Nothing says I love you like a steaming bowl of handmade noodles. Noodle-making is an art and an essential life skill for northern Chinese cooks. I learnt how to make noodles from the best cook I know: my mum.
Making noodles from scratch is not as complicated as you imagine. Many people are surprised that the only two base ingredients needed are flour and water. It takes a bit of practice to get the noodles right, but even the mistakes taste good, so what have you got to lose?
Here is my step-by-step guide on how to make noodles from scratch.
Making the Dough
Start with a bowl of flour. Strong white bread flour is the best kind – the higher gluten content makes the noodles more springy.
150g flour will make a decent-sized bowl of noodles. Double the quantity of flour (and water) if you’re cooking for two.
Gradually add water to the flour. The flour to water ratio is roughly 2:1, but can vary depending on the type of flour used. Mix the flour and water together between your fingers. You will end up with a bowl of ragged-looking of dough. Stop adding water when all the flour has mixed in (even if you have water left over).
Knead the dough with the heel of your hand until it becomes a cohesive ball. This takes about 2-3 minutes. If the dough is too sticky, you may need to add a little more flour.
Leave the dough to rest for 20 minutes. This allows the water to be fully absorbed, and makes the dough smoother. If you’re in a hurry this step is skippable, but it also makes the dough less pliable, so don’t do this on your first attempt.
This is how the dough looks after 10 minutes and 20 minutes of resting:
For maximum efficiency, use the dough rest time to make the topping.
Making the Noodles
Sprinkle your chopping board with flour and transfer the dough over. The flour prevents the dough from sticking to the board.
Knead the dough again for another 2-3 minutes until it becomes a smooth ball. It is now ready to be shaped into noodles!
Tip: make sure to sprinkle plenty of flour on the chopping board and both sides of the dough as you go along.
The next step is to roll out the dough into a thin sheet with your rolling pin.
To roll out the dough you need quite a large chopping board (this one is my go-to). If your chopping board is smaller, you should cut the dough in half and roll out one piece at a time.
Rolling the dough out thin enough is the biggest struggle when starting out. It’s frustrating when the dough seems to spring back to its original shape as soon as you’ve rolled it!
Use the following technique to make the dough thinner. First, roll up one end of the dough with the rolling pin. Then use both hands to roll forwards, whilst pushing down and outwards at the same time. This applies more pressure on the dough and stretches it out.
Notice that the rolled edge is a lot thinner than when you started. Spin the dough round and repeat.
Roll out the dough as thin as you can make it without compromising the structural integrity. Aim for the thickness of a piece of cardboard.
Flour both sides of the dough sheet again. Then fold the dough over several times in a concertina fold (as if you were making a paper fan). The width of the fold should be easily cut by your knife.
Cut the dough into even strips – how thin or wide is up to you! Make sure to chop through the whole of the dough so the noodles can be easily detached.
Now carefully unfold your freshly cut noodles! Add more flour so it doesn’t stick together.
Cooking the Noodles
Noodles need to be cooked in a large pot so they don’t stick to the bottom. Only cook one or two portions at a time so the pot isn’t overfilled.
Bring the pot of water to boil and add the noodles. Gently stir with a pair of chopsticks to prevent them sticking.
Continue to cook on a medium to high heat. When the pot reaches boiling point again, add a small bowl of water. When the water boils again, the noodles should be cooked. This will take about 3-5 minutes.
Drain the noodles (using chopsticks or a colander) and transfer into a bowl. Noodles should be eaten soon after cooking for the optimal eating experience.
The Noodle Topping
Now the noodles are cooked, it’s time for the toppings and seasoning. There are SO many options it can feel overwhelming. But you can really make this dish your own here.
Garlic chive, enoki mushroom and tomato is a classic flavour combination that I love. The ingredients are a little hard to come by, but that’s what makes it an extra special treat. As an alternative, try it with spring onion, tomato and Chinese leaf. Or even spring onion alone!
You can also try pouring some hot oil over the noodles with a sprinkling of chilli powder and minced garlic for an authentic Shaanxi flavour.
Pinch off any wilted or soggy leaves from the garlic chive. Chop up the garlic chive and cherry tomatoes. Chop the roots off the enoki mushrooms and separate off into sections, each section consisting of several mushrooms.
Add a small amount of oil to a heated wok (or frying pan). Toss the ingredients in. Add a dash of soy sauce and stir fry for a few minutes until cooked.
Seasoning the Noodles
Everyone has different preferences for salt and spice, so this is usually left up to the individual eater at the table. Light soy sauce, sesame oil, malt vinegar and chilli oil are must-haves in my noodle bowl. You should get enough saltiness from the soy sauce, so there’s no need to add extra salt.
Once you have added the toppings and seasoning, stir the noodles to distribute the flavour evenly.
Noodles are best enjoyed with a pair of chopsticks. Bon appétit!
Ingredients
Noodles (makes 1 portion)
Strong white bread flour 150g
Water 75ml
Topping
Cherry tomato 5-10
Garlic chive 3 stalks (substitute: spring onion)
Enoki mushroom 50g (substitute: Chinese leaf)
Seasoning
Sesame oil ¼ tbsp
Soy sauce 2 tbsp
Malt vinegar 1 tbsp
Chilli oil/chilli powder to taste
Method
- Mix the flour and water together to make the dough. Knead the dough for 2-3 minutes until it becomes a cohesive ball.
- Leave the dough to rest for 20 minutes (meanwhile, make the topping).
- Transfer the dough to a floured chopping board and knead again for 2-3 minutes.
- Using a rolling pin, roll the dough into a thin sheet.
- Flour both sides of the dough, then fold over several times (concertina fold).
- Cut the dough into even strips and separate. Sprinkle with flour to prevent sticking.
- Add the noodles to a pot of boiling water. Boil for 3-5 minutes until cooked.
- Drain the noodles and transfer to a bowl.
- Add the topping and seasoning to the noodles. Stir to ensure an even flavouring, then eat immediately!
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This is so cute! 🙂
Where’s the shot where the whole bowl is drowned in laoganma? 😂