Hand-Pulled Noodles (自制手擀面)
Hand-Pulled Noodles (自制手擀面)
Ingredients
For the Noodles
- 300 g all-purpose flour
- 1 g salt
- 140 ml water
For the Stir-fry
- 1 tablespoon cooking oil
- 1 piece ginger, sliced
- 1 clove garlic, sliced
- 1 green onion, chopped
- 100 g pork belly, sliced
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1/2 tablespoon oyster sauce
- 1/2 cup water
- 1/2 head cabbage, sliced
- 1 carrot, shredded
- 1 green bell pepper, shredded
Instructions
- 1
In a large bowl, combine 300g all-purpose flour and 1g salt. Gradually add 140ml water while stirring with chopsticks until a shaggy dough forms.
⏱️ 5 min
- 2
Knead the dough by hand for 10 minutes until it becomes smooth.
⏱️ 10 min
- 3
Cover the dough with a lid and let it rest for 30 minutes.
⏱️ 30 min
- 4
After resting, knead the dough briefly again. Divide the dough into three equal portions.
⏱️ 5 min
- 5
Take one portion of dough and flatten it with your hands. Use a rolling pin to roll it into a thin sheet, approximately 2-3mm thick.
⏱️ 5 min
- 6
Dust the rolled dough sheet generously with flour to prevent sticking. Fold the dough sheet over itself several times. Use a knife to cut the folded dough into thin strips, about 3mm wide, to create the noodles.
⏱️ 5 min
- 7
Unfold the cut noodles and separate them by hand. Set aside. Repeat for the remaining dough portions.
⏱️ 10 min
- 8
Bring a large pot of water to a rolling boil. Add the hand-pulled noodles and cook for 2-3 minutes, or until al dente. Drain well and set aside.
⏱️ 5 min•🌡️ 100
- 9
Heat 1 tablespoon of cooking oil in a wok over medium-high heat.
⏱️ 1 min
- 10
Add sliced ginger, sliced garlic, and chopped green onion to the hot oil. Stir-fry until fragrant, about 1 minute.
⏱️ 1 min
- 11
Add 100g sliced pork belly to the wok. Stir-fry until the pork is cooked and slightly browned, about 3-4 minutes.
⏱️ 4 min
- 12
Add 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon five-spice powder, 1/2 teaspoon white pepper, and 1/2 tablespoon oyster sauce to the pork. Stir well to combine.
⏱️ 2 min
- 13
Pour in 1/2 cup of water and bring to a simmer.
⏱️ 2 min
- 14
Add sliced cabbage, shredded carrot, and shredded green bell pepper to the wok. Stir-fry until the vegetables are slightly softened, about 3-4 minutes.
⏱️ 4 min
- 15
Add the prepared and cooked noodles to the wok. Toss everything together vigorously to ensure the noodles are evenly coated with the sauce and vegetables.
⏱️ 3 min
- 16
Transfer the stir-fried noodles to a plate and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hand-Pulled Noodles (自制手擀面)
For the Noodles
- 300 g all-purpose flour
- 1 g salt
- 140 ml water
For the Stir-fry
- 1 tablespoon cooking oil
- 1 piece ginger, sliced
- 1 clove garlic, sliced
- 1 green onion, chopped
- 100 g pork belly, sliced
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1/2 tablespoon oyster sauce
- 1/2 cup water
- 1/2 head cabbage, sliced
- 1 carrot, shredded
- 1 green bell pepper, shredded
Instructions
- 1
In a large bowl, combine 300g all-purpose flour and 1g salt. Gradually add 140ml water while stirring with chopsticks until a shaggy dough forms.
⏱️ 5 min - 2
Knead the dough by hand for 10 minutes until it becomes smooth.
⏱️ 10 min - 3
Cover the dough with a lid and let it rest for 30 minutes.
⏱️ 30 min - 4
After resting, knead the dough briefly again. Divide the dough into three equal portions.
⏱️ 5 min - 5
Take one portion of dough and flatten it with your hands. Use a rolling pin to roll it into a thin sheet, approximately 2-3mm thick.
⏱️ 5 min - 6
Dust the rolled dough sheet generously with flour to prevent sticking. Fold the dough sheet over itself several times. Use a knife to cut the folded dough into thin strips, about 3mm wide, to create the noodles.
⏱️ 5 min - 7
Unfold the cut noodles and separate them by hand. Set aside. Repeat for the remaining dough portions.
⏱️ 10 min - 8
Bring a large pot of water to a rolling boil. Add the hand-pulled noodles and cook for 2-3 minutes, or until al dente. Drain well and set aside.
⏱️ 5 min•🌡️ 100 - 9
Heat 1 tablespoon of cooking oil in a wok over medium-high heat.
⏱️ 1 min - 10
Add sliced ginger, sliced garlic, and chopped green onion to the hot oil. Stir-fry until fragrant, about 1 minute.
⏱️ 1 min - 11
Add 100g sliced pork belly to the wok. Stir-fry until the pork is cooked and slightly browned, about 3-4 minutes.
⏱️ 4 min - 12
Add 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon five-spice powder, 1/2 teaspoon white pepper, and 1/2 tablespoon oyster sauce to the pork. Stir well to combine.
⏱️ 2 min - 13
Pour in 1/2 cup of water and bring to a simmer.
⏱️ 2 min - 14
Add sliced cabbage, shredded carrot, and shredded green bell pepper to the wok. Stir-fry until the vegetables are slightly softened, about 3-4 minutes.
⏱️ 4 min - 15
Add the prepared and cooked noodles to the wok. Toss everything together vigorously to ensure the noodles are evenly coated with the sauce and vegetables.
⏱️ 3 min - 16
Transfer the stir-fried noodles to a plate and serve hot.
⏱️ 1 min