Homemade Hand-Pulled Noodles

Ingredients

• 2.5 cup Flour
• 0.75 cup Water (For the dough)
• Salt (A pinch or to taste)
• Vegetable oil (For generously coating the layers of dough)
• 4 tbsp Soy sauce
• 1 tsp Sugar
• 1 tbsp Vegetable oil (For the sauce)
• Grated carrot
• Corn (Mentioned in the video's spoken narration; quantity not specified)
• Ginger
• Sweet paprika
• Garlic
• Noodle cooking water (To loosen the sauce)
• Scallions (For serving and finishing)
• Sesame seeds (For serving)

Steps

1. 1

   Mix the flour and salt in a bowl. Add the water and mix first, then knead until a firm dough forms.

2. 2

   Let the dough rest for 15 minutes. Then knead it for approximately 2 minutes.

3. 3

   Let it rest for another 15 minutes, then knead again for approximately 2 minutes. Repeat this resting and kneading cycle three times in total; the dough will gradually begin to soften.

4. 4

   After the final kneading, let the dough rest for another 40 minutes.

5. 5

   Grease a plate or tray with vegetable oil. Divide the dough into three equal pieces and gently flatten each piece by hand, making them as even and thin as possible.

6. 6

   Generously coat both sides of the flattened dough pieces with vegetable oil. Stack the pieces and cover them.

7. 7

   Let the oiled dough rest for at least 1 hour. The source states that it will be softer if rested overnight.

8. 8

   Cut the rested dough into thin strips. Hold the ends of the strips and pull to stretch them; if desired, you can take several strips together, stretch them in opposite directions, fold them, and stretch them again.

9. 9

   Bring water to a rolling boil in a large pot and add the noodles to the boiling water. Stir the noodles while they cook to prevent them from sticking together.

10. 10

    Boil the noodles for approximately 3 minutes.

11. 11

    Heat 1 tbsp vegetable oil in a separate pan. Add the soy sauce, sugar, grated carrot, corn, ginger, sweet paprika, and garlic.

12. 12

    Stir the mixture and add some of the noodle cooking water to loosen the sauce.

13. 13

    Transfer the cooked noodles to the sauce and toss well to coat.

14. 14

    Serve topped with scallions and sesame seeds.

Notes

The source does not specify the amount of oil needed for coating the dough. The corn in the sauce is mentioned in the video's spoken narration but does not appear in the written ingredient list; since no quantity is specified, it may be added optionally. The source specifies dividing the dough into three equal pieces after the final resting period and cooking the noodles for approximately 3 minutes.

Nutrition per serving

• main course
• noodles
• East Asian
• homemade
• vegetarian
• vegetable
• hand-pulled
• pan-tossed