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Do you enjoy trying out new recipes and unique dishes? If so, then look no further than the delicious Chinese delicacy of hand-pulled noodles (also known as La Mian or 拉面). This type of noodle is loved worldwide for its scrumptious flavor and variety of preparation styles.
But do you know where this dish originated from and why it has become such a tasty sensation? Keep reading to find out about how these handmade noodles came about, their versatile preparation style, along with my own unique recipe for creating this visually stunning dish!
What Are Hand-Pulled Noodles?
Hand-pulled noodles are a type of wheat-based Chinese noodle that is made by stretching and folding the dough repeatedly. This process creates long strands of noodles with a thick texture and chewy consistency. The art of creating these noodles requires skill and precision as they must be done quickly in order to maintain their shape.
History Of Hand-Pulled Noodles
The origin of hand-pulled noodles dates back to the 8th Century during the Tang Dynasty in China. At this time, it was considered a luxury and only served on special occasions for nobility. Over the years, it has become a popular street food item enjoyed by all walks of life due to its affordability and delicious flavor.
What Are They Made Of?
Hand-pulled noodles are typically made with wheat flour, salt, and water. However, other ingredients such as rice flour, egg, or oil can also be added to the dough to create a different flavor and texture.
What Are Hand-Pulled Noodles?
Why Does It Works?
The stretching and folding of the dough is essential for creating the texture and thickness of the noodles. The repeated motions help to align the proteins found in wheat flour, creating gluten which gives them their chewy consistency. This process also helps trap air bubbles within the dough, resulting in a light yet flavorful noodle.
Two Types OF Hand-Pulled Noodles
There are two main types of hand-pulled noodles: Sui Mi (碎面) and La Mian (拉面). The former is made by taking the dough, rolling it out with a rolling pin until very thin, then folding it back before cutting into small pieces. This creates a noodle that is thin and light with a slight crunch.
La Mian noodles, on the other hand, are created by stretching the dough until it forms thin strands of noodles. This creates a thicker, chewier noodle that is more substantial and holds up well to sauces.
The Professional Version
Professional chefs create hand-pulled noodles through a specific technique called “Zong” (粽). This technique requires the chef to continuously pull and stretch the dough in a single direction until it forms long strings of noodles. This process is repeated until the desired thickness and texture is achieved.
The Easy Home Version
Did you know that not only trained chef out there can make this delicious noodle dish? You too can recreate the classic hand-pulled noodles at home with just a few simple ingredients and tools.
Simply follow my steps guideline and you are good to go (be sure to read through the whole post for a better understanding!).
Two Types OF Hand-Pulled Noodles
The Basic Workflow
Here is the compact workflow for this noodle dish for you to follow at ease:
- Mix together the flour, salt, and warm water in a large bowl until it forms a dough.
- Knead the dough for 10 minutes until it’s smooth and elastic.
- Divide the dough into two portions, wrap in plastic wrap, and let it rest for 20 minutes.
- Roll out one portion of the dough with a rolling pin until it’s about 1/8th of an inch thick.
- Cut the dough into strips and then fold them over to create long strands of noodles.
- Bring a pot of water to a boil and add the noodles. Cook for 3-4 minutes, or until tender.
- Serve with your favorite sauce or broth.
How To Make The Perfect Dough?
Making the dough is one of the most important steps in creating perfect hand-pulled noodles. It has to be just right in order for it to be pulled and stretched without breaking. Here are some tips to help you achieve the perfect dough:
Use All-Purpose Flour With Medium Gluten
All-purpose flour is the best choice for making hand-pulled noodles as it has a medium gluten content which helps create that chewy texture. You can also use bread flour if you prefer a chewier noodle.
The Flour-Water Ratio Is 2:1 By Weight
While the exact flour-water ratio will vary depending on your ingredients, a good starting point is 2:1. This means that for every 100g of flour, you will need to use 50g of water. You can adjust the amount depending on how wet or dry your dough is.
Add A Little Salt To The Dough
Adding a small amount of salt to the dough will help enhance the flavor and give it a more complex taste.
Coat The Dough With Oil Thoroughly
Coating the dough with oil will help keep it moist and prevent it from sticking to your hands while you’re stretching it.
