How to Pull Off Thin Hand-Pulled Lamian Noodles | Serious Eats

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive while maintaining a neutral flavor.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Red pepper flakes offer spice at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are soy-free and lower in sodium.

Start with bread flour, which is high in gluten potential.

Add nutritional yeast for extensibility and flavor.

Add salt for flavor and pulse to combine in a mixer.

Pour in water and a little bit of vegetable oil, then mix until the dough forms and runs around the blade, about 30 seconds.

Knead the dough specifically for noodles, using a linear motion to align the gluten.

Roll out the dough, which may tear a little at first due to elasticity.

Twist the dough to align the gluten in a linear way, stretching and twisting for about 10-15 minutes until the dough is extensible with no ripping or tearing.

Practice pulling noodles from a 15-inch log, looping and pulling without flouring them to avoid sticking.

Flour the bench and roll the dough into an even log to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens