Wide hand-pulled noodles from Shaanxi, known for their belt-like width and chewy texture
Prep Time15m
Cook Time30m
Yield4 servings
Cuisine
Spicy:
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Ingredients
All-purpose flour 500g (中筋面粉)
Salt 1 tsp (5g)
Warm water 250ml
Vegetable oil 3 tbsp (45ml)
Chili powder 2 tbsp (30g)
Garlic 5 cloves (minced)
Scallions 3 stalks (chopped)
Cilantro 2 stalks (chopped)
Soy sauce 2 tbsp (30ml)
Black vinegar 1 tbsp (15ml)
Sichuan peppercorns 1 tsp (ground)
MSG or chicken powder 1/2 tsp (optional)
Steps
Make dough: Mix 500g flour and 1 tsp salt in a large bowl. Gradually add 250ml warm water, stirring with chopsticks until shaggy dough forms.
Knead dough: Knead into rough dough, cover with damp cloth and rest 10 minutes. Knead again for 5 minutes until smooth (dough should be firm for chewy texture).
Oil the dough: Divide dough into 8-10 pieces, shape each into strips, brush with vegetable oil.
Rest dough: Place oiled strips on plate, cover with plastic wrap, rest at least 2 hours (longer is better for stretching, can refrigerate overnight).
Prepare seasonings: Mince garlic, chop scallions and cilantro. Place chili powder, ground Sichuan peppercorns and other seasonings in a large bowl.
Boil water: Fill large pot with water, bring to rolling boil.
Pull noodles: Take one rested strip, press flat with palm. Hold both ends and gently stretch by tapping on counter and using gravity, pull to 1-2cm wide and 50-60cm long strips.
Cook noodles: Drop pulled noodles into boiling water, stir gently with chopsticks. Cook 2-3 minutes until noodles float and no hard core remains.
Hot oil splash: Drain noodles into large bowl. Top with minced garlic, scallions, chili powder, and Sichuan peppercorns. Heat 3 tbsp oil until smoking, pour over seasonings to release aroma.
Season and serve: Add 2 tbsp soy sauce, 1 tbsp black vinegar, optional MSG/chicken powder, sprinkle cilantro. Mix well and serve immediately.
Tips
Tips: 1) Dough must rest long enough or it will break when pulling; 2) Use gentle motion and gravity when stretching; 3) Oil must be hot enough to release aromas; 4) Can add vegetables like bok choy or bean sprouts.