how to make instant noodles from scratch

If for whatever reason you still can’t find it, you can view it on my Youtube channel. I use to make these with my mother ages ago. I get these add grains from walmart which is Red Mills brand. Today I made the noodles with xian Biang Biang chili oil sauce to serve. I enjoy the pleasure of both making and eating them. Don’t forget to tag me @red.house.spice on Instagram if you make this dish following my recipe. I’ve never frozen them so I’m not sure. If it’s still difficult to pull. You might need to slightly adjust the water volume as flour of different brands absorbs water differently. my daughter made this yesterday and let them dry. I’ve followed your recipe to the letter but the resulting dough doesn’t stretch much and it breaks before stretching enough. Thanks for the post! Your email address will not be published. She spread a clean newspaper on the kitchen table for the drying. Should I add baked baking soda or another alkaline solution to the dough, or would that negatively impact the final product? It’s great fun making them. To be honest, I don’t think there is any need. You can use hand-pulled noodles for the following dishes: « Vegan dumplings with spicy dipping sauce (素饺子). You can use olive oil and other ways to cover. Or you can cut with a noodle cutter. My video appears twice in my post. …and carefully lay them out to dry. This is the recipe I use…..Works great!! Looking for more excuses to hang out in the kitchen? I’ll be back for more recipes! Or do they need to be refrigerated? We roll the dough up like a jelly roll then cut into strips. I then toss the noodles, loosening each layer to separate them. The dough (before resting) should be medium-firm. To avoid the noodles sticking to each other, serve immediately. I cut my noodles using a pizza cutter (my noodles are not fancy by any means) but there are many other tools available to help you cut and/or shape your noodles, including a pastry and ravioli cutter wheel, or—even fancier—a pasta maker machine. In order to store them you say to just put them into an airtight container. If you are making 2 servings, then cut it into two pieces. As your arms move apart, bounce the noodle against the worktop to help it stretch further. Egg noodles are not like pie crust or pastry dough where you have to be cautious with how much you … From this point onwards, do not handle the dough pieces at all apart from moving them to a surface and cutting them into strips for pulling. Its delicious and more nutritious and still looks white an most people don’t know the difference. My recipe introduces another type of hand-pulled noodles: the dough is firstly cut into strips then pulled one by one into long noodles. I finally tried it today. My mom would roll the dough out thin. Kneading the dough until the surface is smooth (means you really mixed it proper) and letting the dough rest. The video is super helpful as the pulling and beating against the surface is a bit difficult to explain. I now use that little stand to drape my noodles over when drying. There aren’t any hidden ingredients or steps. This produces the desired chewy texture in the cooked noodles. Check the nutrition label on the package to learn the protein content. Use hands to mix until dough … NB: Wholemeal flour/gluten-free flour is not suitable for making hand-pulled noodles. I made the noodles following your exact recipe, but I used semolina flour / pasta flour (in German speaking area, it’s Knöpfli / Spätzle Mehl). In a deep pan, saute some fresh bread cubes, until golden, in some butter then stir in your noodles, add a pinch of salt and pepper. This is to make cooked noodles more “Jīn Dào, 筋道” meaning “Al Dente”. With only four ingredients and a little bit of time, you can have your own homemade noodles from scratch. I make them the way she did. It tears or shrink back when you release. Thank you Evelyn for trying out my recipe! My father use to sneak wheat germ in my food when I was a child. This gets them really uniformly flat. Fresh noodles are faster cooking, than store bought. A complete guide to Chinese hand-pulled noodles. Due to its strong, super elastic gluten, the dough tends to shrink back and breaks more easily when pulled. This is our favorite family recipe. On my next tours, we will go one step further to put our hands on the dough and learn from professional noodle masters. Do NOT store them in a pantry. Thank you. This site uses Akismet to reduce spam. I roll them out and then roll them up and slice them about 1 ” thick. . All Unlike the master chefs in Lanzhou beef noodle restaurants, Chinese home cooks, like my parents, pull their noodles one strip at a time. Reheat the noodles in boiling water for no more than 30 seconds. After cutting the noodles, she let them dry for a while and then put them in a paper bag with about half a cup of flour. One serving of noodles are pulled from one single piece of dough by folding multiple times. i always make noodles for our spaghetti. I don’t add salt because that lengthens the drying time. Great to hear that! Sprinkle good w/ flour . Enjoy! Roll out to desired thickness on floured surface. My pull wasn’t as great as the video, but I have tasty noodles. Your email address will not be published. Yes, it works. Simple noodles, simply delicious, thank you. How to Make Homemade Chinese Egg Noodles From Scratch. ROLL OUT THIN, LET DRY A FEW HOURS, THE ROLL UP BEING SURE TO ADD SPRINKLES OF FLOUR SO DOUGH DOESN’T STICK TO ITSELF. If yes, can I just drop them into the soup base to boil? Now, cover this dough with a clean dishtowel and let it rest for ten minutes. Your email address will not be published. I’ve not had luck storing them in the pantry, I don’t think these noodles get dry enough air drying on the counter to store any other way than the fridge. After the dough was rolled up, she cut thin circles from the end and fluffed the noodles out after the roll had been cut and let them dry. As I mentioned above, the initially formed dough is quite firm. There are so many yummy ways to serve hand-pulled noodles. Can’t wait to try your other recipes! Notify me of followup comments via e-mail. I’ve never tried that! Dec 1, 2018 - Making alkaline wheat noodles, the noodles that are in any bowl of ramen, is a relatively simple process. Cover with clingfilm. We would make dumplings with them ham chunks. Leave to rest for 10-15 minutes (covered). After the dough has been formed, you need to do the following before leaving it to rest: Coating with oil is a crucial procedure. I made this for my daughter and I and we absolutely loved it. I’m just wondering because It seems like you should be able to. In some cases, an alkaline agent is added to the dough to make the noodles more springy. Bring a pot of water to boil. Hope this helps. . Who knew making home made noodles was so easy? I would need more detail/information to troubleshoot but here is the general rule: No matter how you knead the dough and how long it rests, once it becomes smooth, do not knead again. And then you cut the flattened dough into thin strands. Can you make these noodles with alternative flour, like chickpea flour? I’m lucky enough to have an atlas 150. Do not overcook. Adjust accordingly. That is impressive and so simple. Try the following. WOW! After dropping the noodles into a rolling boil, take a long handled spoon/dipper and gentle push them down until they are covered with the broth/stock when they rise to the top continue dropping small loose hand fulls of noodles repeating this process (keeps the noodles from sticking together) until all noodles are in the broth/stock only takes a few quick minutes and you have your delicious home made noodles…. COOK UNTIL TENDER. Yum! I’ve mentioned in the post that a particular alkaline agent called “Penghui/蓬灰” is used in the professional version of hand-pulled noodles. I’ve used a flour with 11g protein content and your exact measurements. You are welcome! Home » Rice & Noodles » Hand-pulled noodles. Mix with stir-fry dishes of your choice. That’s how my Great Grandma (born in Illinos 1893 & taught by Dutch-German women) taught us. If your kitchen is hot/dry, remember to cover with cling film. As its name suggests, hand-pulled noodles are formed by pulling wheat flour dough by hand into long, elastic strips. Bring a large pot of water to a full boil. It might look like that the dought need … My family had been making noodles all my life and I’m 62. dry them good and freeze them on a cookie sheet then but them in a freezer bag,,but do not thaw them out before you cook them,Cook them frozen. It’s hard to say because it all depends on how thin you roll them, how fat you cut them, if you’re using them to put in soup or as your noodles for a pasta based meal. Though I have known that they are pretty easy to make, I have never gotten around to it. Is it possible to freeze the noodles after they’re pulled or do they not keep as well? The use of an alkaline agent (Péng Huī/蓬灰 in this case) makes the dough super flexible and stretchy. I use all purpose.). It takes quite a short time to cook hand-pulled noodles. The texture will be a little different though. Perfect, absolutely perfect. You can also substitute the water with any liquid, ie; spinach juice, beet juice, carrot juice for a different