yet!).
Round or flat? Choose the noodle size
Do you have a preference for the shape of the noodles? Round, thin ones or flat wide ones? I love both. So my recipe includes two ways of shaping the noodles. Give both a try to see what works and tastes better for you.
- Round, thin noodles: Cut the flatten dough into thin strips, about 1 cm wide.
- Flat, wide noodles: Cut the flatten dough into wide strips, about 3 cm wide.
Noodle pulling technique
- Pick up one strip of dough by holding each end gently.
- Pull towards opposite directions. The movement should be smooth and consistent..
- As your arms move apart, bounce the noodle against the worktop to help it stretch further. Fold the noodle and repeat the movement.
Please check out my tutorial video (above in the post & below in the recipe card)to see exactly how I do it.
An alternative method
If you find the technique above difficult to master, try the alternative method: Over a pot of boiling water, hold one end of a strip of dough and pull the other end towards the water. Drop the pulled part into the water and continue pulling the remaining part (Please refer to the video).
How to cook the noodles
Compared to other types of noodles, the dough for hand-pulled noodles has a very high water content thus it’s very soft, easy to stick and can be cooked through fairly quickly. When cooking them, you need to take this characteristic into account. Here are some general rules to follow:
Cook one serving at a time
Pulling and cooking happen at the same time. Drop one pulled noodle straight into the boiling water then work on the next one. Stop when you finish all the dough strips for one serving.
Do not overcook
It takes quite a short time to cook hand-pulled noodles. If making round, narrow ones, leave to cook for 1 minute. If making flat, wide ones, leave to cook for 2 minutes. Do not overcook. Perfectly cooked noodles should be smooth, silky in appearance and quite chewy in texture.
Serving ideas
Now let’s talk about how to serve your beautifully made noodles. Here are some inspirations:
- Add delicious broth/soup along with cooked meat, blanched vegetables, etc. For example, the classic Lanzhou Beef Noodle Soup; Sichuan Style Spicy Beef Noodles Soup; Chicken Meatball Noodles Soup
- Mix with saucy toppings, such as the Beijing signature noodle dish Zha Jiang Mian; Classic street foods: Dan Dan Noodles, Chongqing Noodles
- Spicy them up with a scrumptious dressing. For example, Xi’an’s popular dish Biang Biang Noodles, Classic Shanghai delicacy Scallion Oil Noodles
- Mix with stir-fry dishes of your choice. Try the following: Tomato & Egg Stir-fry; Black Pepper Beef; Sichuan Shredded Pork with Garlic Sauce
Other homemade noodle recipes
Hand-pulled noodles (La Mian), a foolproof recipe
Ingredients
- 250 g all-purpose flour, about 2 cups (see note 1)
- ¼ teaspoon salt
- 125 ml water, ½ cup + 1 teaspoon
- cooking oil, for coating the dough
Instructions
Prepare the dough
- IF KNEADING BY HAND: Mix flour and salt. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Leave to rest for 10-15 minutes (covered). Knead again for about 2 minutes until very smooth.
- IF KNEADING WITH A STAND MIXER: Add flour, salt and water into the mixing bowl. Knead on low speed until a very smooth dough forms.
Coat & rest the dough
- Divide the dough into two equal parts. With a rolling pin, flatten each piece into a rectangle shape (about ½ cm thick).
- Thoroughly coat each piece with oil then place them on a tray. Cover with cling film then leave to rest for 1.5 hours.
Cut the dough
- Bring a large pot of water to a full boil. While waiting, cut the dough.
- Place one piece of dough on a chopping board. Widthways, cut it into strips: about 1 cm wide if making round, thin noodles; about 3 cm wide if making flat, wide noodles.
Pull the noodles (see note 3 for alternative method)
- Pick up one strip of dough by holding each end gently. Pull towards opposite directions. The movement should be smooth and consistent.
- As your arms move apart, bounce the noodle against the worktop to help it stretch further.
- Fold the noodle and repeat the movement (Please refer to the video below).
Cook the noodles
- Drop the pulled noodle into boiling water. Repeat the procedure to pull other strips cut from the first piece of dough.
