The husband is a huge fan of Taiwanese hand cut / hand pulled / hand shaved noodles soaked in a rich beef broth. It has been on my to make list for the longest time but as much as I love my husband, and love cooking… I really really dislike kneading any kind of dough, that is one of the reason why there is NO bread recipe on my blog. :p So anyway, it was a Sunday, the husband went out for his baseball game, and I wanted to make him something nice when he returns… hungry. So I mustered all the love I have in me to make this noodle. Don’t get me wrong, it’s not hard to make, neither was it time consuming, it’s not the dough, it’s not the recipe, it’s just me. To be honest, it really was quite simple, and it only needs 3 ingredients.
Beat egg and salt together.
Make a well in the middle of the flour, pour in 1/2 cup water and egg.
Use chopstick or hand to mix until lumpy.
On a floured work surface, knead dough for 5 mins until smooth.
You may need to add a bit more water or flour to get the desired consistency, more water produce softer noodles.
Cover with cling wrap and let it rest for 15 mins.
Continue kneading for another 5-10 mins.
Cover and let rest for 15 mins. (longer if you have time) This will relax the gluten and make the dough softer.
Cut dough into half.
Roll it out on a floured surface.
Flour top and bottom of the flattened dough.
Fold it. Flour it so it doesn’t stick.
I did mine with 3 folds, u can use a pizza cutter to cut the flat dough into strips of noodles too.
Then cut it into 1cm width apart.
Gently unroll your noodles. Set them strand by strand on a cooling rack or flat work surface, dust it with flour.
If you want to keep it for use later, air dry it for at least 1-2 hours.
Then store in air-tight container, in fridge for up to 2 days.
When ready to use you can portion them out.
Bring a large pot of water to boil, then cook noodles for 2 mins.
Noodles are now ready to be fried or served with soup.
Ingredients (serves 3-4) adapted from: noodlefever
- 1 cup cake flour
- 1 cup plain flour
- pinch of salt
- 1/2 – 3/4 cup water
- 1 egg
Make a well in the middle of the flour, pour in 1/2 cup water and egg.
Use chopstick or hand to mix until lumpy.
On a floured work surface, knead dough for 5 mins until smooth.
You may need to add a bit more water or flour to get the desired consistency, more water produce softer noodles.
Cover with cling wrap and let it rest for 15 mins.
Continue kneading for another 5-10 mins.
Cover and let rest for 15 mins. (longer if you have time) This will relax the gluten and make the dough softer.
Cut dough into half.
Roll it out on a floured surface.
Flour top and bottom of the flattened dough.
Fold it.
Flour it so it doesn’t stick.
I did mine with 3 folds, u can use a pizza cutter to cut the flat dough into strips of noodles too.
Then cut it into 1cm width apart.
Gently unroll your noodles. Set them strand by strand on a cooling rack or flat work surface, dust it with flour.
If you want to keep it for use later, air dry it for at least 1-2 hours.
Then store in air-tight container, in fridge for up to 2 days.
When ready to use you can portion them out.
Bring a large pot of water to boil, then cook noodles for 1-2 mins.
Noodles are now ready to be fried or served with soup.
How about trying it with my Spicy Taiwanese Beef Soup?
Bon appetit!!
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1 Comment
Amelia
22 April, 2014 at 3:44 pmHi Shar, your handmade noodle look so good. Love this and the last picture you bowl of noodle look so tempting. Thanks for sharing the recipe.
Have a nice week ahead,regards.