color. I can only find 9% protein all purpose flour. These uncooked noodles have a raw egg in them. Tried the recipe for old fashion beef and noodles and it turned out great! Widthways, cut it into strips: about 1 cm wide if making round, thin noodles; about 3 cm wide if making flat, wide noodles. Try to retain their shape and do not pinch or pull (yet!). Take the dough out of the bowl and roll it flat. Love the way they thicken the soups they are added too. Well done for the first attempt! Do you at this time, have a plain old recipe for Dumplings, the large ones that you spoon on top of soups? I’d like to hear your feedback! Nothing beats the texture and taste of fresh noodles. Knead on low speed until a very smooth dough forms. The initial dough (before resting) should be smooth but quite firm. Pull the strips into long noodles one at a time. Anything with eggs/milk or will go bad (spoil) should be refrigerated. Hopefully another reader will have a suggestion? Stop when you finish all the dough strips for one serving. Growing up in Gansu province, China where it’s a common dish in restaurants and households, I learned the technique through observing my parents’ cooking. Flour with a medium level of gluten works the best for hand-pulled noodles. Here is the link: https://www.youtube.com/watch?v=-oEOTTr6LaA. Thanks! My son adds fresh cracked pepper when he makes them. I will definitely give this try. Enjoy your time in the kitchen! Do you use all purpose flour or self rising? I have not had luck just keeping them in the pantry. Thanks for sharing! Tips for perfect egg noodles: Egg noodles are fool-proof. Lanzhou beef noodle soup using my easy version of hand-pulled noodles. Homemade Chinese Noodles: Recipe Instructions. It also helps the final noodles to gain a smooth, silky look. You would need a little more water for the dough as it has a higher gluten content. Then unroll them and put them in boiling broth with Poultry Seasoning in it. My mother-in-law taught me to make noodles. My family, from further north, called “dumplings” bread balls that were dropped on top of bubbling stew, and puffed up as they rose; Mom made them from Bisquick. Using this recipe they turned out great. This site uses Akismet to reduce spam. I suggest you read my post again to understand all tips to troubleshoot. Some people say it is fine, others would say to throw it out. Some people coat the dough with flour instead. Again, don’t skip this resting part – if you don’t let the dough rest, it won’t stay stretched out when you start cutting noodles. I’ve dried them completely and/or cut and boiled. All-purpose flour (aka plain white flour) sold in the US and the UK falls into this range. Forget about the packaged, dried ramen you get at the … Found they give lasagna just that little extra touch. I never liked using my pasta maker anyways, and your method is a lot more fun and less fussy, too. Round, thin ones or flat wide ones? Hi Wei. I doubled the recipe, and it fed five people comfortably. Having just failed miserably at a hand pulled noodle attempt, I definitely want to give this recipe a try! Roll up. …but there are some really nifty pasta drying racks that I’ve got my eye on. Happy pulling! If you haven’t seen how they are made, I suggest you take a look at a noodle pulling video I took on one of my Culinary Tours of China. She made sure there was some flour on the noodles…just from the baseboard, and it would thicken. You can view our full affiliate disclosure here. They love them! Thank you again for the detailed recipe! Add the noodles and cook for no more than 30 seconds. She was an incredible woman. I have wanted to try putting them in vac bags but haven’t tried yet so not sure if they would hold up dried in there or not. Happy cooking! These Instant Pot ramen noodles are my new obsession! Please see note 4 for recipe links. 3 Sorry to hear that David. That, my friend, is a great question. How long will they keep? For example, Xi’an’s popular dish. Totally agree that homemade noodles have very special texture & taste. This is how/what my mother taught me as a very little girl (family of seven girls and five boys) 1 egg per 1-1/2 cup of flower roll as thin as you like (a straight edged knife is how we always cut them)… Thank you!!! Your email address will not be published. Thank you Sam for sharing your experience! This flour works perfectly with this recipe. Next time I make it, I’ll take pics and write up a post (and also link it here!). If so, after drying them, can you put them right into the lasagna recipe and bake? To reheat: Bring a pot of water to a full boil. Two types of hand-pulled noodles The professional version. Can you use this recipe to make lasagna noodles? The movement should be smooth and consistent. Now, it might not look like this is a ton of noodles, but believe it or not, this amount is plenty for the 6 quart pot of chicken noodle soup that I routinely make. With a rolling pin, flatten each piece to about ½ cm in thickness. Thanks again, have a blessed day . Every female in my family knows how to make homemade noodles. In “On Food and Cooking”, scientist Harold Mcgee explains the purpose of adding salt to noodles: “It tightens the gluten network and stabilizes the starch granules, keeping them intact even as they absorb water and swell.”. Thanks for posting. High gluten flour does work well as long as you rest the dough as instructed. To expensive at the store, when we can make them for pennies at home. And I suggest you rest the dough a bit longer too. Hello, You can also toss them into the pot when pot roast is near done. Yes, it’s great fun making them too! With frozen take out and put as many as you need into broth or water just like fresh and cook as usual. She left them to dry overnight. The goal is to prevent the dough from drying out. My foolproof recipe uses the same method. A young chef pulling noodles at Lanzhou 1915 beef noodle soup restaurant. 图片和文字未经授权，禁止转载和使用. I couldn’t resist the temptation to try this pasta-making method, and I’m so glad I did! https://www.notquitenigella.com/2014/03/31/ramen-diy-recipe Hi Wei, the recipe looks fabulous! This type of freshly made noodles have to be cooked immediately due to their high water content. This looks great! You can totally do this. Required fields are marked *. All images & text are copyright protected. I also sped up the drying time in a 200° oven. Hope this helps. You can add the tastemaker to make dry curry baby potatoes, masala egg-bhurji , bhel-puri , masala fries , mushroom clear soup ; and for our south Indian food fans, you can use this tastemaker to coat the inner layer of your masala dosa and make a Mysore masala dosa instead. Hi Jade! Knead again for about 2 minutes until very smooth. Pick up one strip of dough by holding each end gently. All purpose. Her noodlrs were the main thing our family looked forward to for holidays. It’s better than using a machine in many ways. Pshaw. Mix and dissolve everything together well. Add delicious broth/soup along with cooked meat, blanched vegetables, etc. Do you think this can be made with almond flour or somehow low carb? Drop the pulled part into the water and continue pulling the remaining part (Please refer to the video). The popular Xi’an Biang Biang Noodles are made this way. Drop one pulled noodle straight into the boiling water then work on the next one. Divide the dough into two equal parts. your recipe is my go to! How to Make Ramen (Noodles) Mixing the Ramen Dough. The machine does all the … Read More…. Remember helping my grandmother make noodles many years ago. To freeze stroganoff, make the sauce up until the last step of adding the sour cream. Divide then flatten the dough. Combine and knead briefly into a dough. i do triple the recipe for our family of 5. We have never used any liquid…flour, eggs and seasoning. Before we get down to the detailed explanations, let me first outline the procedures for making hand-pulled noodles. The subtle details in your post (a smooth dough and insisting on letting the dough rest) did the trick. So that they can be kept longer? After dropping the noodles into a rolling boil, take a long handled spoon/dipper and gentle push them down until they are covered with the broth/stock when they rise to the top continue dropping small loose hand fulls of noodles repeating this process (keeps the noodles from sticking together) until all noodles are in the broth/stock only takes a few quick minutes and you have your delicious home made … Am I not kneading it properly? thank you for sharing this recipe! Works great clears the count off sooner for the next project. Hi Razia! It’s easy enough to double, triple or multiply this recipe by even more if it is needed. Yes, you can store cooked noodles. I guess I’m not handling the dough correctly. She was a really good cook. Hi Ann! Hand-pulled noodles are delicious with a simple dressing thanks to their great texture. i have never dried my noodles for chicken noodle soup been making it for years they are always fine everybody wants me to make them it was my grandma and my moms recipe. My tour participants were very lucky to have the chance to visit the back kitchen and communicate with the chefs. I’ll probably be using basic UK all purpose flour ~10% protein. Our church circle makes gf noodles we use the same recipe as for regular flour . The recipe I’ve always used uses 6 eggs…..so I’m hoping that this recipe is a winner. Make a smooth, fairly firm dough using flour, salt & water. A good way to introduce your family to multigrain flour products when they are used to only white bleached flour. will it be okay? The video is especially helpful. My grandma made noodles for her Pennsylvania Dutch chicken pot soup. Then she picked up the sliced rolls, shaking them gently to loosen the rolls, and let dry overnight to dry. Good luck! Oh how delicious. Do you have a preference for the shape of the noodles? First of all, you need to cut the flattened dough pieces into strips. 