I must try this with chicken soup… Must see if you have put up your recipe for it:) This was a fail for me unfortunately. I also fortify my five pound bag of unbleached flour with one cup of raw wheat germ, raw wheat bran and 1 cup of whole wheat flour. It tears or shrink back when you release. WOW ! These were fantastic. i see from the video that the noodles are incredibly stretchy, is there any particular step or ingredient that makes it like this? Here are some general rules to follow: Pulling and cooking happen at the same time. Thank you for trying out my recipe Wendy! Due to its strong, super elastic gluten, the dough tends to shrink back and breaks more easily when pulled. As your arms move apart, bounce the noodle against the worktop to help it stretch further. Mom rolled the dough out very thin, rolled it up like a jelly roll and sliced it. If for whatever reason you still can’t find it, you can view it on my Youtube channel. If yes, can I just drop them into the soup base to boil? Your email address will not be published. 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. If we kids tried to snitch a noodle when she was slicing, we got our hand popped with the dull side of the cutting knife. Transfer the noodles to a serving bowl using a pair of chopsticks. Following this recipe, everyone can make them with ease! I have never dried before making fresh either, but each person has a personal preference. Two types of hand-pulled noodles The professional version. In some cases, an alkaline agent is added to the dough to make the noodles more springy. If uncertain, try one strip first. There are many ways to make homemade noodles, and they are so good. Honey Wheat Bread: Perfect for Sandwiches. Or you can cut with a noodle cutter. They are always served super fresh as the pulling and cooking process happens at the same time. This gets them really uniformly flat. Hi Frank! Thank you in advance. This is how/what my mother taught me as a very little girl (family of seven girls and five boys) 1 egg per 1-1/2 cup of flower roll as thin as you like (a straight edged knife is how we always cut them)… My recipe introduces another type of hand-pulled noodles: the dough is firstly cut into strips then pulled one by one into long noodles. To freeze stroganoff, make the sauce up until the last step of adding the sour cream. Great recipe! I am wondering about dehydrating them, I am going to try to dry yhem v either way..thanks for the article. Hi Kim! Cook 1 minute for the thin noodles or 2 minutes for the wide noodles (While waiting, cut the second piece of dough into strips.). Use hands to mix until dough … You can view our full affiliate disclosure here. COOK UNTIL TENDER. I haven’t tried other alkaline solutions for my easy version. The recipe was egg and flour. Roll the rolling pin to make the dough as thin as possible (about 2mm). Its delicious and more nutritious and still looks white an most people don’t know the difference. Airtight container… anything else? Start with potatoes and carrots. Hope this helps! She would then give each strip.a little stretch and lay.them out to dry. Adjust accordingly. After the dough has been formed, you need to do the following before leaving it to rest: Coating with oil is a crucial procedure. With frozen take out and put as many as you need into broth or water just like fresh and cook as usual. IF KNEADING BY HAND: Mix flour and salt. My mom would roll the dough out thin. Hi Jade! Rinse noodles by rubbing the noodles lightly between your hands. You’ve got yourself some simple, delicious, and oh-so-much-better-than-store-bought homemade noodles ready to make your belly happy. That’s actually not anything I’ve ever made. There’s nothing like “homemade!” Always enjoy reading your posts! , Wow! I’ve had luck with both white and wheat. I recommend you rest the flattened dough pieces for at least 1.5 hours. The other is located inside the recipe card (Underneath “Instructions”). I’ve followed your recipe to the letter but the resulting dough doesn’t stretch much and it breaks before stretching enough. Required fields are marked *. Enjoy! Don’t skip this part, it’s very important for rolling the dough. This site uses Akismet to reduce spam. The only difference is she dusted the surface with flour, rolled the dough like a jelly roll then cut it into strips with a sharp knife. After 20 minutes, it’s time to start cutting noodles. I tried it twice and failed miserably both times. The use of an alkaline agent (Péng Huī/蓬灰 in this case) makes the dough super flexible and stretchy. …and carefully lay them out to dry. Please be