Hand Pulled Noodles

• 255 g (approx. 2 cups) all purpose or bread flour*
• 140-155 water (approx. 1/2 cup + 1 tbsp – 1/2 cup + 2 tbsp + 1 tsp), room temperature**
• 1/3 tsp (1.6 g) salt
• oil, for coating the dough

Option 1: Prepare the Dough By Hand

1. 1

   Dissolve salt in water.

2. 2

   Add the flour to a mixing bowl and slowly drizzle in half the water, stirring with chopsticks or your fingers in a claw motion. Once absorbed, add the remaining water gradually.

3. 3

   Mix until the dough forms a shaggy mass. Gather everything into a ball, pressing down to incorporate any remaining dry flour. If there are still dry spots after a few minutes, lightly sprinkle more water where needed and knead it in. Knead for 2 minutes to bring everything together.

4. 4

   Cover and let it rest for 20 minutes. Knead for 2-3 minutes.

5. 5

   Rest for 20 minutes. Then knead once more for 2 minutes.

6. 6

   If the dough is still not smooth do one more set of resting and kneading. Otherwise, shape it into a smooth ball by pinching the bottom ends and place it seam side down. Cover, and rest for 5 minutes before dividing (you can skip this rest but it will be easier to handle rested).

Option 2: Prepare the Dough Using a Stand Mixer

1. 7

   Dissolve salt in water.

2. 8

   Add the flour to the stand mixer bowl and attach the dough hook. Start mixing on low speed (1-2) while slowly pouring in the water along the side of the bowl.

3. 9

   Mix until a shaggy dough forms (2-3 minutes). If any dry flour remains, drizzle in a small amount of additional water.

4. 10

   Increase to medium-low speed (2-3) and continue kneading for another 3 minutes until the dough is cohesive but slightly rough.

5. 11

   Cover and rest for 20 minutes, then knead again on setting 3 for 1 minute to smooth it out.

6. 12

   Shape the dough into a smooth ball by pinching the bottom ends together. Place it seam side down, cover, and let it rest for 5 minutes before dividing.

7. 13

   Thin Noodles: Divide into 2 portions (~200g each). Roll into a 3/4 cm thick oval or rectangle.

8. 14

   Flat Noodles: Divide into 2 portions (~200g each). Roll into a 1/2 cm thick oval or rectangle.

9. 15

   For thin and flat noodles, roughly flatten the dough with the palm of your hands with the cut edge facing down to form a oval-like shape. For wide flat noodles, flatten each portion with the palm of your hands and pinch the short ends together to form a cylinder-like shape. Place it seam-side down, cover, and let it rest for 5-10 minutes. Allowing the dough to rest for a few minutes makes it easier to roll out without it wanting to shrink.

10. 16

    Coat each piece generously with oil, cover tightly with plastic wrap (removing any air pockets), and let them rest at room temperature for at least 2-6 hours.

11. 17

    Note: If using higher protein flour (i.e. flour with >13% protein) or your environment is cold, the dough may need the longer resting time (5-6 hours) to become pliable for pulling.

12. 18

    Bring a large pot of water to a boil.

13. 19

    Thin noodles: Lay the dough flat and slice into 1/2-1 cm-wide strips using a sharp knife or bench scraper. Flip each strip on its side to prevent sticking. Hold both ends of a strip, gently stretch it apart, then bounce it on the counter a few times until it reaches the desired length (about arms length or 5 ft). The center pieces may naturally stretch more than the end pieces, depending on how the dough was rolled.

14. 20

    Flat noodles: Slice the dough into 3-4 cm-wide strips, keeping slight gaps between cuts. Stretch each strip by holding both ends and bouncing it on the counter to elongate.

15. 21

    Wide flat noodles: Use a chopstick to press a dent in the center of each piece. Stretch the dough by pulling both sides apart while bouncing it on the counter. Tear along the indentation, leaving either separate strands or a connected loop. Optionally, stretch width wise for a wider noodle if desired.

16. 22

    Note: If the dough resists stretching, let it rest longer before pulling. Dough that hasn’t rested enough may be tougher to stretch and can tear or cook up thicker.

Cook the Noodles

1. 23

   Thin & Flat Noodles: Boil for 1-1.5 minutes. Under cook by 30 seconds if using for stir fries.

2. 24

   Boil for 1-2 minutes. Under cook by 30 seconds if using for stir fries.

3. 25

   Undercook by 30 seconds to prevent over-softening when reheated.

4. 26

   To serve: Toss with your favorite sauce, stir-fry, or broth.

5. 27

   To store: Rinse under cold water, coat lightly with oil, and refrigerate for up to 2 days or freeze for up to 3 months.

6. 28

   If unseasoned, boil in hot water for 20-30 seconds until heated through. If seasoned, microwave for 40 seconds or until warm. You may need to add a teaspoon of water to loosen the noodles.