60 minutes
Delicious homemade hand-pulled noodles that are chewy and perfect for any broth.
0 oz
teaspoons
Cool Water
0 oz
tablespoons
1. Combine Dry Ingredients
Start by combining the bread flour, nutritional yeast, and salt in a food processor. Pulse the mixture a few times until everything is well mixed.
2. Add Wet Ingredients
With the processor running, slowly add the cool water and vegetable oil. Process this mixture for about 30 seconds until it starts to come together.
3. Knead the Dough
Transfer the dough to a clean counter and knead it until it becomes smooth and elastic, which should take about 3 to 5 minutes. This step ensures the gluten in the dough develops properly, giving your noodles their signature chewiness.
4. Roll and Stretch the Dough
Roll and stretch the dough into a log, then continue stretching and twirling it for about 10 minutes. You’ll know it’s ready when the dough stretches to arm's length without tearing. Once the dough feels right, roll it into an even log shape.
5. Cut and Shape the Dough
Liberally dust your counter with flour. Cut the dough into three equal portions using a bench scraper, and shape each piece into a smaller log. Now, take each piece and begin the fun part: stretching and forming loops. Dust your hands with flour, then gently tug and pull the dough until it forms long, thin noodles about 1/8 inch in diameter.
6. Cook the Noodles
Bring a pot of water to a rolling boil. Cut the noodles to your desired length and carefully transfer them to the boiling water. Cook the noodles for 30 to 45 seconds, stirring gently with tongs or chopsticks to prevent sticking. You’ll know they’re done when they’re cooked through but still chewy.
7. Serve the Noodles
Repeat the stretching, pulling, and cooking process with the remaining dough. Once all the noodles are cooked, serve them immediately in a bowl with hot broth, letting the warmth and freshness of your homemade noodles shine through. Enjoy your delicious Homestyle Hand-Pulled Noodle Delight!
Use a bold Szechuan sauce with chili oil, peppercorns, and black vinegar, topped with ground meat and vegetables.
Serve noodles in a beef broth flavored with star anise and cinnamon, with braised beef shank and garnished with cilantro.
Combine noodles with a peanut and sesame sauce, garnished with cucumber, carrots, and crushed peanuts.
Create a stir-fry with a variety of vegetables and sauces like oyster and soy, adding your choice of protein.
Infuse noodles with a coconut milk-based curry sauce, complemented with chicken or paneer and vegetables like cauliflower or spinach.
Achieving the right dough consistency is paramount. Your dough should be smooth and elastic but not too sticky. This requires precise hydration – start with less water than you think you need and add gradually. Knead the dough for at least 10 minutes to develop gluten, which will give your noodles the necessary stretch and chew.
Gluten needs time to relax. After kneading, let the dough rest, covered, at room temperature for at least 30 minutes (or even up to 2 hours). This makes the dough more pliable and easier to pull without tearing.
Fresh noodles cook quickly, usually within 90 seconds to 2 minutes. Have a taste test for doneness; you’re looking for that perfect ‘al dente’ texture.
When pulling noodles, consistency is key. Aim for even thickness throughout to ensure uniform cooking. If the dough resists or tears, it may need to rest longer.
Noodles are best enjoyed immediately after cooking to appreciate their texture. Drain them well, toss with your sauce, and serve hot.
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