aware that measuring flour by cups is less accurate and the flour-water ratio may vary depending on the brand of your flour. I suggest you read my post again to understand all tips to troubleshoot. The end result was fabulous. Also, is olive oil ok as the cooking oil? Thank you Evelyn for trying out my recipe! How to Make Homemade Chinese Egg Noodles From Scratch. With only four ingredients and a little bit of time, you can have your own homemade noodles from scratch. It’s easy enough to double, triple or multiply this recipe by even more if it is needed. Bring a pot of water to boil. Using this recipe they turned out great. Ramen noodles are wheat-based, and the dough will typically include an alkaline salt or two in the form of kansui, which means, basically, "alkaline water" or "lye water. The goal is to prevent the dough from drying out. Just like my parents always do, I add a little salt to the dough for hand-pulled noodles. If you try, can you let me know how it works? The initial dough (before resting) should be smooth but quite firm. Learn how your comment data is processed. Keep in the fridge for up to 2 days. This is our favorite family recipe. There aren’t any hidden ingredients or steps. Combine and knead briefly into a dough. My son adds fresh cracked pepper when he makes them. If you try using this recipe for lasagna noodles, can you let us know how it works? Place them one on top of another in a tray. Can’t wait to make them Happy Hump day! Thank you for this receive. The dough (before resting) should be medium-firm. This recipe generally makes a very large pot of soup for us, but I like my soup very noodly and not very brothy. A Farmish Kind of Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Also I would like to know how long you can store them and do you need to refrigerate or freeze them since there is egg and milk involved? I use all purpose.). Thanks again, have a blessed day . Some people say it is fine, others would say to throw it out. I’ve used a flour with 11g protein content and your exact measurements. Hopefully another reader will have a suggestion? You just feed the dough into the machine and crank the handle to flatten the dough until the desired thinness. I would love to try your recipe, but for some reason can’t see the video. Today I made the noodles with xian Biang Biang chili oil sauce to serve. Very excited to try this recipe! You can refrigerate them for a few days. Heck, I am Indian so no one in the family has ever made this either! You can also add garlic to the doe or dry parley or what ever else you might like to make your noodles more flavorful. I try to get mine rolled down to a thickness of 1/8″ to 1/4″. Though I have known that they are pretty easy to make, I have never gotten around to it. Drop the pulled noodle into boiling water. Coat each piece with cooking oil thoroughly (both sides). With a rolling pin, flatten each piece to about ½ cm in thickness. Thank you Sam for sharing your experience! I doubled the recipe, and it fed five people comfortably. my daughter made this yesterday and let them dry. If it doesn't stick at all, add some water a few DROPS at a time. 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. Noodles !! I grew up with homemade noodles. Any chance you want to share your chicken soup recipe? She sprinkled abit of flour on the kitchen table and sometimes just a dusting of flour on the dough as she was rolling or a bit on the rolling pin. As I mentioned above, the initially formed dough is quite firm. I now use that little stand to drape my noodles over when drying. Give both a try to see what works and tastes better for you. Yum! I’ve made these with both white and wheat flour, but never tried with another. The main trick with the commercial instant ramen is persuading the noodles to take on a parti The general rule! Prepare everything as instructed. In order to store them you say to just put them into an airtight container. Hi Wei. You can add the tastemaker to make dry curry baby potatoes, masala egg-bhurji , bhel-puri , masala fries , mushroom clear soup ; and for our south Indian food fans, you can use this tastemaker to coat the inner layer of your masala dosa and make a Mysore masala dosa instead. I’ve used different recipes but this one is perfect and great portions for 2 people. It’s better than using a machine in many ways. You can use hand-pulled noodles for the following dishes: « Vegan dumplings with spicy dipping sauce (素饺子). Pull towards opposite directions. We roll the dough up like a jelly roll then cut into strips. 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