- Cook 1 minute for the thin noodles or 2 minutes for the wide noodles (While waiting, cut the second piece of dough into strips.). Transfer the noodles to a serving bowl using a pair of chopsticks.
- Repeat to pull and cook the second bowl of noodles.
Serve the noodles
- To avoid the noodles sticking to each other, serve immediately.
- You may add a broth or mix the noodles with toppings/dressings. Please see note 4 for recipe links.
Store & Reheat
- If not serving straight away, you need to briefly rinse the noodles with cold water then add a few drops of sesame oil and stir well. Keep in the fridge for up to 2 days.
- To reheat: Bring a pot of water to a full boil. Add the noodles and cook for no more than 30 seconds.
First time ever attempting and your recipe and technique were pretty darn good. The noodles had such a great chew to them, even my picky 6 yr old was wanting more. I used a sweat water noodle style sauce with them.. yummy
Hi,
When making the dough, should warm water be used or room-temperature water?
Room-temperature water (tap water). Happy pulling!
ah, yes! I remember getting “Xi An La Mien” in LiuZhou many many years ago. I loved the stuff. I’m excited to try this here in my little American home with my very American hands…. here’s to hoping I can do it!
And… can you freeze the dough? I freeze egg noodle dough regularly, so I assume you can freeze this too? Let it thaw, and then rest for the 1.5 hours, I assume. Have you tried freezing it?
I’ve never tried freezing the dough. I assume it works but I’m not 100% sure.
Happy pulling Mama Rachael!
I want to try making these but I can’t wait for the 1.5 hrs, so I plan on making the dough a day ahead. How many days can the dough stay in the fridge without getting bad?
Yes, you can but do not keep it in the fridge for more than 24 hours. And don’t forget to bring it back to room temperature before working on it.
I have tried your recipe several times and have had disappointing results each time, despite weighing the ingredients carefully and following instructions to the letter. From reading your replies to comments and checking other posts, I’ve isolated two issues: 1) our Canadian prairie all-purpose flour is too high in gluten (13.3%), and the dry winter air seems to be sucking the moisture out of the flour even before it’s weighed. I don’t have cake or pastry flour. Could I correct for the high gluten solely by adding more water and increasing the rest time? Or is there another flour I could substitute for part of the wheat flour (e.g. rice, corn, potato) to reduce the total gluten in the recipe? Thanks!
Hi Jo-Anne! I guess you’ve missed the information I’ve provided in the post about the flour choice. As I mentioned “Flour with a medium level of gluten works the best for hand-pulled noodles. That is to say that the protein content should be 10-11g per 100g flour… Flour high in gluten (above 13g protein per 100g flour) can be used for this recipe but it’s harder to work on.” My suggestion is to add a little more water to the dough and leave it to rest for longer.
I had read the info. you had posted re: flour choice, but I live in a remote location and don’t have access to other flour. Thank you very much for the feedback – I will try using more water and resting the dough longer!
My first attempt came out great. Ericellent recipe and explanations
That’s wonderful to hear Rochelle!
does hand pulled egg noodle made the same way with adding egg in to make the color yellow? Thanks.
The yellow colour of hand-pulled noodles comes from alkaline agents (such as Peng Hui or lye water) not eggs.
Thank you! Love you!
Hello Wei:
First, we really appreciate you sharing your knowledge and recipe development with all of us, and I’m sure your effort is rewarding financially as well as on a personal level. My wife and I both enjoyed Chinese cuisine when we lived in large cities with a good selection of Oriental restaurants. Now that we live out in the boonies (more or less) where the nearest authentic Oriental cuisine is about a five hours drive away, if we can’t make it here in our homes, then we don’t have it. So, thank you to you and your fellow online chefs/recipe sharers.
My second point is just to draw your attention to the fact that my wife is one of an increasingly larger number of people who are afflicted with Celiac disease. In her case, the onset didn’t happen until years after we moved from cities where Asian food was a regular in our diets.
On one level, I wonder if this disease is rare in Asian people and primarily confined to Caucasians because of lifestyle, years of diet choices, etc. Gluten is so prevalent in Asian cooking, from ingredients like noodles to condiments like soy sauce, oyster sauce, hoisin sauce, shaoxing wine, etc. that I wonder how Asians in Taiwan, China, and so on could live with the effects?
Following that, it is not unexpected that it is rare to see an author of Asian recipe websites also include gluten free recipes/ingredient alternatives for those online looking at their recipes wistfully, thinking they would love to try it – but there isn’t a gluten free alternative.
For example, any and all recipes involving noodles, as this one does, or wrappers such as those for your various versions of bao buns.
Anyways, just a thought to pass on to you, not a critical comment. Running our own business, we completely understand that you focus on your most likely market, rather than the roughly 1% of the population who are diagnosed Celiacs.
We will nevertheless continue following your pages and your efforts, because not all your recipes are off limits to Celiacs like my wife (and none are off limits to me when my wife is traveling on business).
Thanks again from both of us,
Rick
Very nice to learn your thoughts Rick! Sorry to hear that your wife is suffering from Celiac disease. I know it’s a common problem in the West. As far as I know, it’s quite rare in China, and in other Asian countries. Chinese cuisine, especially the northern style, calls for many ingredients which contain wheat. But many dishes are adaptable for gluten free diet since some key ingredients have gluten free versions, e.g. soy sauce, oyster sauce, etc. Regarding noodles, rice noodles are a great alternative. I also have a gluten free version of dumpling wrappers (see notes in my post on Steamed dumplings). For bao buns, it’s quite difficult to achieve the desire result with gluten free flour.
This worked out pretty good for me, but there were a couple parts in the instructions that I felt could use some clarifying.
1) the suggested thin noodle width of 1cm doesn’t really match up with the image, or my understanding of hand-pulled noodles. This seems like it would make fairly flat noodles, but idk if it’ll thin enough after stretching or if it was just an error, esp since the photo doesn’t match.
2) it’s suggested to cook one serving at a time, while also suggested to stretch and drop one noodle before starting the next, but ALSO SUGGESTED to cook for max one minute. I didn’t do this, because it doesn’t seem physically possible.
Thank you for trying out my recipe! I think there is some misunderstanding. Here are my answers to your questions:
1. I suggest you cut the flat DOUGH into 1cm strips (if making round noodles). This is not the measurement of the noodle width that you produce. After stretching, they’ll become much thinner (please watch my video tutorial for reference).
2. Regarding the cooking time, as I mentioned in the recipe, the first step is to stretch and drop all dough strips (for one portion) one by one. The second step is to cook them for 1 min (if making round ones). This one minute doesn’t include the time you spend stretching the noodles.
Hope this is clear!
I actually made the noodles, although strand by strand, without doubling much. Lovely recipes and excellent blog. I’m getting reacquainted with my Chinese culinary heritage. Thank you!
You’re welcome Jun! Enjoy your journey cooking delicious Chinese food!
Oh my….I tried the hand-pulled noodles for the first time 2 days ago and it was a success. Needless to say, we had a very satisfying dinner!! Thank you for your easy to understand instructions and video.
I am planning to make the green onion infused oil and a few of the sauces.
Thank you.
My pleasure to share! Hope you’ll also have enjoyable experience trying out other recipes.
Thank you! I made the noodles and they turned out wonderfully. They will be a regular at our house. I’ve shared the post with others too.
That’s wonderful Don!
Thanks for another fantastic recipe! It was definitely intimidating when I first started pulling but it was easy to get the hang of it. I let the dough rest a little over an hour after mixing in the kitchen aid. The noodles came out really nice and chewy…a little more rustic than the pictures but I’m happy with the first attempt! Will definitely make again.
Well done Evelyn for the first attempt! Wonderful to know you’ve enjoyed my recipe!
I always wanted to make hand pulled noodle at home, and with your recipe and guidance, I finally able to make one successfully yesterday. One of my cooking bucket list ticked at last. This method was so easy, yet the end product was amazing. The noodle was so smooth, silky, slightly chewy and delicious. The making process was so therapeutic, and the part where my dough pulled so easily was so satisfying. I ended up only cooked half of the dough yesterday and put another half in the fridge for my lunch today, and it seems just fine sitting in the fridge overnight. Thank you so much for sharing this recipe ❤
You’re welcome Alissa! So happy to hear you’ve enjoyed the whole experience. You message has put a big smile on my face. Thank you for sharing your thoughts!
This is the most fun I’ve had with my 6 year old in the kitchen! Although messy, great bonding.
This is one of my favorite blogs. I come here a lot, a fact I’m positive google knows. Yet when I search “red spice house”, the actual result I want (and the one google KNOWS I want) is like 3 or 4 pages in! Gee guys, I think you aren’t paying google enough to not bury you, they bury you with literal crap too! I don’t want a recipe that Mary Sue made to taste like the Chinese restaurant down the road!
My advice is to ALWAYS start on page 4 of your search results. The results before that are the ones that paid google to put them there.
There are some great, authentic recipe blogs from around the world, go and find them 😀
So happy to hear that you and your 6-year-old have enjoyed making this dish! Thank you so much Chloe for your support!
Ever since seeing this on a cooking show I’ve wanted to make these noodles! I’m beyond thrilled as is my family! I may never make “regular” rolled noodles again! I did weigh out the ingredients, but still had to add a bit of water (cooking in ohio, US). I did the pull and bounce on the counter technique…. And only had a few problems with the ends breaking off. Wonderful, wonderful recipe!!!!
Happy to hear that Marlene! Yes, the flour water ratio may vary a little depending on the brand of the flour. Glad you’ve made appropriate adjustment and you were happy with the result.
In many of the videos of pulling the noodles, there’s a big ball of unpulled dough left in the hand after the noodles are shaped. Can that remaining dough be combined and re-pulled? And how much time do you have between finishing the pulling and getting the noodles into the water? Since these noodles only take 1-2 minutes to cook I’d like to pull them all and then put them in the water. Can they survive in a bowl for a few minutes before cooking?
Hi Kalia! Here are answers to your questions:
1. For my easy version of hand-pulled noodles, you’ll finish all the dough prepared and won’t have a ball of dough left in your hand. The technique you talked about is for the professional version which involves pulling all the noodles at once (I’ve explained it in my post).
2. Pulling noodles and cooking noodles takes place simultaneously. That is to say, you pull one noodle then drop it into the water straightaway. Repeat the process until you finish all the dough. I don’t recommend you put all the pulled noodles into a bowl then drop them into the water all at once. These noodles have a high water content thus they stick and deform very easily.
Hope this helps!
First time with one of your recipes and Wow! So simple even my 5 year old was able to make her own portion of noodles. Served it with your Stirfry tomato and egg, clean bowls all round.
That’s wonderful to hear! My children love pulling their own noodles too. Tomato egg stir-fry and noodles make a very tasty and comforting meal.
Made it again this morning with the 2 year old this time. Truly foolproof, thank you for sharing!
She/He could be one of the youngest noodle masters in the world! Well done 💜
Just made this recipe for dinner today.
Thank you for providing a brilliant video and easy to understand instructions.
The noodles were delicious despite the fact that they were not uniform. Even the information you give, re ratio of number of people to how many grams, is excellent.
THANK YOU. THANK YOU. THANK YOU.
Would you happen to have an easy recipe for a sauce (no sugar and low sodium) which uses ingredients which are easily found in supermarkets?
You’re welcome Julie! Try Biang Biang Noodles. The seasoning is very simple yet delectable. Chinese Tomato & Egg Stir-fry make a great topping for noodles too.
Hi Wei, the recipe looks fabulous! Is it possible to make these noodles with spelt flour as well?
Hi Razia! I happen to have some white spelt flour so I’ve given it a try after seeing your comment. Yes, it works. You would need a little more water for the dough as it has a higher gluten content. And I suggest you rest the dough a bit longer too. Happy pulling!
oh you are the best for trying it out…Thanks a ton!! Can’t wait to make them 🙂 🙂 Happy Hump day!
Hi, can I use this for hotpot? If yes, can I just drop them into the soup base to boil? Thanks!
Yes you can! Prepare everything as instructed. Pull it then drop into the hotpot broth. Happy cooking!
What can I use instead of plastic wrap? Also, is olive oil ok as the cooking oil?
Hi Ann! You can use olive oil and other ways to cover. The goal is to prevent the dough from drying out.
Thanks! I finally tried it today. My pull wasn’t as great as the video, but I have tasty noodles. I’ll keep practicing the dough.
My pleasure Ann! Keep practising and you’ll be a pro soon!
Hi, thank you for sharing your recipe. I tried it twice and failed miserably both times. I use Brazilian flour (we have only one kind here, and it has 10.6% protein). As much as I tried, my dough only become smooth after a long rest and it won’t stretch. It tears or shrink back when you release. And I followed every step in recipe. Am I not kneading it properly? I guess I’m not handling the dough correctly. Do you have any tips for me?
Thank you in advance
Sorry to hear that Luciano! I would need more detail/information to troubleshoot but here is the general rule: No matter how you knead the dough and how long it rests, once it becomes smooth, do not knead again. Simply roll it into flat pieces as instructed, coat thoroughly with oil then leave to rest (at least 90 minutes). From this point onwards, do not handle the dough pieces at all apart from moving them to a surface and cutting them into strips for pulling. If uncertain, try one strip first. If it’s still difficult to pull. Leave the strips to rest a little longer (again, do not handle them). If your kitchen is hot/dry, remember to cover with cling film. Hope this helps.
Hello Wei, this recipe is the reason I was able to finally hand pull some noodles for the first time!
The subtle details in your post (a smooth dough and insisting on letting the dough rest) did the trick. I’ll be back for more recipes!
Very happy to hear that Dun! Enjoy your time in the kitchen!
WOW ! I tried my first noodle making today using your instructions and video. Really enjoyed the noodles, Takes some practice to pull the noodles and I would definitely try it again with different sauce and soups. Today I made the noodles with xian Biang Biang chili oil sauce to serve. Love it !
Thank you for trying out my recipe Wendy! Yes, you can improvise the toppings and sauces. There are so many yummy ways to serve hand-pulled noodles. Enjoy!
thank you for sharing this recipe! I ended up making a youtube video using your recipe and really enjoyed it (even though I messed up a little haha), and linked your recipe. It was gobbled up by everyone instantly. Can’t wait to try your other recipes!
Thank you Evelyn for trying out my recipe!
I made these noodles yesterday after the video popped up on the side while I was looking at your recipe for tomato egg stir fry. I couldn’t resist the temptation to try this pasta-making method, and I’m so glad I did! It was so easy, especially with the instructions in the video. My family loved it. I doubled the recipe, and it fed five people comfortably. Thanks for sharing!
My pleasure Emma! So happy to know you and your family enjoyed it.
Hi Wei. I’ve used a flour with 11g protein content and your exact measurements. I’ve followed your recipe to the letter but the resulting dough doesn’t stretch much and it breaks before stretching enough. This was a fail for me unfortunately.
Very sorry to hear that Ahmed. Your dough might have been harder than it should be thus needing longer resting. The longer it rests, the softer it gets and the stretchier it becomes. As I mentioned in the recipe note, the flour-water ratio may vary a little depending on the brand of your flour. The dough (before resting) should be medium-firm. Hope this helps!
These were fantastic. The video is especially helpful. My first noodles yesterday weren’t that pretty, but by the end of pulling the second serving I was getting the hang of it. Will make again today. Hubby was skeptical when I announced I was going to do this, now he’s a believer! Thanks for posting.
Great to hear that! Well done for the first attempt!
Just stumbled across your recipe and noodle pulling technique, decided to try it for lunch today. Perfect, absolutely perfect. Noodles were easy to make and had that slightly chewy texture. Let fuss and less mess and way more fun than using a pasta maker.
Agree! It’s better than using a machine in many ways. Very happy to know you’ve enjoyed my recipe!
Very excited to try this recipe! Is it possible to freeze the noodles after they’re pulled or do they not keep as well? Thanks!
Hi Jade! This type of freshly made noodles have to be cooked immediately due to their high water content. You cannot freeze them.
