Making a hand-pulled noodles recipe may seem intimidating, but it’s surprisingly simple! With just 4 simple pantry ingredients and the right techniques, you’re on the path to addictively chewy and bouncy noodles! It’s better than any store-bought noodles you’ve ever had.
Pro-Tips for Hand-Pulled Noodles Recipe
Not Just Any Flour Will Do
To get that signature chewy noodle consistency you’re looking for, you need to use the proper flour. Bread flour has a high gluten content, which is exactly what you want. It creates that addictively chewy texture you know and love!
Avoid Making Gummy Noodles
A springy texture is what we’re going for! To avoid gummy noodles, resist the urge to add more water. When you first combine the ingredients, it’ll seem like there’s not enough water. However, knead the dough together for a couple of minutes and everything should come together in a ball. If the dough is still crumbly, add a VERY small amount of water at a time until the dough can form a lumpy ball.
Weight Matters For Amazing Noodles EVERY. TIME.
Using measuring cups is pretty convenient most of the time. However, it can also be inconsistent when working with dry ingredients. If you use a spoon to scoop flour from the bag into the measuring cup, you’ll get a very different weight compared to dipping the measuring cup directly in the flour bag to fill it up. Measuring the flour by weight is a much more accurate method to get perfectly chewy noodles EVERY. TIME.
Account for Expansion
You can have your noodles as thin or wide as you want. But you want to be mindful of the thickness of the noodles. When hand-pulling the noodles, think about how thick you’d like them to be. Keep in mind, the noodles will expand while it’s boiling. You also don’t want it too thick, otherwise, you may get a tough raw center. Bleh!
How to Pull Like a Pro
Hand pulling the noodles is my FAVORITE part! After you let the dough rest, it becomes extremely elastic! In one smooth and consistent motion, gently pull a strip of dough apart by its ends. While still holding it, bounce the dough a few times on the table to loosen the dough, then you, my friend, have created your first hand-pulled noodle! HOW FUN IS THAT?!
Proper Boiling for Bouncy Noodles
Fresh noodles don’t take much time to cook - just 1 - 1 ½ minutes! The trick though, is that you don’t want to add all your noodles at once. You have much more control of the noodle texture if you cook a few stands at a time. This also helps prevent them from sticking together while cooking!
Quick, Easy, & Delicious Ways to Season Your Hand-Pulled Noodles
Needless to say, noodles are so versatile! They’re deliciously chewy and soak up flavor like a sponge! A couple of my favorite ways to enjoy them are in my 10-Minute Garlic Chili Noodles for spicy lovers, spicy Peanut Butter Noodles made with pantry staples, or 10-Minute Sesame Noodles recipes with a drizzle of homemade garlic chili oil for a spicy kick.
Let's Get Cooking!
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Hand-Pulled Noodle Recipe
- ⅔ cup warm water
- ½ teaspoon salt
- 300 grams bread flour about 2 cups
- 2 tablespoons oil
- In a bowl, mix together the warm water and salt until the salt dissolves.
- In a separate large bowl, add the bread flour. While continuously stirring the bread flour with chopsticks, gradually pour in the warm water to the flour until strands of dough are created.
- Begin to knead the dough until there’s little to no flour is left in the bowl, about 3 minutes. If the dough is still crumbling apart, add a very small amount of water at a time until the dough comes together. Be careful not to add too much water though, otherwise, your noodles will become gummy instead of bouncy when cooked. Shape the dough into a ball. At this point, it won’t be completely smooth, but that’s okay.
- Cover dough with plastic wrap and let it sit for 15 minutes.
- Knead the dough again until it's smooth, about 5 minutes.
- Cut the dough in half then roll each piece of dough into ¼-inch thick ovals. Coat the pieces of dough thoroughly with the oil, then cover with plastic wrap. Let it rest for at least 2 hours. You can also let them rest in the fridge up to overnight. The longer you allow them to rest, the more elastic they’ll become and easier to pull.
Cut & Hand-Pull Dough:
- Cut dough lengthwise into 1-inch wide strips. Gently separate strands to ensure they don’t stick together, then cover with plastic wrap to prevent them from drying out.
- Take one strand of dough and gently pull the ends in a smooth consistent motion. Bounce the dough on the countertop one or two times to help loosen the dough to your desired thickness. Keep in mind that the noodles swell slightly when cooked. Repeat for remaining dough strands.
Cook & Serve:
- Bring a large pot of water to a boil. Add a few strands of dough at a time to the water and cook for 1 - 2 minutes. Cooking in batches prevents them from sticking together and allows you to have better control over the noodle texture.
- Remove the noodles and rinse under cold water to make the noodles extra bouncy and stop the cooking process. Serve in your favorite soup or sauce. Serving suggestions are listed in the blog post above. Enjoy!
- Tough Dough: If the dough isn't elastic after resting, allow it to rest for 10 more minutes or until stretchy.
- Measure for Consistent Results: Weighing the ingredients is recommended for best results since using measuring cups/spoons results in various weights and inconsistent noodle textures.
- Expansion: Keep in mind, the noodles will slightly expand once they're done cooking.
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.