Chinese hand-pulled noodles, a tradition from Lanzhou in northwest China, require just three ingredients and a little patience to make. Called Lamian, you can serve the noodles in your favourite Chinese broth for a delectable and warming meal.
3 people made this
1kg plain flour
4 tablespoons oil
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Directions Preparation:1hour › Cook:1hour › Extra time:30min › Ready in:2hours30min
Place the flour in a large bowl, and gradually mix in 600ml water.
Bring the dough together and knead until smooth, 15 to 20 minutes. Cover with plastic wrap and rest for 15 minutes. Knead again for 2 minutes, then re-cover and let rest for another 15 minutes. Finally, knead the dough one more time for 2 minutes.
Divide the dough into 4 equal pieces. Roll each piece to 1cm thick. Brush both sides of each sheet with oil, then stack them together. Cover with plastic wrap and set aside for 10 to 15 minutes.
Fill a large saucepan with water and bring to the boil.
Place one of the sheets of dough on a cutting board and slice into 5mm wide strips.
Use both hands to hold the two ends of the strip, and pull and stretch to 80 to 90cm long, fold it in thirds and pull again to the same length. Shake and slam it several times, then drop it into the boiling water immediately to cook. The length of one strip of noodle should be around 2 to 3 metres.
Add 2 to 3 more strips of noodles to the boiling water; cook each serving of noodles for a total of 5 to 10 minutes. Repeat the process with the remaining sheets of dough, serving each bowl of noodles as you finish cooking them.
Place the drained noodles in a serving bowl and use with your favourite noodle soup recipe.
I have now attempted this seven times. No amount of kneading and no amount of resting seems to be able to get this dough to reach the kind of stretch needed to pull.
It could be the use of AP flour. It could be the lack of salt. It's possible that I am just cursed.
I am going to be starting on some of the other recipes around the web.
01 Apr 2018
(Review from Allrecipes USA and Canada)