hand pulled noodles

Homemade hand-pulled noodles tossed with crispy fried tofu and a cumin-based chili oil sauce. This one is made to impress.

Cumin Tofu Noodles (Vegan)

(2 cups) all-purpose flour

(1/2 cup) water

salt

vegetable oil,

(1/2 block) firm tofu

cornstarch

cumin seeds

Sichuan peppercorns

coriander seeds

chili oil (preferably homemade)

Chinese black vinegar

sugar

soy sauce

shaoxing wine (or mirin)

yellow onion, thinly sliced

garlic,

scallions, chopped

(4-5 sprigs) cilantro, chopped

MSG (optional)

Make the Dough. In a large bowl, combine flour and salt. Then slowly stream in the water while mixing (a pair of long chopsticks is my preferred tool for this). Once all the water is added, use your hands to gather and knead until a rough dough forms. You do not need to smooth out the dough right now, just cover the bowl with a plastic wrap or towel and let the gluten relax for 30 minutes. After 30 minutes of resting, knead the dough until smooth. The gluten should have relaxed significantly now — smoothing out the dough should only take 1-2 minutes. Roll out the dough and shape it into an oval about 1 centimeters thick. Generously coat both sides of the dough with vegetable oil and cover again with plastic wrap. Let it rest at room temperature for 2-3 hours.

Make the Noodles. Before pulling the noodles, make sure you already have a large pot of boiling water ready. Using a sharp oiled knife, slice the dough into about 3 centimeter wide strips. Note: when you're just starting out, I recommend working in batches of 3-4 noodles. Cover the noodles that you haven't pulled yet with plastic wrap so they don't dry out. For each strip, pick it up from both ends and swiftly stretch it out. Once you've pulled the noodle to an arm-span's length, fold it over and gently slap it against the tabletop to extend a little more. Quickly work through your batch of 3-4 noodles, and drop them in the boiling water before they have a chance to spring back. Note: the ends of the noodle are usually a little thicker. You can choose to pull off the ends, or try to flatten/shape them moments before you drop the noodle in the water. The latter takes a little more skill. For the best textural and aesthetic purposes, I suggest removing the ends. Cook the noodles for 1-2 minutes, or until chewy and tender. Note: For this recipe, I suggest cooking the noodles no more than 1 minute. You should deliberately undercook them so they'll achieve perfect texture after the stir-fry. Toss the cooked noodles with a bit of vegetable oil to prevent sticking.

Prepare Spice Blend. You can do this and other mise en place while the noodle dough is resting. Add cumin seeds, Sichuan peppercorns, and coriander seeds to a dry pan. Toast over medium heat for about 5 minutes, or until fragrant. Transfer to a mortar & pestle (or spice grinder) and pound/grind coarsely. Set aside. Note: Alternatively, you can use pre-ground spices. However, their flavors are a lot less pungent than toasted and freshly-ground spices. Use 3 tablespoons of ground cumin, 1-2 teaspoons ground Sichuan pepper, and 2 tablespoons of ground coriander.

Prepare Tofu. Today I'm using regular firm tofu. Note: you can also use the freeze and thaw method as outlined in my Crispy Mongolian Tofu recipe to achieve an even "meatier" effect. Using a heavy object or a tofu press, press the tofu down for at least 15 minutes, pressing out as much liquid as possible. Pull the tofu apart into little irregular oblong pieces with your hands. Note: As opposed to knife cuts, this method to creates much more surface area that will crisp up during frying. Dust and toss all the pieces in cornstarch to evenly coat.

Fry the Tofu. In a pan/wok, heat up a generous amount of vegetable oil on medium-high heat. Once the oil is hot, fry the tofu pieces until golden-brown and crispy. Remove from the oil with a mesh sieve and allow excess grease to drain off. Set aside for now.

Prepare Stir-Fry. Prepare all the vegetables and set aside. In a bowl, combine the chili oil, black vinegar, sugar, light soy sauce, dark soy sauce, and shaoxing wine. Mix well and set aside as well.

