拉麵
Hand Pulled Noodles
A traditional Chinese noodle dish where the dough is stretched and pulled by hand to create long, chewy strands. The noodles develop their signature "QQ" (bouncy) texture through the pulling process.
- Preparation: 45 minutes
- Rest: 20 minutes
- Difficulty: Intermediate
- Storage: 3-4 days
Ingredients
- High-gluten Flour 400g
- Medium-gluten Flour 200g
- Water 300g (1.5 cups)
- Salt 4g
For best results, refrigerated dough should be brought back to room temperature before pulling. This ensures optimal elasticity and prevents the noodles from breaking during the pulling process.
Instructions
1. Prepare the Dough
Mix all ingredients together until combined. Let rest for 20 minutes, then continue kneading until smooth.
When pulling the noodles, if the dough becomes resistant, pause briefly to let it relax. This prevents breakage and allows for longer, more even strands.
2. Shape and Store
Roll the dough to finger thickness, cut into strips, and form into rounds. Store in a covered container in the refrigerator for up to 3-4 days.