Allow Enough Time To Rest The Dough
The dough needs to rest for at least 20 minutes in order for it to be stretched without breaking. This will also help make the noodles more tender.
Ingredients For The Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup warm water
- 2 tablespoons vegetable oil
Special Equipment:
- Rolling pin
- Knife or pizza cutter
How To Make The Perfect Dough?
How To Pull The Noodles?
Now that you’ve made the perfect dough, it’s time to get pulling. Here are some tips for you all on how to pull your own hand-pulled noodles:
Round Or Flats? Choose The Noodle Size
You can either pull the noodles into long round strands or flat strips. To make round ones, hold one end of the dough in one hand and gently pull the other end with the other. For flat ones, roll out the dough as thin as possible and then cut into strips.
Round, thin noodles:
Grasp one side of the dough firmly in your hand and stretch out the other end with gentle force. Pull until it forms a long thin strand.
Flat, wide noodles:
For perfect strips, roll the dough out to a paper-thin thickness before cutting. Fold each strip over itself multiple times and then gently pull to create a wide flat noodle.
Repeat until all of the dough has been pulled into noodles.
Noodle Pulling Technique
When pulling the noodles, make sure to go slowly and evenly. Pulling too quickly can snap the dough and make it break. Also, be sure to apply just the right amount of pressure as too much can make them break as well.
An Alternative Method
If you don’t feel comfortable pulling the dough, there is an alternative method. Take a rolling pin and roll out the dough until it’s about 1/8th of an inch thick. Then use a knife or pizza cutter to cut the dough into strips. To finish, fold each strip several times and pull it carefully to create a broad flat noodle.
Direction For Pullling The Noodles:
- Roll the dough out to a paper-thin thickness.
- Cut the dough into strips or round strands, depending on desired noodle size.
- Gently pull one end of the strip or strand while holding the other in place.
- Be sure to apply steady, even pressure as you pull.
- Fold the strips or strands over themselves several times and then carefully pull them to create wide flat noodles.
- Repeat until all of the dough is pulled into noodles.
- Allow the noodles to rest for at least 20 minutes before cooking.
How To Pull The Noodles?
How To Cook The Noodles?
Once the noodles have been pulled, it’s time to cook them. Bring a pot of water to a boil and carefully add the noodles. Cook for 3-4 minutes, or until tender. Serve with your favorite sauce or broth.
Ingredients For The Sauce:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
Instructions
- Heat oil in a pan over medium heat and add garlic. Cook for 1 minute until fragrant.
- Add soy sauce and brown sugar and stir to combine. Cook for 3-4 minutes, until the sauce is thickened.
- Add cooked noodles to the pan and toss to coat with the sauce. Serve hot!
- Enjoy your delicious, homemade hand-pulled noodles!
Nutrition Facts
- Calories: 350
- Protein: 8g
- Fat: 13g
- Carbohydrates: 45g
- Sodium: 800mg
- Cholesterol: 0g
- Sugar: 8g
- Fiber: 2g
- Calcium: 2%
- Iron: 10%
- Vitamin A: 0%
- Vitamin C: 0%
- Saturated Fat: 2g
- Monounsaturated Fat: 9g
- Polyunsaturated Fat: 2g
- Trans Fat: 0g
Tips
- Cook One Serving At A Time: Avoid cooking too many noodles at once, as this can make them mushy.
- Stir-Fry The Noodles: For a different twist, you can stir-fry the noodles with vegetables and other seasonings.
- Add To Soup: These noodles also make a great addition to any soup or stew.
- Do Not Overcook: Make sure to cook the noodles for just 3-4 minutes, or until tender. Overcooking can result in a mushy texture.
Serving Ideas
Serve with your favorite broth or sauce, or even as a side dish. In addition, you can top it with diced vegetables, herbs, and spices for added flavor. You can also add noodles to soups or stews for a heartier meal.
>> Get serious about making these hand-pulled noodles? Yeah, I know that feeling when making it the first time, so that is why I put the video here to guide you through the whole process of it:
Gluten In The Dough: Beyond The Basics
If you’re looking to create noodles with gluten-free dough, you can use either almond flour or coconut flour. Both flours are naturally gluten-free and will yield a light, fluffy noodle.
Alternatively, you can mix in gluten-free flour with your all-purpose flour. Make sure to use a gluten-free blend that is specifically formulated for baking.
Elasticity:
No matter what type of flour you use, the key to creating perfect noodles is getting the right elasticity. To achieve this, make sure the dough is not too wet or dry. You can adjust the consistency by adding either a bit more water or flour until it’s just right.
Extensibility:
Another important factor to consider is extensibility. Extensibility refers to how far the dough can be stretched before it breaks. To make sure your noodles have the perfect amount of extensibility, knead the dough several times before rolling it out. This will ensure the gluten strands have enough time to develop for a chewy, yet tender noodle.
Bond Between Gluten Molecules:
Lastly, the bond between gluten molecules is essential for chewy noodles. To ensure a strong bond, you can add an acid to your dough such as lemon juice or vinegar. Make sure to add just a few drops of either one before kneading the dough for the best results.
Gluten In The Dough: Beyond The Basics
Make-Ahead And Storage
These noodles can easily be made ahead of time and stored in the refrigerator for up to 3 days. To store, place cooked noodles in an airtight container and refrigerate.
You can also freeze the noodles for up to 3 months. To freeze, spread cooked noodles on a baking sheet lined with parchment paper.
Once frozen, transfer noodles to a freezer-safe bag or container and freeze for up to 3 months.
Other Homemade Noodle Recipes For You
FAQs For “Hand-Pulled Noodles”
What is a pull noodle?
A pull noodle is a type of Chinese noodle that is made by stretching and pulling the dough. This technique creates noodles with a chewy and tender texture.
What are Chinese hand-pulled noodles called?
Chinese hand-pulled noodles are also known as “Lamian” or “la mian.”
What is the difference between hand-pulled and hand shaved noodles?
Hand-pulled noodles are created by stretching and pulling the dough, while hand shaved noodles are made by shredding thin slices of dough. Hand-pulled noodles tend to have a chewier texture, while hand shaved noodles have a more delicate and light texture.
What is Lanzhou pulled noodles?
Lanzhou pull noodles is a type of Chinese hand-pulled noodle that originated in Lanzhou, China. It typically features a soup-based sauce made with beef, lamb or pork. The soup is flavored with spices and herbs such as cumin, chili powder and garlic.
Conclusion
This article has been written to help you create your own delicious homemade hand-pulled noodles. Whether you’re using all-purpose flour or a gluten-free blend, make sure to use the right amount of water and knead the dough several times to get the perfect texture.
Always remember to add an acid such as lemon juice or vinegar before kneading the dough for a strong bond between the gluten molecules. Finally, you can store cooked noodles in an airtight container in the refrigerator or freezer for later use.
With a few simple tips and tricks from Liliana Kitchen in hand, you can easily make perfect hand-pulled noodles at home. Happy cooking!
Ingredients
- - FOR THE DOUGH:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup warm water
- 2 tablespoons vegetable oil
- - FOR THE SAUCE:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- - SPECIAL EQUIPMENT:
- Rolling pin
- Knife or pizza cutter
Instructions
FOR PULLING THE NOODLES:
- Roll the dough out to a paper-thin thickness.
- Cut the dough into strips or round strands, depending on desired noodle size.
- Gently pull one end of the strip or strand while holding the other in place.
- Be sure to apply steady, even pressure as you pull.
- Fold the strips or strands over themselves several times and then carefully pull them to create wide flat noodles.
- Repeat until all of the dough is pulled into noodles.
- Allow the noodles to rest for at least 20 minutes before cooking.
FOR COOKING THE NOODLES:
- Heat oil in a pan over medium heat and add garlic. Cook for 1 minute until fragrant.
- Add soy sauce and brown sugar and stir to combine. Cook for 3-4 minutes, until the sauce is thickened.
- Add cooked noodles to the pan and toss to coat with the sauce. Serve hot!
- Enjoy your delicious, homemade hand-pulled noodles!
Notes
- You can substitute all-purpose flour with bread flour for a chewier noodle.
- Adjust the amount of salt and water depending on your desired texture.
- For added flavor, you can add other ingredients to the sauce such as grated ginger, chili peppers, or sesame oil.
- You can also make the noodles thinner or thicker depending on your preference.
- If you have leftovers, store them in an airtight container and refrigerate them for up to two days.
- You can also freeze the noodles for up to three months.