Make the Stir-Fry. Start by heating ~1 tablespoon vegetable oil in a wok/pan over medium-high heat. Add ginger & garlic and fry until fragrant, about 30-45 seconds. Add yellow onions along with the spice mix (cumin, sichuan pepper, coriander). Fry and toast for another 1-2 minutes before adding back the fried tofu, followed by the prepared sauce and cooked noodles. Note: remember to pre-cook the noodles if you are using store-bought. Toss to thoroughly combine, then shut off the heat and add scallions and cilantro. Season to taste with salt (and MSG if desired). Toss again to mix. Serve immediately.

This cumin lamb noodles recipe is a copycat of the noodle stir fry dish from Xi&#39;an Famous Foods in New york. The stir fry noodle dish is jam packed with savory, tangy flavor and spices and goes perfectly with some Chinese smashed cucumber salad! We&#39;ve simplified the cooking process to make it easy enough to make this stir fry a weeknight dinner recipe, but if you&#39;re feeling up to the challenge, making homemade hand-pulled noodles using our biang biang noodles recipe is definitely worth the time!

Cumin Lamb Noodles

lamb shoulder (thinly sliced *see notes)

Shaoxing rice wine

oil (any neutral oil)

cumin seed

Sichuan peppercorn

coriander seed

chili oil (homemade

soy sauce (low sodium)

noodles

cabbage

garlic (minced (about 3 cloves))

ginger (minced (about an inch knob))

½ medium red onion (sliced)

bird's eye chili (optional peppers

Oil (as needed for cooking (any neutral oil))

cilantro (roughly chopped (optional but highly recommended))

Asian chives (finely sliced (or use green onion))

celery (finely chopped)

In a mixing bowl, combine the thinly sliced lamb, Shaoxing cooking wine, and salt. Mix until well combined and the cooking wine absorbed.

Add the cornstarch and mix well. Then finish by adding the oil and mixing until evenly combined. Set aside and allow the lamb to marinade while you prepare the other ingredients.

Marinate the lamb:

Place the cumin, coriander, and Sichuan peppercorn into a pan over medium heat. Toast the spices until golden brown and fragrant, about 3 to 5 minutes.

Allow the spices to cool until room temperature and grind into fine powder using a mortar and pestle or a spice grinder. Set aside until needed.

Prepare the spices:

Combine all the ingredients for the sauce (chili oil, black vinegar, soy sauce, and sugar) and mix well to combine. Set aside until needed.

Make the sauce:

Combine the cilantro, Asian chives, and Chinese celery and mix to combine. Set aside until needed.

Prepare the herb mix:

Bring a pot of water to a boil and add the wide noodles. Cook the noodles according to package instructions or until just cooked.

About 30 seconds before the noodles are done cooking, add the chopped cabbage. Allow the cabbage to cook for the remaining time that&#39;s needed for the noodles. Once done, drain the noodles and cabbage well and set aside.*If you feel more comfortable, you can cook the noodles and cabbage separately. The cabbage only needs about 30 seconds to cook.*

In a wok or sauté pan over medium high heat, add about 2 tablespoons of oil. When the oil is hot, add the minced garlic and ginger and sauté until fragrant, about 10 seconds.

Once the aromatics are fragrant, add the red onion and chili pepper. Sauté briefly, about 5 to 10 seconds, then add the marinated lamb. While cooking, separate the lamb as best as possible. *If you prefer, you can push the onion and chili to one side of the pan and cook the lamb on the other side to help make it easier to separate and to prevent the onion from becoming overcooked.*

When the lamb is almost done cooking, sprinkle in the ground spices. Toss and stir fry until well combined. Drizzle 1 tablespoon of Shaoxing rice wine around the lamb and stir fry until the alcohol is cooked off and smells fragrant, about 15  to 30 seconds.

Give the prepared sauce a stir and add it to the lamb. Allow the sauce to heat up and immediately add the noodles and cabbage. DO NOT reduce the sauce! Toss until the noodles are evenly coated with sauce and everything is well combined.

Finish the cumin lamb noodles by adding the your desired amount of the herb mix and toss to combine.

Portion and serve immediately and top with more herb mix for garnish and more chili oil if desired.

Make the cumin lamb noodles:

Dreaming about making your own authentic hand pulled noodles at home? It&#039;s easier than you might think. Biang biang noodles is known for its long, thick noodles and spicy sauce. In this recipe, I&#039;ll show you how to make the dough and stretch it into noodles, as well as how to make a delicious homemade sauce to go with it.