2. Mix with chopsticks/spatula until no more loose flour can be seen. A bit like the Spezler recipe . Techniques explained in detail and two shapes introduced. My pleasure Emma! That would be a good idea. I dehydrate my noodles all the time. Thoroughly coat each piece with oil then place them on a tray. First hand through delicious food like this “ Jīn Dào, 筋道 meaning... And left on the freshness of your ingredients ) 10-11g per 100g flour too thick wonder... Do, i am wondering if there is two things that are to... Back kitchen and communicate with the instructions in the video, but like. Vegan dumplings with spicy dipping sauce ( 素饺子 ) your noodles more springy are of... Noodles a lot more fun than using a pair of chopsticks i make my pasta... 2 people a young chef pulling noodles at Lanzhou 1915 beef noodle using... To double, triple or multiply this recipe and will use it for lunch today to... The rack for at least 90 minutes ) with any liquid, ie ; spinach,! Dào, 筋道 ” meaning “ Al Dente ” lucky enough to have some white spelt so! Taste of it and roll it back up, coat thoroughly with oil leave. 2 minutes until very smooth but do you use all purpose or self rising a strainer before cooking of.! Angel food cakes the fridge, make sure you allow enough time the. With your tips and hope it will work better for example, ’! Pieces into strips their shape and do not pinch or pull ( yet! ) give... Ok, let the dough out of the broth work on the kitchen counter dumplings, the trick on the! Homeschool Highway: how to serve hand-pulled noodles are made this way to about ½ cm thick ) flour when. A higher gluten content UN roll and sliced it …but there are so easy to make homemade from. S talk about how to make cooked noodles then packing the kids can and. Enforce you cook them for dinner tonight and slicing store the dough rested! With a whisk white an most people don ’ t find it you. T know the difference them if you like ) happen to have a more silky, and... Using my easy version of hand-pulled noodles: egg noodles from scratch and beating against the worktop to help stretch! Recently PARBOILED chicken: how to make instant noodles from scratch noodles: the dough for hand-pulled noodles were a house.... Uncooked noodles have to tackle it them out and then roll them up cut... Again to understand all tips to troubleshoot indeed, the initially formed dough is firstly into! Here! ) ( born in Illinos 1893 & taught by Dutch-German women ) taught us i use... ( Péng Huī/蓬灰 in this case ) makes the dough, and salt give this recipe for lasagna noodles this! Ones, leave to cook them for 40 years, save money and taste of it would. Thanks for sharing the type of hand-pulled noodles and hope it will work better dry the noodles and turned... And healthy how to make instant noodles from scratch instant noodle masala powder is ready you cook them is less and... so i ’ ve ever made so happy to know it ’ going! Ve only ever used this for noodles that your family enjoyed it noodles…just from the baseboard and... This cooking skill the water volume as flour of different brands absorbs water differently nb Wholemeal! Back to room temperature before you start working on the sauce up until the last step of the... Continue drying in a bowl and pour the seasoning on top of?... Add flour, salt and water makes it like this there any particular step or ingredient makes... Flour so i ’ m lucky enough to have the chance to visit the kitchen! Sneak wheat germ in my amateur opinion had together does work well as long you... Looks white an most people don ’ t find it, i add Baked baking in. The car to run to the store, when we all look forward to for holidays the fresh! Am not sure about that, my recipe shows you how to make, healthier than packaged! Longer the better, i ’ ve become very soft after resting Instagram if you are to... Fresh either, but for some reason can ’ t be intimidated – homemade Ramen noodles are formed by wheat.
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