I made this for my daughter and I and we absolutely loved it. Nothing beats the texture and taste of fresh noodles.
Very happy to know that! Totally agree that homemade noodles have very special texture & taste.
thanks for sharing the type of flour and water ratio. thats what i am looking for as i only mix and knead by hand.
can i quick quick the noodle and store it? thanks.
Hi Frank! Yes, you can store cooked noodles. Rinse under cold water then drain. Coat with a little sesame oil to prevent sticking. Reheat the noodles in boiling water for no more than 30 seconds. Hope this helps.
I can only find 9% protein all purpose flour. will it be okay?
Yes, it’s OK to use it. The texture will be a little different though.
This is a fantastic recipe, the family absolutely loved them. Should I add baked baking soda or another alkaline solution to the dough, or would that negatively impact the final product?
Thanks for the amazing recipe.
Hi Kim! Very happy to know my recipe worked well for you. Baking soda is definitely a NO. I’ve mentioned in the post that a particular alkaline agent called “Penghui/蓬灰” is used in the professional version of hand-pulled noodles. I haven’t tried other alkaline solutions for my easy version. To be honest, I don’t think there is any need. Hope this helps.
I was always intimidated to make these, even though I make my own pasta all the time. I’m definitely going to give these a try today! #isolife
It’s great fun making them. Good luck & enjoy!
Having just failed miserably at a hand pulled noodle attempt, I definitely want to give this recipe a try! i see from the video that the noodles are incredibly stretchy, is there any particular step or ingredient that makes it like this? I’ll probably be using basic UK all purpose flour ~10% protein
Only just discovered your site, your explanations are so detailed, will definitely be trying the various bun recipes too, keep up the great work!
Sorry to hear that David. There aren’t any hidden ingredients or steps. I always use UK plain flour from mainstream supermarkets (10% protein). I’m not sure what went wrong with your dough. I suggest you read my post again to understand all tips to troubleshoot. The dough should be very stretchy if you follow all my measurements/steps precisely (resting is very important). Let me know if you have any other questions. Good luck!
Hey, after a failed first attempt, there is two things that are crucial to this in my amateur opinion.
Kneading the dough until the surface is smooth (means you really mixed it proper) and letting the dough rest. Apparently the longer the better, I did it after about an hour and I was elated to see the super stretch!
This is the best and most detailed blog I have seen on the home-made, hand-pulled noodle that is so common and popular in northwestern China.
Thanks for the compliment! I grew up in northwest China and these hand-pulled noodles were a house regular.
I made the noodles following your exact recipe, but I used semolina flour / pasta flour (in German speaking area, it’s Knöpfli / Spätzle Mehl). This flour works perfectly with this recipe. This is the first time ever that I made hand pulled noodles. Heck, I am Indian so no one in the family has ever made this either! I miss hand pulled noodles from my time in Singapore. The video is super helpful as the pulling and beating against the surface is a bit difficult to explain. The end result was fabulous. My husband got the first portion and it was over before I assembled mine. It’s just so different from other noodles, This will be a regular in the house. Thank you again for the detailed recipe!
Thank you Sam for sharing your experience! High gluten flour does work well as long as you rest the dough as instructed. Glad to know it’s going to be a regular on your dining table. Try different toppings/soup and enjoy!
Hello,
This looks great! I would love to try your recipe, but for some reason can’t see the video. Is it just my browser, or has it been taken down?
Hi Jacelyn! My video appears twice in my post. One is right after the first paragraph. The other is located inside the recipe card (Underneath “Instructions”). If for whatever reason you still can’t find it, you can view it on my Youtube channel. Here is the link: https://www.youtube.com/watch?v=-oEOTTr6LaA
I had the same problem and had to turn off my ad-blocker to see the videos.
WOW! That is impressive and so simple. Thank you for the recipe and for providing a video to demonstrate how to do make them the noodles from scratch. I never liked using my pasta maker anyways, and your method is a lot more fun and less fussy, too. I will definitely give this try. Xia Xia.
You are welcome! Hand-pulled noodles taste so different from machine made ones. Yes, it’s great fun making them too! Enjoy!