Hand Pulled Noodles (Easy biang biang noodles recipe)

g flour ((1¾ cup + 2 tbsp bread flour

g salt ((⅓ tsp))

155 g water ((½ cup + 2.5 tbsp; Room temperature.))

vegetable oil

tbsp minced garlic

tbsp sesame seeds

green onions

tbsp chopped cilantros

tbsp chili powder ((skip

peanut butter ((Can also use sesame paste))

chicken bouillon ((optional))

tbsp black vinegar

Add flour, salt, and water to a large mixing bowl, stir with a pair of chopsticks or a spatula until all the ingredients are roughly mixed.

Knead the dough with your hands for about 5 minutes until it forms a roughly smooth dough. (It&#39;s okay if the dough is not perfectly smooth right now. It will become smoother after resting.)

Cover the dough with plastic wrap, let it rest under room temperature for 45 minutes.

After 45 minutes, take off the plastic wrap and flip the dough so that the smoother side is facing down. Knead the dough with your hands for 3 minutes until it becomes smooth.

Take the dough and divide it into 8 equal pieces. Roll each piece into a sausage shape that is approximately 3½ inches in length and 1 inch in diameter.

Pour ¼ cup of vegetable oil onto a plate and coat each piece of dough with oil by rolling them in the oil one at a time, until all pieces are coated evenly. Once coated, place all the dough pieces on the plate with the oil and cover them with a piece of plastic food wrap. Allow them to rest at room temperature for 1 hour.

Once the dough has rested for 1 hour, take one piece and place it on your working surface. Use your palm to flatten the dough into a thin sheet that is approximately 2 inches wide and 6 inches long.

Press down on the center of the dough sheet using the back of a knife. Make sure you don&#39;t cut it through. This will create a trace that looks like the vein running down the middle of a leaf. Set it aside. Repeat until you flatten all the dough pieces into leaf-like sheets.

Hold two ends of a dough sheet, stretch and slap it onto the working surface to make a &quot;biang biang&quot; sound. Continue stretching the dough until it reaches a length of approximately 3 feet.

Find the center of the noodle and tear it apart along the middle trace until it forms a loop, set it aside. Repeat until you stretch all the dough sheets into noodles.

Fill a large pot with water and bring it to a boil. Add the noodles and cook them for 3 to 5 minutes or until they are floating on the surface. If your pot isn&#39;t big enough, you may need to cook the 8 noodles (for 2 servings) in two separate batches to prevent them from sticking together.

Strain the noodles, place them into a serving bowl. Top with the sauce, combine well, and serve hot.

Add minced garlic, sesame seeds, chopped green onions, chopped cilantros, chili powder, peanut butter, granulated sugar, and salt to a heat-resistant bowl. Heat up ¼ cup of vegetable oil in a small saucepan over high heat until it starts to smoke. Carefully pour the hot oil over the sauce ingredients.

Use a spoon stir the sauce ingredients and oil together. Add chicken bouillon, soy sauce, and black vinegar to the sauce mixture. Stir until all the ingredients are well combined.

Note: While the dough is resting, you can prepare the sauce. If you wait until after the noodles are cooked to make the sauce, the noodles may become cold and slightly firmer in texture.

To make the sauce

https://mediavine-res.cloudinary.com/video/upload/t_original/v1682887557/ufuw1fyef0hxztxqyu3b.mp4

Dreaming about making your own authentic hand pulled noodles at home? It’s easier than you might think. Biang biang noodles is known for its long, thick noodles and spicy sauce. In this recipe, I’ll show you how to make the dough and stretch it into noodles, as well as how to make a delicious homemade sauce to go with it.

Hand Pulled Noodles (biang biang noodles)

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Cumin Tofu Noodles (Vegan)

Cumin Lamb Noodles

Hand Pulled Noodles (Easy biang bia...

Top 3 hand pulled noodles recipes from across the web

The most viewed hand pulled noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cumin Tofu Noodles (Vegan)

Cumin Lamb Noodles

Hand Pulled Noodles (Easy biang bia...

The most viewed hand pulled noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine