Hand-pulled Noodles with Chili Soy Dressing

Pulling noodles by hand requires years of practice? Not with this method! In fact, this might be one of the easiest fresh pasta recipes out there. Topped with an addictive chili soy dressing that can be whipped up in minutes, this is your gateway into the world of homemade Chinese noodles.

Serves: 2
Prep time: 10 minutes + 1.5-4 hours of inactive time
Cook time: 20 minutes

Ingredients: 

• 2 cups (250g) all-purpose flour
• ½ tsp salt
• ½ cups + 1 tbsp water(4.6oz / 130g)
• ½ tbsp neutral cooking oil

For the topping:

• 1 tbsp soy sauce
• 1 tbsp dark Chinese vinegar
• ½ tsp sesame oil
• ¼ tsp salt
• ½ tsp granulated sugar
• 1 cup mung bean sprouts, packed
• 2 tbsp finely chopped fresh cilantro (optional)
• 2 tbsp minced scallions
• 1 tsp minced garlic
• 1 tsp ground Sichuan pepper
• 2 tsp red chili flakes
• 3 tbsp neutral cooking oil

1. In a large bowl, whisk together the flour and salt. Add the water and roughly knead into a ball until no dry flour remains. It should feel firm but pliable. Cover and rest for 45 minutes.

2. Knead the rested dough for about 1 minute. Shape into a ball. Using a rolling pin, flatten the ball into a thick disk (roughly 7 inches [20cm] in diameter). Cover with an upside-down bowl and rest for 3 minutes.

3. Spread the oil in a 7 x 10-inch (20 x 27cm) baking dish, coating the bottom and sides of the dish. Transfer the dough to the oiled baking dish. Using your hands, flatten and spread it until it covers the whole dish. Flip around to make sure it is well-oiled on both sides. Cover with plastic wrap and rest for at least 30 minutes or up to 4 hours.

4. Carefully transfer the dough to a large cutting board. With a large chef's knife, slice the dough into ½-inch (1.25cm) strips. (Scan QR code for video instructions.)

5. Prepare a large pot filled with simmering water over medium-high heat. Take each noodle and gently pull until it is roughly 3 feet (1m) long and less than ¼ inch (5mm) thick. Drop into the hot water. Work one at a time until all the noodles are in the water. Cook for 1 minute more. Drain the noodles and rinse under running cold water for about 5 seconds.

6. Divide the noodles evenly between two serving bowls. Into each bowl, add half of the soy sauce, vinegar, sesame oil, salt, and sugar.

7. To each serving, add a small handful of bean sprouts and top with half of the cilantro (if using), scallions, garlic, Sichuan pepper, and chili flakes.

8. In a small saucepan over high heat, heat the oil until you see the first wisp of smoke. Quickly and carefully pour half the oil over each serving, trying to hit most of the chili flakes, garlic, and scallions. Serve and stir well before eating.