Make these soft and chewy Chinese-style hand-pulled noodles using just 4 pantry ingredients. With step-by-step instructions and resting tips, anyone can do it—no tools, just hands!
Fresh, Chewy, Homemade Hand-Pulled Noodles – Easier Than You Think!
I know how disappointing it can be when you’re craving fresh noodles but can’t find any at the store.
That’s exactly why I started making my own – and let me tell you, the homemade version blows anything store-bought out of the water!
What surprised me most was how simple the process actually is. With just flour, water, salt, and a little patience, you can create the most satisfyingly chewy, springy noodles right in your own kitchen.
Why This Recipe Will Become Your Go-To
- Unbeatable freshness– Taste the difference that comes from noodles made minutes before cooking
• Customizable thickness– Pull them thin for delicate soups or thick for hearty stir-fries
• Better texture – The slow gluten development creates that perfect al dente bite
• Satisfying process – There’s something magical about stretching dough into silky strands
Pro Tip for Meal Preppers:
After covering the dough with plastic wrap, you can refrigerate it overnight (up to 24 hours). This makes it perfect for quick morning meals – just pull and cook for 15-minute You Po Mian (Hot Oil Noodles). I love pairing mine with a simple congee for the ultimate comforting breakfast!
Pro Tips for Perfect Noodles
1. Kneading the Dough: The “Three Shines” Rule
When kneading, keep this golden rule in mind: 面光、盆光、手光—smooth dough, clean mixing bowl, clean hands. If all three shine, your dough is well-kneaded. This ensures an even texture and builds the gluten needed for chewy, elastic noodles.
2. Resting the Dough: Don‘t Skip This Step
Resting the dough is absolutely essential. Always brush each dough piece with a thin layer of oil and cover tightly with plastic wrap. This prevents the surface from drying out, which can lead to cracking or tearing when you stretch the noodles. Longer resting improves stretchiness and makes pulling a lot easier.
3. Pulling the Noodles: Gentle and Confident
When it’s time to pull, be gentle but confident. Don’t yank or tug too hard—let the dough guide you. Use a rhythmic motion and don’t be afraid to tap the noodle against your surface as you stretch—it helps thin the noodle evenly and gives it a smooth, silky finish.
Ingredients
For the dough:
- 300g all-purpose flour
- 3g salt (to enhance gluten development)
- 150g water
- appropriate amount of neutral oil (recommend corn oil or sunflower seed oil)
Instructions
1. Dough Preparation
In a large bowl, combine 300g all-purpose flour and 3g salt. Stir with chopsticks to evenly distribute the salt throughout the flour.
Gradually add 150g water in small batches while stirring with chopsticks until the mixture becomes shaggy with no dry flour.
Use your hands to knead the shaggy dough into a rough ball. It may feel a little coarse—this is okay.
Cover with a damp cloth or plastic wrap and let rest for 10–15 minutes. (This resting step is called “autolyse,” allowing the flour to fully absorb water and making kneading easier.)
After resting, knead again until the dough becomes smooth, soft, and moderately firm.
2. Shaping and Resting
Place the dough on a clean surface, roll it into a log, and divide into small portions of about 35g each. Roll each piece into a smooth ball.
Flatten each dough ball into an oval tongue shape (about 0.5 cm thick) using a rolling pin.
Use a chopstick to press a deep groove down the center of each dough oval.
Prepare a clean container and brush the bottom and sides with oil. Lay the shaped dough pieces inside, brushing the top of each one with oil to prevent drying.
Cover with plastic wrap and let rest for at least 40 minutes. (The longer they rest, the better the elasticity.)
3. Pulling the Noodles
Once rested, take one dough piece, gently pinch both ends, and slowly stretch it lengthwise until thin.
Once stretched, grab both ends of the groove and pull apart gently to split the dough into two noodles.
Frequently Asked Questions
Can I use bread flour instead of all-purpose flour?
Yes, bread flour can work too. It has more protein, which can give the noodles even more chewiness.
How do I store the dough if I can‘t cook it right away?
After brushing with oil and covering, you can refrigerate the dough for up to 12 hours.
What sauces go well with hand-pulled noodles?
Classic options include chili oil with soy sauce, garlic, black vinegar, or even tossing them with stir-fried toppings.
How to Make Hand-Pulled Noodles (Only 4 Ingredients!)
Ingredients
- 300 g all-purpose flour
- 3 g salt to enhance gluten development
- 150 g water
- appropriate amount of neutral oil recommend corn oil or sunflower seed oil
Instructions
Dough Preparation
- In a large bowl, combine 300g all-purpose flour and 3g salt. Stir with chopsticks to evenly distribute the salt throughout the flour.
- Gradually add 150g water in small batches while stirring with chopsticks until the mixture becomes shaggy with no dry flour.
- Use your hands to knead the shaggy dough into a rough ball. It may feel a little coarse—this is okay.
- Cover with a damp cloth or plastic wrap and let rest for 10–15 minutes. (This resting step is called “autolyse,” allowing the flour to fully absorb water and making kneading easier.)
- After resting, knead again until the dough becomes smooth, soft, and moderately firm.
Shaping and Resting
- Place the dough on a clean surface, roll it into a log, and divide into small portions of about 35g each. Roll each piece into a smooth ball.
- Flatten each dough ball into an oval tongue shape (about 0.5 cm thick) using a rolling pin.
- Use a chopstick to press a deep groove down the center of each dough oval.
- Prepare a clean container and brush the bottom and sides with oil. Lay the shaped dough pieces inside, brushing the top of each one with oil to prevent drying.
- Cover with plastic wrap and let rest for at least 40 minutes. (The longer they rest, the better the elasticity.)
Pulling the Noodles
- Once rested, take one dough piece, gently pinch both ends, and slowly stretch it lengthwise until thin.
- Once stretched, grab both ends of the groove and pull apart gently to split the dough into two noodles.
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