Recipe: Hand-Pulled Chinese Noodles with 6 Flavor Variations

HAND-PULLED NOODLES

"Chinese chefs spend years perfecting their technique for making hand-pulled noodles. Today, most restaurants use machines to make their noodles."

6 cups pastry flour
1 cup enriched flour
3 cups warm water, or as needed
2 teaspoons sesame oil

In a large bowl, combine the pastry flour and the enriched flour. Slowly stir in 3 cups of the water. Add as much of the remaining 1/2 cup water as you need to form a smooth dough (add more than 3 1/2 cups if necessary). Knead vigorously to soften the dough. Cover the dough with a damp cloth and let rest for 30 minutes.

Knead the dough for another 5 minutes.

To make the noodles, roll the dough into a long cylinder. Rub sesame oil over. Grab both ends of the dough. Twist the dough, and then pull it out, stretching your arms apart. Fold the dough in half. Continue stretching and folding the dough until it forms fine noodles. Boil the noodles before serving.

FLAVORED CHINESE NOODLES (FOOD PROCESSOR)
These flavored noodles can add a delicious, novel touch to traditional dishes. The following recipes are for processors with a large work bowl. If yours is small, divide the recipe in half and mix half at a time.

HOT CHILI OIL-FLAVORED CHINESE NOODLES
Follow the instructions for the basic Chinese egg noodle dough, mixing in 2 teaspoons cayenne pepper and 1 tablespoon Chinese hot chili oil. Reduce the water by about 1 tablespoon.

GINGER-FLAVORED CHINESE EGG NOODLES
Crush several chunks of ginger through a garlic press to get a puree and juice. You will need 3 tablespoons crushed ginger. Follow the recipe for basic egg noodles, blending the ginger with the eggs and reducing the water by about 2 tablespoons.

ROAST SESAME-FLAVORED EGG NOODLES
Mix 2 1/2 tablespoons Chinese sesame paste with 1 tablespoon Oriental sesame oil. Blend it into the dough as you mix in the eggs. Reduce the water by about 1 tablespoon.

CORIANDER AND CHILI-FLAVORED CHINESE NOODLES
Mince seven medium Serrano chilies to a fine pulp. Mince enough fresh coriander to obtain 1/3 cup. Blend the coriander and chilies into the basic pasta dough along with the eggs.

CORIANDER-FLAVORED CHINESE NOODLES
Blend 1/2 cup minced fresh coriander into the basic noodle dough. Reduce the water by about 1 tablespoon.

SHRIMP-FLAVORED CHINESE NOODLES
In a mortar or small coffee grinder, grind 1/4 cup dried shrimp to a powder. Heat 1/3 cup chicken broth and add the shrimp, two individual packets dry chicken broth mix (4.5 grams each), and 4 teaspoons sugar. While stirring, simmer the mixture 1 minute, then cool to room temperature. Follow the directions for Chinese egg noodles, mixing in the broth mixture along with the egg. Reduce the water to about 4 tablespoons.

Source: Asian Pasta: A Cook's Guide to the Noodles, Wrappers, and Pasta Creations of the East by Linda. Burum