Hand pulled noodles anyone can make (抻面)

Want to make hand pulled noodles? Don't want to source special alkaline salts and potentially drive yourself to the brink of insanity? With this video we wanted to show you the other pulled noodle. The easier one. The pulled noodle that homecooks up in north China would actually make at home: chen mian.
It's non-alkaline, gets its extensibility from a lengthy rest, and could perhaps be thought of as a thin and slender Biang Biang noodle. And they're cut, which'll make our job a lot easier when it comes to pulling.
Written recipe is over her on /r/cooking, apologies for the delay there (some recipe feature creep lol):
/ a_definitiveish_guide_...
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): • Live Stream: Favourite...
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Friday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!

[@ChineseCookingDemystified]

Hey guys, a few notes: 1. A couple nuts and bolts things first. 200 grams of flour ('doh). For the first ten minute rest, I didn’t say ‘cover the dough’ in the narration itself. You could cover your dough during that time. Second, when you’re oiling up the noodles, be sure to oil the plate too! You want all the surface of the noodle to be coated with oil. 2. So, what’s “La mian”? While part of the confusion about Lanzhou La mian in English language sources comes from, I believe, just how difficult that Lanzhou style is… I think another part of it’s actually language issue. See, ‘la mian’ can refer to both a *technique* of pulled noodles and a *shape* of pulled noodle. Check out my very cool Microsoft Office visual here lol: i.imgur.com/gwgj537.png Basically, in some circles these noodles we made today would be called ‘la mian’. But because the Northwestern technique of la mian making is just so ridiculously famous throughout China today, usually these would be referred to as either chen mian or alternatively ‘latiaozi’. 3. You can find these noodles throughout the North. They’re a pretty common soup noodle. They can also be used for cold mixed noodles, or even be an option in Beijing Zha jiang mian. In Xianjiang they’re often smothered with some saucy lamb - apologies for not having a recipe for that off the top of my head there (not authentic, but the ‘cumin lamb’ topping we discussed in the Biang Biang noodle vid could work well there). There’s one restaurant in Shenyang that’s very famous serving these in soup alongside chicken carcass (god 鸡架has such an unappetizing English translation lol). 4. Something I found interesting. So in Xinjiang, these are referred to as latiaozi - laghman in Uighur. Meanwhile, the Lanzhou alkaline style of pulled noodle are referred to as huangmian, or ‘yellow noodles’ (dunno the Uighur name). You can get some variety of ‘Laghman’ though, of course, throughout central Asia. Had them myself at Kazakh noodle joints in Yining/Ghuljia, but they’re also apparently around in Kyrgyzstan, Uzbekistan, and (from a brief google) even Crimean Tartar cuisine? I’m curious if any of you out there are familiar with those cuisines, are the noodles made in a similar way as the above recipe, or are there differences? 5. Of course, there’s also more than one way to make chen mian. Some approaches keep things as basically one very long noodle, and - often in a spectacularly eye-catching way - toss it in a pot. There’s one picture in particular that I have in my head of a very… fabulous noodle maker, but I can’t seem to find it from a quick search. Will probably update this with more notes as we think of them. Apologies for the relatively slow moving video upload schedule. Been having to sort some visa stuff, such is life in 2020 and all.

[@PaulMab9]

Chinese Cooking Demystified thank you for the notes! Good luck with things!

[@itsgeegra]

Just made a batch of these - not yet rolled them out but I was wondering if you had any ideas for storage? Do you think they'd freeze alright?

[@chloroticaelysia1520]

My girlfriends Kazakh mother makes the best Laghman! Although she rolls them out more before stretching them. Peace and love homies.

[@brandon3872]

@@itsgeegra I know with most Chinese wheat noodles you can dust them with corn starch (to stop them sticking together) and freeze them, then boil from frozen. I'm not sure specifically about these noodles.

[@itsgeegra]

@@brandon3872 that sounds like it could work for my purposes! I'll report back if I remember after I defrost them haha!

[@MrZodjah]

"Impress all your friends with your really long noodle" Not to take out of context

[@brandon3872]

@sheldon pereira My noodle seemed to shrink when I shocked it in cold water 😉

[@giuzeppeedreimeimban1019]

That long noodle is limp. Not to take out of context.

[@dracomet2097]

pulled noodles

[@MildExplosion]

You can always smack your noodle against the table to make it longer

[@PandemoniumMeltDown]

Why not?

[@Kuroganeichigo]

i'm here for the chinese food, but like your commentary is so on point with subtle references and sarcasm and i love it.

[@Apocalypz]

Puppers brightens my day every time the end of the video rolls around. 😊

[@pseudomonad]

ikr? ♥

[@wittytui]

that’s really the way we Chinese family doing it! Good job, guys!

[@ILoveLLawlietxD]

I mean isn't the woman literally Chinese lol

[@jackliu7691]

This 抻面, along with 切面 (cut noodles), are actually a major source of carbohydrates in Northern China. We primarily use cut noodles in soup-y dishes, and stretched noodles for more put-together, dry dishes. Every store will have different fresh noodles categorised by the shape of the cross section. Is like you would (normally) not confuse linguine with spaghetti.

[@pinkmonkeybird2644]

I made these last night using Caputo pizza flour, and they were awesome! Thank you very much for such a precise recipe; I’m a biochemist by training so I appreciate the scientific approach to making delicious food. I made a few mistakes that did not affect flavor or texture but did result in a bunch of broken noodles, so hopefully next time I make them, I’ll be able to serve more photogenic food. Please continue making videos and continue to be Chinese culinary chemistry ambassadors. It’s important to understand the provenance, history, and cultural significance of the food we eat, but really at the end of the day, it’s really about incredibly delicious stuff and every recipe I’ve tackled from your videos has been satisfying. And Steph, thanks for the tip about cutting the dough into two logs to make it easier to pull, as I’m fairly short too.

[@user-ih4jn2lk4j]

This feels like a breath of fresh air after watching the lamian video. Thank you Steph and Chris, not just for this video, but for all your hardwork

[@frankyu553]

Love it whenever Steph and Chris said "So right." Such a trademark slang on your channel haha. Also since both of you said it, one of you must have said that first and then passed to another, right?

[@ChineseCookingDemystified]

Ha yeah, it's a Chris-ism, and Steph caught it :)

[@ZaihasSyakhir]

“Or really whatever”. Thats the mellowest i ever heard from you guys!

[@georgeprout42]

1cm thick, 7" x 4"? That's how I (as a UK child of the 70's) do measurements too 🤣

[@damian_smith]

Was just thinking how British that sounded! I (Also a middle-aged Brit) use metric for anything that matters, but also for estimating things smaller than about an inch. Things bigger than an inch, I estimate in Imperial units. I don't know Imperial weights, though. And beer is measured in pints. God, I miss beer!

[@ChineseCookingDemystified]

@@damian_smith "I (Also a middle-aged Brit) use metric for anything that matters, but also for estimating things smaller than about an inch. Things bigger than an inch, I estimate in Imperial units."

[@weijiafang1298]

Chinese Cooking Demystified In mainland China the unit use is still somehow messy. Although legally the use of non-metric (such as nautical mile and knot in navigation/aviation, or point in publication) is quite limited, actual usage in daily life would be much wider.

[@sophieh2902]

Ditto - although I am a child of the 90's 😂

[@mccallosone4903]

Awesome as always. its hard to find these simple noodles done well in Zhuhai, but i ate them all the time in Harbin...i miss that cheap and delicious northern food!

[@ChineseCookingDemystified]

Yeah I feel that, but then you'll go up North and find yourself yourself missing dim sum, roast goose and such ;)

[@poolblack9374]

Noodles in zhuhai - if you're looking for Shannxi style, probably 老陕西 and 瓜娃面馆 are good choices. For Xinjiang Style like in this video you can try one on shanchang lu (sorry I couldn't remember it's name) and one called 叶尔羌烤肉. Not sure these are anyway close to authentic but really taste good 😀

[@pulykamell]

Thanks! I made this today. My Chinese next-door-neighbor here in Chicago has an unbelievable garden full of various greens, long beans, Chinese chives, big ol' squashes/gourds in the fall, and a bunch of other stuff I can't identify. The wife gave me a bunch of some kind of green that she called [something] cai -- very mild flavor with a bit of bitterness at the end, fan-shaped leaves about 3-4 inches, skinny stem. Anyhow, she said "good for noodles!" So I thought, hey, I just saw a great noodle video. Worked out great! I couldn't get them to stretch quite as far (maybe a meter to a meter-and-a-half), but the thickness was fine for me, and I love the chew these guys have. Thanks! I'll keep working on it, but first try was a success in my book!

[@Kavino]

Is that tatsoi (aka takucai for Shanghainese?)

[@rachelrachelrachel888]

Dang your recipes are so legit. Pls keep up the good work!

[@zdtang]

So how much flour to 100 grams of water? Did I miss it? This is pretty much how we make 新疆拉面/拉条子.

[@ChineseCookingDemystified]

Ah crap. 200 grams of flour. Stupid Chris, sorry about that.

[@haselni]

Thanks! Came to the comments to find this.

[@joziermaster3269]

@@ChineseCookingDemystified lol "stupid chris" i love this...oh and ty david because i didnt realize til trying

[@hendrahendra]

DAMMIT CHRIS!

[@Bear-cm1vl]

Busy Chris you mean... With everything going on during a video shoot, your ability to remember everything amazes me.

[@ACooper194]

"If you did feel like potential driving yourself to the brink of insanity for the sake of noodle." I assure you that ship has sailed.

[@ravik007ggn]

6:30 : hooman, stop talking and start giving noodles. 🐕🐕🐕

[@Lilbrunchie]

Can't wait to make this one - great follow up from last week.

[@Procrustes22]

The dog makes a BIG yawn 🥰 Also great vid as always c&s!!

[@Dave-or9ir]

One of my favorite cooking sites ever, keep up the amazing content.

[@Hubajube]

That dog was in cuteness overload today. Doggie wants noodles! So do I.

[@jamesblhollands]

This looks insanely delicious as usual guys, thank you. I cook your recipes all the time.

[@ChineseCookingDemystified]

Cheers, man!

[@mouseymedic]

thanks for the recipe - looks amazing. Ever though about making a Q&A video?

[@ChineseCookingDemystified]

Ha we've thought about it, but then again... our whole comment section is like a Q&A ;) Always happy to answer any questions. But as the channel's grown it's gotten to be a bit more 50/50 if we get back to comments (especially on older videos) so it might be a fun idea.

[@mashazainap5112]

I had this type of noodles with chilli oil at a small resto. Since then been looking for the recipe 😊

[@VitalChinese]

Fried noodles is the best, yet this one looks even better being homemade pulled noodles.. luv the narrator voice!

[@dennisw4552]

Just made these successfully with no noodle/pasta making experience. I don’t have a scale, so I used 5/3 cup Anna Napoletana 00 flour and 6 Tbsp + 2 tsp water (I think I undercounted the water so I had to add a little more during mixing). While kneading, the dough was less elongated than in the video, and was more of an oval shape for the 10 minute rest. It still turned out fine, so the title is accurate.

[@aaronsakulich4889]

7 inches by 4 inches by one centimeter.... got it :)

[@ChineseCookingDemystified]

Right! Two measurement systems are so much better than one haha

[@ShojoBakunyu]

My BF and I are looking forward to making different kinds of noodles at home and it's awesome that thanks to this channel we'll be making noodles from all around the world and not just Italian style noodles! Thank you!!!

[@eslafdiemanon5266]

AWWW THAT LIL' DOGGIE SO CUUUUTE dey wants teh noodles xD

[@GuardianComplex]

Ahhh I have been waiting for you to show us this skillset!!! ❤️❤️❤️

[@Sorrowsofthemoon]

Thank you!

[@BlueBoyCSS]

Man, that dog really wanted some of those noodles at the end there lol Must of smelt amazing

[@rohanwaghray8664]

I love this channel. I finally learned how to pull noodles, something I've been wanting to do for so long!

[@hugodesrosiers-plaisance3156]

Holy hell all those veggies look amazing in there. I don't have hand-pulled but I'll be going off this general idea tomorrow for sure.

[@cynthiastinson7059]

I’m so impressed with. steph’s skill.

[@bakso1]

Thank you for putting in the effort and time so that we don’t have to!

[@Inspiron41]

I love that hammered pot. been looking for something similar online.

[@danieldemchuk1408]

Thx I’ve made them twice and they are great

[@eats4cheaps305]

Thank you thank you thank you. Its so hard to find a recipe for the danjiao noodles because everyone is obsessed with the soupy noodles. I ate this exact dish almost every day when i lived in Xi'An and can't even find a good recipe in chinese for it.

[@jysk1287]

This channel is incredible. Kudos.

[@lynnkramer1211]

I think the mini schnauzer was a nice touch. His tongue was going crazy.

[@chrisw7347]

I love this, thank you-- very eager to try this method since I've never made my own noodles for any Chinese/Japanese(ramen) project before even though I know it's worth it to do outside of Asia if you can pull it off. I just want to say... It may be meaningless since talk is cheap, but if I had an income beyond foodstamps/welfare, your channels' Patreon would be in the top of my list of content creators to support. If someone out there reads this and can support on my behalf(I'm looking for a Patreon patreon), please let me try to convince you. I've been following the channel for I think close to 2 years now. There's a couple of good Chinese recipe channels on youtube, but none stand shoulder to shoulder with this one. Chinese Cooking Demystified makes an otherwise difficult to approach cuisine totally accessible, and really goes above and beyond with their work in spreading and inspiring me and countless people to cook amazing food. Constantly interacting with us, constantly giving in-depth notes as a *followup* to just about every recipe they do, who else who creates Chinese cooking content goes this far? Please, I'm broke, but if you're not, could I ask you to donate? I'm not a shill, just extremely grateful to have access to this channel for free especially since Covid, living in NYC, I have not travelled by subway to a Chinatown since last winter despite it being an every-two month trip for me to buy Chinese ingredients and recreate these recipes. P.S. -- If you have not made the DanDan Noodles recipe or the Wuhan hot dry noodles recipe, do yourself the biggest favor and watch those videos and make those asap. :D P.S.S -- Even better now since there's an easy hand pulled noodle recipe. :D

[@ChineseCookingDemystified]

Hey man, we're doing alright, we've got a low cost style of living (DINKs living in a cheap city'll do that haha) and are comfortable enough doing this :) We've seen ya in the comments for sure though, shoot me a message on Reddit... we'd love to have you in the Discord and I'd be happy to give ya a link.

[@Dzbiq]

Your videos are always impressing I really like them! You mentioned in the comment section (in one of your recent videos) that you might make video about chinese knife skills, that would be so great and I can't wait to see that. I have small CCK slicer and it's a super useful type of blade, joy tu use, and that kind of video would make me (and probably a lot of other people ;D ) even happier while using knives. Greetings from Poland, thank you!

[@xto744]

The moment I saw this recipe I new I want to try it. I don't think I did a really good job at making them thin and looong but it definitely was a tasty meal

[@mouseymedic]

​ Chinese Cooking Demystified Made it today - tasted amazing, thank you! My noodles were kept in fridge for 24 hours+ as unexpected delay, but they still pulled decently (still have a long-way to go to become a hand-pulled noodle master!). As an experiment, I have put some of the dough in the freezer at various stages (pre-pulled, post-pull and cooked) and will see if they still work later this weekend, should be fun to see if they survive the freezer (probably unlikely).

[@MikeHoltackers]

Impress your friends with your really long noodles... I can't be the only one who laughed at this xD

[@papafe]

Hey! Thanks a lot for the recipe, I just tried to make it yesterday and it came out really good :) I have some questions though: 1) By watching the video it was a little unclear how to keep the "dough log" the same length even after folding it in half. I resorted to roll it a little bit after every fold to keep it more or less the same length. 2) After cutting the dough, I was scared that the different strips would stick to each other, so I also oiled the "sides", differently from the video where I think only the bottom and top of the strip is oiled. Is it necessary to oil also the sides or was just a waste? 3) Probably because of too much oil I used, the strips were very oily and I had to dry them with kitchen paper before rolling it out. Is this normal or I definitely used too much oil?

[@CrussaderGrarl]

love your channel keep up the super good work!!! stay safe and healthy^^

[@aaronsirkman8375]

Steph, Imma let you finish, but PUPPY!!!

[@ME0WMEE]

Can you please do a video for the Lanzhou style broth used for Lanzhou noodles?

[@angelad.8944]

You know, I am so happy that I have found your channel. I think I have caught up on all the videos over the past few months. I really appreciate what you guys are doing here. I am fascinated with the diversity of cooking methods used in Chinese cuisine. I am fascinated with how foods are preserved without refrigeration as well. I think it comes from having friends as a kid that came to my small town in Canada with their families from China. I tasted foods that were not westernized. So thank you and I look forward to learning so much more from you. : )

[@douglawson8937]

i been wondering if you were going to do these! right on!

[@Metalhead121396]

Great video! Also I love the doggo

[@IlseBelievesInPink]

I'm about to try the autolysis method, but if I fail, I'll give your method a try, looks good. I was too distracted by your adorable dog at the end. 🐕🐶💓 At 6:54 he or she is already tasting those delicious noodles. XD

[@AnugerahFirdauzi]

THE DOG!!!! so cute

[@woolfel]

I find the uyghur method of making pulled noodles easier and you get 1 really long noodle. I also find tearing the the dough before kneading makes a big difference in how well it pulls. When I don't tear the dough in the mixing stage, the dough breaks more when I pull. my local market doesn't have double zero flour, but king's arthur AP flour works fine.

[@LittleLulubee]

Delicious food and cute doggy 🐶💕

[@Danzarr]

hmm, do you think you can freeze the pre pulled dough noodles to have it at the ready instead of having to pre plan making them? or would that destroy the elasticity?

[@ChineseCookingDemystified]

We haven't tried this out ourselves or anything (so I'll heart for visibility and let others answer), but I'd be shocked if they could survive a freezing.

[@dragonstame]

would you guys make a video about Rousong one day? I'm really curious about how you're supposed to use/eat it!

[@matteoaroi651]

Tried this today, worked a charm! It's really easy yet effective. I wish there was a less messy way to keep the dough from drying up, the oil makes things a bit annoying - a really minor issue considered the end result!

[@matteoaroi651]

For anyone interested I actually found a way to avoid using oil, which is to let the the dough "fingers" rest in your fridge on a large plate/pan with a wet cloth over it; you'll find them well hydrated, but not oily!

[@aierce]

I think I will just get a hand cranked noodle machine...

[@aldrinthomas2175]

You guys had a dog? Why was it never in your previous videos!!? I vote it to be part of every video onwards.

[@levifowler7933]

In the mantou video he gets a bit to munch on

[@FractalZero]

Can anyone advise on how to cover the noodles without using plastic wrap? Trying to cut down on single-use plastic where possible. Thanks in advance!

[@ChineseCookingDemystified]

If you have really nicely sealed air tight container, you can dose it with oil and let it rest inside. Or put the noodles to rest in a zip lock bag, then reuse the bag (we reuse our ziplock all the time).

