Best 2 Chinese Hand Pulled Noodles Recipes
**Unraveling the Delights of Chinese Hand-Pulled Noodles: A Culinary Journey Through Regional Recipes**
In the vast culinary tapestry of Chinese cuisine, hand-pulled noodles stand as a testament to the country's rich culinary heritage. These meticulously crafted noodles, also known as "lamian" or "biangbiang" noodles, are a symphony of texture and flavor that have captivated taste buds across the nation. In this comprehensive guide, we embark on a delectable journey to explore the diverse recipes of Chinese hand-pulled noodles, unraveling the secrets behind their unique characteristics and flavors. From the springy delight of Shanxi's biangbiang noodles to the savory allure of Xinjiang's lagman, each recipe promises a distinct culinary experience. Whether you're a seasoned noodle aficionado or a curious home cook eager to expand your culinary horizons, this exploration of Chinese hand-pulled noodles will leave you inspired and craving more.
**Shanxi's Biangbiang Noodles:**
Hailing from the culinary heartland of Shanxi Province, biangbiang noodles are renowned for their wide, flat shape and exceptional chewiness. Their name, derived from the rhythmic sound produced when the dough is stretched and slapped against the counter, captures the essence of their preparation. This recipe delves into the intricate steps of making biangbiang noodles from scratch, ensuring that you replicate their authentic taste and texture.
**Sichuan's Dandan Noodles:**
Originating from the vibrant city of Chengdu, dandan noodles are an iconic Sichuanese dish that tantalizes taste buds with its spicy, savory, and tangy flavors. This recipe guides you through the process of creating the flavorful sauce, which combines the heat of chili oil, the richness of sesame paste, and the tang of vinegar. Enjoy these noodles topped with a medley of aromatic ingredients, such as minced pork, crunchy peanuts, and refreshing cucumber.
**Xinjiang's Lagman:**
Hailing from the Uyghur cuisine of Xinjiang Province, lagman showcases the region's unique blend of flavors and influences. These thick, hand-pulled noodles are paired with a hearty stew brimming with tender lamb, an array of vegetables, and an aromatic blend of spices. This recipe provides step-by-step instructions for crafting the perfect lagman, ensuring that you capture the essence of this beloved dish.
**Henan's Beef Noodle Soup:**
Renowned for its rich broth and tender beef, Henan's beef noodle soup is a comforting and flavorful dish that highlights the culinary traditions of Central China. This recipe guides you through the process of preparing a savory broth infused with aromatic spices and herbs, along with tender beef that melts in your mouth. Enjoy this noodle soup topped with fresh cilantro and a drizzle of chili oil for an extra kick.
**Gansu's Lanzhou Beef Noodle Soup:**
Originating from the city of Lanzhou, Gansu Province, this beef noodle soup captivates with its clear broth, tender beef, and springy noodles. This recipe delves into the art of creating the crystal-clear broth, using a combination of beef bones, spices, and vegetables. The handmade noodles, with their distinct yellow color, add a delightful texture to this beloved dish.
**Shaanxi's Guokui Noodles:**
Hailing from the culinary melting pot of Shaanxi Province, guokui noodles combine the flavors of hand-pulled noodles with the unique texture of guokui, a type of pan-fried flatbread. This recipe takes you through the process of making both the noodles and the guokui, ensuring that you recreate this harmonious dish in your own kitchen. The combination of crispy guokui and chewy noodles makes for an unforgettable culinary experience.
CHINESE HAND-PULLED NOODLES
Chinese hand-pulled noodles, a tradition from Lanzhou in northwest China, require just 3 ingredients and a lot of patience to make. Called lamian, you can serve the noodles in your favorite Chinese broth for a delectable and warming meal. But be warned - they are not easy to make and take years of experience to perfect, but keep trying!
Provided by Ping Lo
Categories World Cuisine Recipes Asian Chinese
Time 1h50m
Yield 10
Number Of Ingredients 3
Steps:
- Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
- Knead dough again for 2 minutes; cover and let rest for 15 minutes.
- Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheet together; cover with plastic wrap and let rest for 10 to 15 minutes.
- Fill a large saucepan with water and bring to the boil.
- Place one sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35 inches long. Fold it in thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into the boiling water. Add 2 to 3 more strips of noodles to the boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
- Repeat with remaining sheets of dough.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 76.3 g, Fat 6.4 g, Fiber 2.7 g, Protein 10.3 g, SaturatedFat 1 g, Sodium 3.8 mg, Sugar 0.3 g
CHINESE HAND-PULLED NOODLES IN BEEF BROTH
Hand-pulled noodles are a tradition from Lanzhou in Northwest China. Called "lamian", the 6- to 9-feet-long noodles are made simply with water, flour, and patience! Served with a delicate beef broth, this is a truly special Chinese regional dish.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h55m
Yield 8
Number Of Ingredients 15
Steps:
- Bring water to a boil in a large pot. Add beef, ginger, Szechuan peppercorns, dried tsaoko, dried mandarin peels, and bay leaves; bring soup back to a boil, reduce to a simmer and cook, covered, for 2 hours.
- Discard whole spices. Season beef broth with salt to taste. Cover and keep warm.
- Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
- Knead dough again for 2 minutes; cover and let rest for 15 minutes.
- Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheets together; cover with plastic wrap and let rest for 10 to 15 minutes.
- Fill a large saucepan with water and bring to a boil. Add sliced daikon and cook for 10 to 15 minutes. Remove using a slotted spoon and drain well; set aside. Save water to cook the noodles.
- Place 1 sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35 inches long. Fold it into thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into the boiling water. Add 2 to 3 more strips of noodles to the boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
- Repeat the process with the remaining sheets of dough. Pour beef broth on top of the drained noodles and top with cooked beef, daikon, chopped green garlic, cilantro, and chili oil.
Nutrition Facts : Calories 670.6 calories, Carbohydrate 101.3 g, Cholesterol 52.5 mg, Fat 15.3 g, Fiber 5.3 g, Protein 29.1 g, SaturatedFat 3.9 g, Sodium 1816.2 mg, Sugar 2.2 g
Tips:
- Use the right flour: All-purpose flour is the most common type of flour used for hand-pulled noodles, but you can also use bread flour or high-gluten flour for a chewier noodle.
- Knead the dough well: Kneading the dough is essential for developing the gluten in the flour, which will give the noodles their chewy texture. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Rest the dough: After kneading, let the dough rest for at least 30 minutes. This will allow the gluten to relax and make the dough easier to work with.
- Pull the noodles evenly: When pulling the noodles, try to pull them evenly so that they are all the same thickness. This will help them cook evenly.
- Cook the noodles in boiling water: Bring a large pot of water to a boil and then add the noodles. Cook the noodles for 2-3 minutes, or until they are tender. Drain the noodles and rinse them with cold water.
- Serve the noodles immediately: Hand-pulled noodles are best served immediately after they are cooked. You can serve them with a variety of sauces, such as soy sauce, chili sauce, or sesame sauce.
Conclusion:
Hand-pulled noodles are a delicious and versatile dish that can be served in a variety of ways. With a little practice, you can make hand-pulled noodles at home. Follow these tips to make sure your noodles turn out perfect every time.
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