Ingredients for Chinese noodles
- 2 cups (250 g) all-purpose flour (or bread flour for a chewier texture)
- 1/2 teaspoon salt
- 1/2 cup (120 ml) water (adjust as needed)
- 1/2 teaspoon baking soda (optional, for extra chewiness)
- Cornstarch or flour (for dusting)
Cooking Instructions for making Chinese noodles
Prepare the Dough
In a mixing bowl, combine the flour and salt.
Gradually add water while mixing with chopsticks or a spoon until the dough begins to form.
Knead the dough on a floured surface for about 10–15 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for 30 minutes to 1 hour. This helps develop the gluten for better texture.
Roll and Cut the Noodles:
Roll out the dough into a thin, even sheet (about 1–2mm thick).
Lightly dust with flour or cornstarch to prevent sticking.
Fold the sheet of dough into thirds or layers and cut into thin strips with a sharp knife.
Gently shake out the noodles to separate them.
Cook the Noodles
Bring a large pot of water to a boil. Add the noodles and cook for 2–4 minutes (depending on thickness).
Stir occasionally to prevent sticking.
Drain and rinse with cold water to stop the cooking process and improve texture.
Serve the Noodles
For stir-fry: Toss with soy sauce, garlic, vegetables, and meat.
For soup: Add to a hot broth with toppings like bok choy, green onions, and sliced meat.
For cold noodles: Mix with sesame paste, soy sauce, vinegar, and chili oil for a refreshing dish
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