Hot Spicy Beef Noodles/ Rice Noodles Noodle 101
Chinese Handmade Noodles
Cypher makes you experience quite then accomplished as slurping down a basin of Chinese handmade noodles that you kneaded, rolled, and cut from scratch.
These deliciously chewy, springy noodles can exist served in soup or mixed with whatsoever tasty sauces and toppings you lot can dream up for a succulent meal.
How to Make Chinese Noodles: Key Tips
Most probable, you already accept everything you need to brand these homemade Chinese noodles: bread flour, common salt, and water.
If you accept a mixer with a dough hook attachment, it'll be a slice of cake! If non, no matter. A bit of elbow grease, and you'll be making noodles the same fashion cooks have been making them in China for centuries.
Here are some key tips for success:
- Utilise staff of life flour (i.east. "strong flour" or high gluten flour): The style to get a good chew in your noodles is to develop the gluten in the dough. Using flour with high gluten content (known to U.S. consumers as staff of life flour or strong flour in the U.K.) makes a large difference. That said, if you Actually need some noodles and can't get to the store for bread flour, all purpose flour will practise in a pinch.
- Don't add together besides much water! Resist the temptation to add together additional water, as the dough will wait rather dry and lumpy at first. Likewise much water volition brand the noodles sticky rather than springy. You lot but accept to have faith and give the flour enough fourth dimension to blot moisture.
- Use lots of flour when rolling and cutting: The activeness of cutting the noodles with a pocketknife will press the layers of dough together. To prevent them from sticking, exist sure to thoroughly flour both sides of the dough before folding and cutting. This is some other reason to avert using too much water in the dough––to prevent it from sticking.
- Exist mindful of thickness: The noodles will expand when cooked, and then any thickness you lot meet when cutting the raw dough, the cooked noodles will exist significantly thicker. Keep this in mind when rolling and cut. You may want to whorl the dough out thinner and cut the noodles thinner than you lot initially call up.
- Weight measurements are all-time: ii U.s.a. cups for me is nearly 300g when I measure it out in a dry measuring cup and weigh it, but other online sources say ane cup of flour is 120g or 128g. These kinds of inconsistencies are why I highly recommend measuring past weight for the best results. Invest in a digital kitchen calibration if you don't accept i already. We use ours all the time!
Dishes to Make With These Handmade Noodles
In short, you tin can use your Chinese handmade noodles in whatever noodle soup or sauced noodle dish of choice! Here are some ideas:
- 15-Minute Hot Oil Noodles (our choice for something quick and easy, and what is pictured in the prepared photos in this post!)
- 10-Minute Sesame Noodles
- Scallion Oil Noodles
- Dan Dan Noodles
- Hot Pot Sauce Noodles
- Lao Gan Ma Noodles
- Steamed Noodles and Light-green Beans
- Big Plate Chicken with Noodles
- Beijing Fried Sauce Noodles (Zha Jiang Mian)
- Taiwanese Beefiness Noodle Soup
- Yang Chun Noodle Soup
- Spicy Beef Noodle Soup
Homemade Chinese Noodles: Recipe Instructions
Ok, let's become into how to make Chinese noodles from scratch!
Outset by adding the bread flour and salt to the bowl of a stand mixer fitted with a dough hook attachment (or a large regular mixing bowl) and whisk together to incorporate.
Plow the mixer on low speed. Gradually add the water in two batches, giving the flour time to absorb the water with each add-on. If doing this by hand, simply stir with your hands as you gradually add together the water.
The mixture will eventually form a shaggy dough after 5 minutes of kneading.
If the mixer fails to bring information technology all together, turn off the mixer and push the dough together with your hands.
One time the dough has formed a relatively cohesive ball (it will wait lumpy), proceed to knead with the mixer for 10 minutes or by hand for fifteen minutes. Avoid the temptation to add together boosted water, as this will affect the texture of your noodles.
Encompass the dough with an overturned bowl, and allow information technology to residuum for 30 minutes. During this time, information technology will continue to absorb moisture, and get more pliable and elastic.
After the dough has rested, knead it a few more times to become any air bubbles out of it. Class into a ball and cutting the ball in half.
On a floured surface, roll 1 half of the dough into a sparse sheet, about 2mm thick––this volition take time!
Flour the surface of the sheet thoroughly, flip over, and thoroughly flour the other side.
Once floured, fold the dough and so you accept iv layers.
Slice the noodles with a sharp knife to your desired thickness. Nosotros decided to cut them about ⅛-inch thick.
Every bit y'all're cutting the noodles, gently divide them out with your hands and toss them in flour so they don't stick.
Bring a pot of water to a boil and cook the noodles for 1 to 3 minutes, depending on the thickness. Go on an eye on the noodles as they melt and taste them to determine when they're cooked (at that place is a lot of variation depending on how thinly they were rolled and cut, so exam in real time to determine when they're washed).
Serve your handmade noodles in soup or with sauce equally desired!
Prep: 50 minutes
Total: 1 hr
- 300 grams staff of life flour (also known as stiff flour or high-gluten flour)
- 1/4 teaspoon salt
- 150 ml water
-
Add the bread flour and salt to the bowl of a stand mixer fitted with a dough hook attachment (or a big regular mixing bowl) and whisk together to incorporate.
-
Plough the mixer on low speed, and gradually add the water in 2 batches, giving the flour time to blot the water with each add-on. If doing this by hand, simply stir with your easily as you gradually add the water.
-
The mixture volition somewhen form a shaggy dough after 5 minutes of kneading. If the mixer fails to bring information technology all together, plow off the mixer and push the dough together with your easily.
-
In one case the dough has formed a relatively cohesive ball (it volition wait lumpy), proceed to knead by with the mixer for 10 minutes or by hand for fifteen minutes. Avoid the temptation to add boosted h2o, every bit this volition touch the texture of your noodles.
-
Encompass the dough with an overturned bowl, and allow it to rest for xxx minutes. During this time, it will continue to absorb wet, and get more than pliable and elastic.
-
Later the dough has rested, knead it a few more times to get whatever air bubbles out of it. Form into a brawl and cut the ball in half.
-
On a floured surface, scroll one half of the dough into a sparse canvas, near 2mm thick––this will take time! Flour the surface of the canvas thoroughly, flip over, and thoroughly flour the other side.
-
Once floured, fold the dough then you have four layers. Slice the noodles with a sharp knife to your desired thickness. Nosotros decided to cut them nearly ⅛-inch thick. As you lot're cutting the noodles, gently separate them out with your hands and toss them in flour so they don't stick.
-
Bring a pot of h2o to a boil and cook the noodles for 1 to three minutes, depending on the thickness. Go on an heart on the noodles as they cook and taste them to determine when they're cooked (in that location is a lot of variation depending on how thinly they were rolled and cut, then test in real fourth dimension to determine when they're done). Serve in soup or with sauce as desired!
Calories: 361 kcal (18%) Carbohydrates: 73 g (24%) Protein: 12 thou (24%) Fat: two g (three%) Saturated Fat: 1 thousand (five%) Sodium: 198 mg (8%) Potassium: 100 mg (three%) Cobweb: 2 thousand (eight%) Sugar: 1 g (i%) Calcium: xv mg (2%) Iron: 1 mg (six%)
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