Our home recipe for noodles 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.

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.

1. Prepare the Dough

Mix all ingredients together until combined. Let rest for 20 minutes, then knead until smooth.

Tip: Start by mixing the ingredients with chopsticks to reduce effort when kneading.

If the dough becomes resistant during pulling, pause briefly to let it relax. This prevents breakage and allows for longer, more even strands.

2. Shape the Dough

1. Roll the dough to finger thickness.
2. Cut into strips and form into rounds.
3. Apply a light coating of oil to prevent sticking.

3. Storing Noodles

Store the shaped noodles in a covered container in the refrigerator for up to 3-4 days. Refrigeration enhances noodle elasticity.

Remember to bring refrigerated noodles to room temperature before pulling to ensure proper elasticity.

4. Cooking Noodles

1. Bring a pot of water to a boil.
2. Stretch the noodles directly into the boiling water.

5. Serving Suggestions

Prepare a flavorful broth in advance. For this recipe, a 粉漿麵 (fermented flour paste) soup base pairs well with the noodles.

Video Tutorials

• Pulling Noodles: Watch Here
• Tasting Noodles: Watch Here

Enjoy creating and savoring these traditional hand-pulled noodles at home!