[@saadat_ic]

We just cover it with a big plate. Worked fine for decades.

[@FractalZero]

@@ChineseCookingDemystified Thanks! This is first time ever I might be able to make something from your videos and I don't want to let anything get in the way :p

[@tracy2919]

That puppy yawn in the outro 😊😊😊🤗🤗🤗

[@mrdwimary960]

Wow I want that truly

[@leonardiraniliu8901]

if no one's gonna talk about the cutie at 6:22, then i will :)

[@kretieg2943]

The German one or the Chinese one?

[@jonahs92]

@@kretieg2943 Bruh

[@IlseBelievesInPink]

The homo sapiens sapiens or the canis familiaris?

[@jonahs92]

@@IlseBelievesInPink Homo* sapiens sapiens Canis* familiaris

[@Pridetoons]

Thank You for making this video!

[@saadat_ic]

I do long noodles. It is an uigur style.

[@typeviic1]

looks delicious.

[@shadowsnake94]

you should make a "lang yao" shirt I would buy it

[@typeviic1]

Yes! A picture of a wok, then "Lag yao" in English and Chinese

[@mooshiros7053]

I love the dog lol

[@swintsdeco6109]

That's how my boyfriend got me, he showed off his really long noodle and I was impressed

[@donjohnson1335]

Was waiting for this one

[@madiw2097]

this looks freakin awesome

[@rockerdrake]

Superb!

[@souvennir9751]

Ah the dog is so cute!

[@mathewortega6529]

Excellent a slightly easier method

[@nobletravistn]

Can you freeze these noodles? If so do you add extra oil or cornstarch or flour for the storage process, to make sure they don’t stick together?

[@Anesthesia069]

Reminds me of laghman. I assume the doubanjiang is an import from Sichuan and not a different kind?

[@ChineseCookingDemystified]

It *is* laghman :) And yeah, it's Sichuan doubanjiang. There's a Sichuan influence on Han Xinjiang cuisine.

[@Anesthesia069]

@@ChineseCookingDemystified excellent, I have all the ingredients I need!

[@elliottbronstein1214]

Could you use a food processor to kneed the dough before resting it?

[@mikew9568]

Elliott Bronstein i am making them today. i used a food processor to bring the dough together like pizza dough and then gave it a quick kneed until elastic. so far so good.

[@ILoveLLawlietxD]

I was wondering whether it's possible to freeze? And if yes, how would the cooking process be, or does it need to be thawed first, questions questions

[@NeoMartel]

Recipe work's great with Basia 00 Pizza flour. Thank's guys :D

[@nanakrisdoggie7375]

Wow... I will definitely try out! May I know isthat a carbon steel or iron wok u used in this video? How much flour do u use in this recipe?

[@ChineseCookingDemystified]

It's a carbon steel. And the flour is 200g, sorry about that.

[@keithengle592]

200gm.

[@tunafishmaki]

are there any lesser known rice/rice noodle dishes you know of that you can do a video on?

[@ChineseCookingDemystified]

We've been wanting to tackle some rice noodle dishes, but first... we need to teach how to make rice noodles. Because there's so many different varieties and often the wrong rice noodle can end up ruining a dish :/

[@randomdogdog]

@@ChineseCookingDemystified I feel this comment in Australia. Rice vermicelli and bean thread noodles both get translated to "vermicelli."

[@basvermeer4209]

Is it also possible to do this if you don't have a wok pan?

[@ChineseCookingDemystified]

Yes, you can stir fry it in a pan, use a pair of chopstick/fork to help mixing the noodles~ Oh, and don't over crow the pan otherwise it'll be messy.

[@Cooktales]

informative video thanks👍🔔

[@Maroonhornbill]

Excellent channel, thanks for so much for posting these, been using some recipes. By the way, do you know the Chinese characters for "long yow", the technique you use for starting up the wok? Thanks!

