perfectly tui hand-pulled Chinese
noodles these look really tricky but I'm
going to show you how you can easily
make these at home okay so I've done all
the experimenting for you I've been
through a whole bunch of YouTube
channels recipes cookbooks and found the
easiest technique I think for these
hand-pulled noodles and also the best
ratio of flour and water the two most
crucial things now we're not going to do
the big you know pulling stretching
thing because I had a million disasters
with that and so I'm not gonna put you
guys through the pain we're gonna do a
very easy version of these okay so I am
starting with some plain flour and I
just want to add a little bit of salt to
that so this is plain all-purpose flour
now for the quantities you want to head
to the recipe link so you can get the
quantities in your local conversion
always do weights guys because measuring
by cups for this kind of thing can be
really inaccurate okay so to the flour
and salt I want to add some water just
into a little well in the middle there
and now just starting from the center
incorporate that flour into the water
and keep mixing now for a while here
this mixture is gonna look too dry and
that's okay that's what we want because
if this dough is too wet it's really
hard to pull a little bit later on so
I've gotten to this point now I'm gonna
get rid of this wooden spoon and then
just get in there with my hands I'm just
trying to pick up as much of that flour
into the dough as possible
now once the dough has almost come
together just tip it out onto your bench
and then just sort of bring all those
bits and pieces together and really push
and knead that dough until you get all
those bits and pieces it's little bits
incorporate
now at this point you still might be
thinking this door looks too dry that's
alright because it will turn out in the
end I promise now this is definitely a
dough that is hard to knead so just
really get your whole upper body into it
and push so that getting the maximum
amount of kneading pressure okay so it's
been a few minutes about three or four
and this dough is feeling very firm when
I'm kneading it it's still a little
lumpy I wouldn't say it's very smooth
just yet but when I pressed down on here
the dough bounces back really quickly so
that tells me that it's time for this
guy to have a little rest so just pop
them into a bowl cover on top and 15
minutes and we'll come back now this guy
should be feeling a lot softer than when
I first put him into the bowl and I'm
just gonna do it a little more kneading
here a couple more minutes worth and
straight away you should be able to see
that that dough looks smoother than
before now we're really getting to the
right texture here okay shape that into
a ball again back into the bowl and
another 15 minutes to rest all right
time to take a look do is feeling nice
and soft it's very smooth now I'm going
to portion it up into about eight pieces
it's even as possible let's move those
over to the side and I want to take some
oil and just oil my bench top here first
of all I'm gonna take a piece of that
dough and I want to roll it out into a
long overall kind of shape
put that onto a tray and just continue
on here this is the first step in making
a noodle shape the other step comes a
little later now cover these up with a
moist tea towel and that will keep them
nice and airtight and the whole point of
this resting and kneading and rolling is
that we want to get that really
beautiful firm chewy texture to our
noodle all of this is going to help us
get that ok we're nearly there guys
let's take a look at our dough and I
just want one of these pieces and I
promised you at the beginning wouldn't
do anything too tricky now we're not
gonna do the big kind of flip and turn
and twist kind of stuff that I can't
even manage but we are going to do a
little bit of slapping on the bench
first of all I want to grab the back of
my knife so not the sharp part and just
make an indentation in the middle of
that piece don't cut all the way through
and now here's your little Chinese chef
restaurant move that you need to do grab
the dough on each side and just slap it
and tap it against your bench top now
you can stretch it a little bit but that
slapping action should really do most of
the work for you
okay so you get to the point where that
indentation we made should start to
break apart so just pull that and break
that strip into two and this is what's
going to give us that beautiful
hand-torn
edge of the noodles so that everyone
knows that they're homemade and then
keep going with a little bit more
slapping now once you've stretched this
as far as it'll go
just pop that onto board and keep going
we're gonna thin this out even further
so don't worry if it's a little thick at
this stage so if you're making these in
advance I would make them up to this
point then cover them put them in the
fridge for a couple of hours and then
bring them to room temperature before
you go to cook them so to cook these you
want to get a big pot of boiling water
and then grab ahold of each strand of
noodle
and just sort of pull it ever so
slightly and stretch it as you're
dropping it into the water these just
need a couple of minutes and look at
that boy that is such a satisfying thing
to be making your own noodles now you
want to drain these and use them
straight away while they're nice and
warm so have your sauce or whatever
you're going to be putting with them
ready to go now I'll be showing you some
of my favorite toppings for these kind
of noodles on my youtube channel but in
the meantime just a little bit of chili
oil some soy sauce and some spring
onions will do me just fine okay let's
see little texture
mmm so beautifully chewy mmm the
beautiful silkiness on the outside as
well it's like fresh pasta yes dried
noodles a totally fine but when you go
the trouble of making your own fresh
pasta you always taste better if you've
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