Hand-pulled noodles (La Mian)

Method14 steps

1. 1

   Step 1: Mix the 250 g flour and ¼ teaspoon salt. Add the 125 ml dough water gradually, stirring until no loose flour remains. Combine and knead briefly into a smooth, fairly firm dough; add a little extra water only if needed for that texture. Cover and rest for 10–15 minutes, checking from 10 minutes.

   Check rested hand-mixed dough · 10 minUses 250 g all-purpose flour · ¼ tsp salt · 125 ml water for the dough · A little extra water, only if needed for a smooth, fairly firm dough

2. 2

   Step 2: Knead the rested dough from step 1 again for about 2 minutes, until very smooth and fairly firm.

   Uses rested hand-mixed dough

3. 3

   Step 3: Divide the smooth dough from step 2 into two equal pieces. Roll each into a rectangle about ½ cm thick.

   Uses smooth noodle dough

   
4. 4

   Step 4: Thoroughly coat both sides of each dough rectangle from step 3 with cooking oil. Place them on a tray, cover and rest for at least 1½ hours, until soft and stretchy. If preparing them for the next day, refrigerate the covered dough, then let it return to room temperature before pulling.

   Check stretchy oiled dough · 90 minUses two equal dough rectangles · Cooking oil, enough to coat both sides of the dough

5. 5

   Step 5: Bring a large pot of separate noodle-cooking water to a full boil. Keep the rested dough from step 4 covered until you work with each piece.

   Uses Water for boiling the noodles and optional reheating · rested oiled dough

6. 6

   Step 6: Gently transfer the first of the two rested rectangles from step 4 onto a chopping board. Cut across it into strips about 1 cm wide for thin noodles or 3 cm wide for broad noodles; leave the second rectangle covered.

   Uses First of the two equal rested rectangles; reserve the second

   
7. 7

   Step 7: Hold both ends of one strip from step 6 gently. Pull smoothly in opposite directions to stretch it into a long noodle.

   Uses One strip from the first cut rectangle

8. 8

   Step 8: As your arms move apart, bounce the noodle from step 7 gently against the worktop to help it stretch.

   Uses stretched noodle strip

9. 9

   Step 9: Fold the noodle from step 8 and repeat the pulling movement until it is long and even.

   Uses long noodle strip

10. 10

    Step 10: Drop the pulled noodle from step 9 into the boiling pot from step 5. Pull and add the remaining strips from the first rectangle in the same way, working promptly so they cook together.

    Uses first pulled noodle · Remaining strips from the first rectangle · Boiling pot of noodle-cooking water

11. 11

    Step 11: Once the first rectangle has been pulled into the boiling pot, cook for about 1 minute for thin noodles or 2 minutes for broad noodles. Check from 1 minute; broad noodles usually need the second minute. They should be cooked through, smooth and chewy. While waiting, cut the reserved second rectangle from step 4 to the same width. Lift and drain the first batch into a serving bowl.

    Check first noodle batch · 1 minUses first noodle batch in boiling water · Reserved second of the two dough rectangles

12. 12

    Step 12: Pull the strips from the reserved second rectangle prepared in step 11 and drop them into the boiling pot, following steps 7–10. Cook about 1 minute for thin noodles or 2 minutes for broad noodles, checking from 1 minute and continuing until cooked through and chewy. Lift and drain them into the second bowl.

    Check second noodle batch · 1 minUses Cut strips from the second reserved dough rectangle · Boiling noodle-cooking water remaining in the pot

13. 13

    Step 13: Serve both bowls of plain cooked noodles from steps 11 and 12 immediately, before they stick together. Use them in a separately prepared noodle dish if desired.

    Uses First bowl lifted from the cooking pot · Second bowl lifted from the cooking pot

14. 14

    Step 14: If keeping the cooked noodles from step 13, briefly rinse with separate cold water, drain and toss with a few drops of sesame oil. Refrigerate promptly, within 2 hours, and use within 2 days. To reheat, bring separate water to a full boil and heat the noodles briefly; the source guide is no more than 30 seconds, but check that they are hot throughout before serving.

    Uses plain cooked noodles in both bowls · Cold water, only when storing cooked noodles · A few drops sesame oil, only when storing cooked noodles · Boiling water, only if reheating the stored noodles