THE ART OF HOMEMADE NOODLES – How to make Chinese Noodles At Home (Recipe)

THE ART OF HOMEMADE NOODLES – How to make Chinese Noodles At Home (Recipe)


Welcome to Souped-Up Recipes In China there are restaurants in every corner serving handmade noodles. Those restaurants are very busy because their noodles taste amazingly fresh. There are many ways to make your own noodles Today, I’m going to share you my version. It has simple ingredients but requires a bit of patience. Let’s get started. To make this noodle you need strong flour. Try to look for bread flour in your local store. Do not use cake flour or all-purpose flour because the texture of your noodle should be bouncy. Bread flour contains a lot of proteins and gluten So it can be stretchy a lot once it’s made in a dough. We’ll do that later. Add ½ teaspoon of salt Give that a mix You need 2 eggs and some water. These two together should weigh 5.5 ounces because every egg is Different so add the egg in first and add some water until it’s 5.5 ounces If you’re vegetarian you can skip the egg and add 4.5 oz of water. Slowly pour it into the flour and use chopstick just stir it like this. Now we can start kneading it. At first you will see it’s dry and messy It will feel like it’s impossible to knead it until it becomes smooth Do not add any water it is very important to keep the balance between water and flour. Just be patient. Try to get all the flour to stick together. After five minutes you’ll get something like this. It doesn’t look good, right? Don’t worry. Just cover it. Let it sit for 30 minutes We’re going to check back. This is 30 minutes later. You can feel that the dough has become softer; it is more pliable. Knead it for another 5 to 8 minutes use this folding technique: fold it again and again. This technique helps push the air out it also makes the fiber, and the protein becomes stronger so the texture of your noodle will come out bouncy. I have been kneading this for about 8 minutes. So, this is what you are looking for it is very smooth. In Chinese we call it a hard dough because the flour contains less water compared to other doughs. It is very tough which is exactly what we need. the noodle will stay bouncy and firm for long time; it won’t be soggy and moist. Now we can go to the next step: roll the dough into thin sheets The amount I gave is enough for 2 to 3 people but the rolling mat is not big enough, so I cut in half. Sprinkle some flour in case this sticks to the rolling mat. You really need to do some hard work here because it will take a while to make it thin. You need it to be 1 to 2 millimeters thick. Make sure it is even so it cooks properly Sprinkle some flour on it evenly. Make sure you get the other side too. This prevents the noodle from sticking together. Fold it like this. Use a sharp knife to cut it like this. Do not push down with the hand you’re holding it with or else the noodle will stick together. I recommend 1.5 millimeter. The thicker you cut it the harder your noodle is going to be. You can play with it a little bit to see what you like. Check it out you! have perfect homemade noodles. If you want to save it then add some flour in case it clumps up. This will last 2 days in the fridge. Now I’m going to show you one way how I like to eat them: put it in boiling water for 2 to 3 minutes Don’t go away, because they overflow easily Up to 2 minutes you can take one out and try it to see if you like it. Once you think it’s perfect you just take them out, get rid of the excess water and put it in the bowl. Add one tablespoon of soy sauce, one teaspoon of Chinese black vinegar one teaspoon of dark soy sauce one teaspoon of Minced Ginger, one teaspoon of Minced Garlic, some spring onion some cilantro, and 1-2 teaspoon of chili flake (depending on your taste) Heat up 2.5 Tablespoon of oil. I’m using vegetable oil. Pour the hot oil on top of the noodles Try to put it on those aromatic to release the flavor. Mix everything together. That looks so good! Mmm! Smells so good! The aroma is a mix of all the ingredients. Feels like I’m a food heaven now — can’t wait to eat! Mmm! The noodle tastes so fresh and delicious! Seriously forget about those pre-packed noodles: if you have the time and patience to make this whoever you make it for will be so surprised to hear that you made it! Make sure you watch my next video because I’m going to show another cool way to prepare these tasty noodles. As always check the description for all the Ingredient amounts and the steps. Give me a thumbs up please If you like Chinese food , subscribe to my channel and hit that notification bell, so you don’t miss anything And I want to see you next time. I post one to two videos a week.

100 thoughts on “THE ART OF HOMEMADE NOODLES – How to make Chinese Noodles At Home (Recipe)

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  2. Wow! Thank you so much for sharing this recipe. I started to make fresh noodles 2 days ago just using baked baking soda. I will definitely try this one. All the best!

  3. I always make homemade egg noodles for my chicken noodle soup. The kids are so spoiled they will not eat any other chicken and
    noodles. Thanks so much for this recipe can not wait to try it out.

  4. Do you ever make the sort of noodles that are pulled in a ring and folded over and pulled again to get 64 or 128 strands?

  5. I tried this with all ourpose water and I came out with a very thick, yellow, sticky dough that just stuck to everything. Stick to the flour she uses.

  6. OMG my stomach is wanting some SOOOO bad!!!!! I could even smell your noodles when i saw the smoke coming from the bowl!!!! i gotta go find those ingredients!! I only ome here to see how the noodles were made and am going to use your technique and recipe. Im also a new subscriber.

  7. You have some delicious looking recipes but I must warn You that the acrylmides that are created by roasting and browning food has been shown to be carcinogenic. It shocked me when I learnt about it through Google . I hope You get this heads up and be careful. Check it out !

  8. You are so inspiring. I've been thinking of a batch of noodles for a long time but the kneading and cutting are painful these days. My husband took pity and bought a commercial Kitchenaid (like the one I used to use at work) with attachments. After watching you I feel I will be able to adapt the recipe to the machine and with a little extra work on my part, have fresh noodles again. Next, I will get a lighter wok 🙂

  9. Thank you!!
    We have to make everything in this family gluten-free. So, Ima have to experiment with some gf flours and see if we can come close to this delicious looking recipe. I'll let y'all know if it turns out OK!

  10. I'm one of those who cannot tolerate cilantro. When I lived in China it there was some difficulty in translating cilantro into Chinese. 🙁

  11. So i can not for the life of me find a fresh yakisoba noodle recipe online after doing research i found the name means buckwheat noodles but theyre not buckwheat noodles that are used in fact they are a chinese style noodle would this be considered a recipe for yakisoba noodle?

  12. This is why pasta extruder machines were invented. Love fresh noodles but hate the work of cutting the noodles.

  13. I just made my pork dumplings after I've watched your videos. I also made the wrappers from scratch. My son with special was so addicted to it. I just hope to check on the dipping sauce to make my dumplings perfect. Looking forward to making noodles rather than buying instant noodles.

  14. This recipe is great, just one suggestion you keep saying mililiter and that is a liquid measurement. The correcct term would milimeter, whish is a width or thickness term. I can't wait to try this recipe.

  15. I seriously don't understand how you or anyone can get the dough so thin, I'll roll for hours and still it's never thin enough and I give up or end up making disgustingly large noodles

  16. Just tried making noodles after watching your noodles,,,,,,
    No I'm homeless , just burn down my whole house trying to be a master chef

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