Learn how to make authentic Chinese handmade noodles at home with this step-by-step recipe tutorial. You'll never go back to store-bought noodles after trying this delicious homemade version!
** The original video had a soundtrack problem. So I re-edited and re-uploaded this video. I hope you'll enjoy it!
For the noodles: 1 1/2 cups all-purpose noodles (192 g) 1/2 cup water (119 ml) 1/3 teaspoon salt A pinch of baking soda
For the scallion oil sauce: (The sauce is good for about 10 portions. I made more so I can save it up for later) 6 tablespoons extra light olive oil 1/4 onion, sliced thinly 2 stalks scallions, cut into 2-inch pieces 3 slices ginger 1 handful cilantro, cut into 2-inch pieces 1 cup soy sauce （237ml) 3 tablespoons sugar
Others 2 stalks scallions, for garnish 2 tablespoons flour, for dusting 1 tablespoon cornstarch, for dusting
Today we're going to make Chinese handmade noodles. It is going to be super delicious and bouncy.
Add in the all-purpose flour. In a small bowl, we're going to add in the water,
and also add salt, and baking soda. The baking soda is going to make our noodles super bouncy,
and we call it Q-texture. Pour the water mixture into the flour. Mix with a pair of chopsticks
until it becomes flaky. Knead with your hand until it becomes a dough for about 3 minutes.
Wrap it up with a plastic wrap. Rest for 30 minutes. After 30 minutes, the dough should
be softer, but still pretty tough. Continue to knead for another 3 minutes.
Now we're going to wrap it up again in a plastic wrap. Let it rest for about 2 hours.
In the meantime, let's make the sauce. Slice the onion.
Slice the ginger. Did I tell you before that I absolutely love cilantro? If you're interested
to learn how to grow cilantro yourself, click on the link right here. Cut the scallions.
Also, mince some of the scallions for garnish.
In a wok over high heat, heat it until smoking hot, and turn it to low heat.
Add in the onion, scallions, ginger, and cilantro. Cook until they are lightly brown,
for about 10 minutes. The sauce that I'm making today is for about 10 portions,
so I can save it up for the future and put it in the fridge. If you don't need this much,
you can also make a little less. Take out the aromatic. Add in the soy sauce and sugar.
Bring to a boil, and turn off the heat. Lastly, we're going to add in some chopped scallions.
After 2 hours, I'm going to add some flour on my flat working surface.
I'm going to first pat the dough with my hands into a disc,
and then roll the dough with a rolling pin into about 3 cm in thickness and about 18 inches
in diameter. If you allow the dough to rest for enough time, roughly about 2 hours,
it should be really easy to roll at this point.
We're going to dust cornstarch on both sides, and fold the dough sheet. Cut it in half,
and you can cut this dough however thick or however thin you want your noodles to be.
And fold the noodles. Mmm, look at these beautiful handmade noodles. They look so good.
To cook the noodles in a large pot, bring water to a boil. Add in the noodles,
and cook it until al dente, or super springy and bouncy.
Rinse the noodles with running water, and place it in a bowl. Pour in the sauce,
and just mix and mix and mix. Mmm, our delicious noodles is ready.