[@brendaeq236]

Can you please include the noodle sauce recipe? Thanks

[@nengle9130]

Do Honey walnut shrimp next!

[@cubitme]

so this basically is pulling against the direction of kneading?

[@Salted_Fysh]

Hey, So I've been trying to go these a couple of times now and the end result is mostly fine. But I do have a question about the making the abacus-string technique. In the video, the reddit post and the narration it seems like your dough is continually getting longer as you are kneading it. In my own experience though, the exact opposite is happening. As I am kneading the dough and folding more and more often, the dough starts shrinking to a really thick, rectangular like shape that I then have to forcefully punch down and attempt to stretch a bit before resuming the kneading. I can see from the cuts, that the process of the dough getting longer is mostly cut out in edit so I have no way of referencing what Steph is doing to keep the dough long and lengthening. Is there something I'm doing wrong here/a step I'm missing that would explain what's going on? Or a tip on how I can get the dough up to an easily workable length again? In the end, I am still able to pull my chenmian to a satisfactory length, but I assume that once I source the ingredients and start experimenting with Lamian, this might come back to haunt me. Due to availability, I am using a finely milled pastry flour with 9.8% protein though I've had the same problem with an AP flour I used before that (assumingly with a higher protein content). I am doing an autolyse before working the dough.

[@AndrewHaudrew]

I had the same problem and had to abacus string the dough twice each time before folding in half as well as stretching it by hand to get *some* length. I used 00 flour with no autolyse. The noodles came out fine in the end but it was a bit stressy while i was making it! Would love to know what the solution is!

[@queenofdramatech]

If anyone has made this. Does it make approx 100 grams of noodles or .22 lbs of noddles?

[@F2p7YshCn9]

Could you technically not slice the noodles and pull the dough like lanzhou if you wanted to practice the technique but couldn't get the alkaline or don't want to waste it?

[@larrysheetmetal]

Question, GUTTER OIL ? TRUE OR GOSSIP?

[@levifowler7933]

Chris & Steph, Have you used 枧水 (usually sold as kansui in the West)? I'm curious what role you have found it to fill

[@ChineseCookingDemystified]

These sorts of pulled noodles aren't alkaline :) Unfortunately if you simply add 枧水 to a pulled noodle - even if you gave it a long rest - it will break before getting thin. You need a special alkaline salt called 蓬灰 in order to make a pullable alkaline noodle. In our previous video, we go through the headache of making our own Penghui if you're curious haha

[@MVDrudge]

My wife is a Beijinger. She wants to know if you can make a Roulong video. I tried to make it last time but it was an epic fail.

[@cchoi108]

Have you seen the serious eats video where he uses nutritional yeast to make the dough extensible.

[@ChineseCookingDemystified]

Yeah, interesting approach but unfortunately Tim said it wasn't extensible with the addition of nutritional yeast *plus* alkaline, so kind of a moot point unfortunately :/ A long rest like we did here can sort the job just as easy with a non-alkaline dough

[@olafpayne]

What oil did you use here? Hope I'm not opening a massive discussion

[@Pridetoons]

This reminds me of Laghman Noodles.

[@ChineseCookingDemystified]

They are actually (theoretically at least!) Laghman noodles! Not sure if Uighur cooking uses a slightly different technique, but it should be roughly the same idea

[@brandon3872]

@@ChineseCookingDemystified Have you ever tried them in Xinjiang?

[@ChineseCookingDemystified]

@@brandon3872 Yep, though it's been ages since I've been to Xinjiang. In Shenzhen we had a very good Uighur restaurant though, and they did a good job with them.

[@xiaonile]

Question regarding the ratios, it's mentioned to add 2g of salt to the water or about 1/2tsp but in my kitchen 1/2tsp of salt is 5g. Should I lean towards weight or volume?

[@bcan5512]

Weight. Different salt brands have different sizes grains. It's not terribly uncommon to see a recipe specifying which brand of salt they're using for measurement