How to Make Easy Hand-Pulled Noodles at Home | NYT Cooking

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour is more nutritious, while bread flour can be more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce is healthier, while tamari is often cheaper.

Introduce the recipe and the concept of hand-pulled noodles.

Mention that the dough consists of three ingredients: bread flour, salt, and room-temperature water.

Add half of the water to the flour and salt mixture, mix, then add the rest of the water.

Fold the mixture until it starts to come together, then turn it out onto a surface to knead.

Knead the dough for about 10 minutes until it becomes less sticky and more elastic.

Let the dough rest for about 20 minutes, covered to prevent drying out.

Prepare a sheet tray with oil to prevent sticking before rolling out the dough.

Divide the rested dough into halves, wrapping one half to keep it from drying out.

Roll the dough into an oval shape, about 1/16 of an inch thick, and place it on the oiled sheet tray.

Brush the rolled dough with a little oil and cover it with plastic wrap to keep it moist.

Discuss the importance of resting time for the dough to relax and become easier to pull.

Demonstrate cutting the dough into eight even pieces using a knife or pizza cutter.

Begin pulling the first piece of dough, noting that it may be tense and not stretch fully yet.

Demonstrate pulling the three-hour rested dough, which is more relaxed and easier to stretch.

Show how to pull the six-hour rested dough, which is very soft and elastic, making it easy to stretch thin.

Transfer the pulled noodles to another oiled sheet tray, explaining that overlapping is fine and they won't stick together.

Demonstrate pulling thinner noodles, explaining that they require more pulling and are less long than thicker noodles.

Encourage viewers to enjoy the process and not worry about perfection in noodle shape.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens