How to Pull Off Thin Hand-Pulled Lamian Noodles | Serious Eats

[@emmereffing]

I like Tim. Put him in more videos.

[@M4TT-G]

+1 to this

[@RubenAledo]

+1

[@genghizkhan9021]

Wildly and awkwardly hand gestures disagreement

[@bongtloxlo3332]

someone know tim instagram or social media ?

[@MINUSKAIRA]

@@bongtloxlo3332 instagram.com/tomthechon/

[@lpbug]

This video is a game changer in my quest to finally make this noodle. I've been trying recipes found on KZbin with little success over 10+ attempts, making small optimizations along the way. Will try this and report back tomorrow! Edit: tried this today, thankfully nutritional yeast is still on the shelves as people are mostly buying out active dry yeast. Amazing result. The dough didn't seem too different at first but after using the technique Tim showed to work it for ~15 minutes, the dough took on an entirely texture I have never experienced before in previous attempts. It is extremely sticky if left for any duration longer than a couple seconds on a surface (I also forgot to add oil, which may be a factor) and it held its shape extremely well. I was actually able to pull noodles of significant length (~2 feet) with this. I have tried pretty much every other recipe on KZbin and had results nowhere near as close as this. At this point I can actually start practicing the pulling technique instead of banging my head against the wall on getting the dough right. Huge game changer. I was initially a little concerned about how the nutritional yeast would change the flavor of the noodle since it's got quite a distinct smell but honestly couldn't tell and it really did add umami/depth to the end result. I have a long way to go in developing technique but couldn't start without this video. Many, many thanks! For reference, I was able to find and used: - Red Star Savory Nutritional Yeast Flakes in the 5 Oz shaker - King Arthur bread flour

[@telaferrum]

I hope to hear back. If this works, I'd love to eat a homemade la mein. Then I'll just need to clear some counter space and for there not to be a pandemic so that ingredients are in stock.

[@lpbug]

@@telaferrum I updated my original comment - tl;dr got incredible results, was actually able to pull noodles and eat them rather than throwing my dough away 😂

[@pasta_o_plomo]

thanks for your review! I have also tried couple YT recipes for pulled noodles and it was a disaster! Definately will try this one!

[@sherlymeliani8897]

Mine always tear if i don't pull it slowly :(. Is this mean my nutritional yeast expired??

[@bl6973]

Ritchie Thai *la mian

[@GuymelefSang]

This is by far the most comprehensive explanation of hand pulled noodles and the mechanics therein I've seen. Great video.

[@ynnosredd3190]

kuddos for telling your viewers that the one ingredient responsible for the dough to become extremely stretchy is the peng hui. a lot of hand pulled noodles videos out there doesn't tell a thing about it.

[@helenhelenyu]

Can you just have Tim Chin in MORE VIDEOS?! He’s so informative and articulate. Love him America’s Test Kitchen and here!

[@skylernova489]

Ingredients 425g (15 ounces; 3 cups) bread flour, plus more for dusting 28g (1 ounce; 1/2 cup) nutritional yeast (see note) 4g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight 285g (10 ounces; 1 cup plus 3 tablespoons) cool water 1 tablespoon (15ml) vegetable oil

[@RFLarchitects]

Finally! Handpulled noodles recipe with no reservations. Thanks for sharing! 😊

[@GuyWhatley]

Tim is the best. He was awesome on ATK. I’m so glad he’s moved on to better things :)

[@mssuezee6178]

AGREE 100% so happy to find him again.🙋🙏

[@zhongqiuxie1384]

He gives a really clear explanation of how to do it in detail. I went to restaurants to eat this kind of favorite noodles when I lived on the mainland.

[@davidhalldurham]

What an excellent video!! Please have Tim back for more videos. I've tried making my own lamien a couple of times and it was very frustrating and harder than it looks. Thanks to this video, I learned some techniques to use next time. Thank you.

[@nekro5342]

Best content I've seen from Serious eats in a while. Good job Tim, really enjoyed the video. Made it look easy too

[@flagrantlyvivid7195]

The best explanation and technique demonstration on KZbin. THANK YOU!!

[@FrazierFinds]

I went Rock Climbing with Tim yesterday. He's not only good at getting dough to relax, he's also calming when belaying on a scary climbing route as well.

[@coronelsakura2841]

I went with Tim to a language school and he learned 5 languages in 30 minutes

[@luciatrefna]

I love how you explain why you are doing something and the science behind it. Thx for the video.

[@sheenachen]

Can't wait to try this out! Thanks to Tim for explaining this in a fun and understandable way. Also for being adorable.

[@JohnDoe-jp5py]

I can't believe this is the most recent (and only video) with Tim in it!! More tim videoooss pleeaseee

[@jordanfrancis1644]

I love the way he explains the proceess ,and at at a more observable pace than when watching the expert noodle pulling masters .

[@iindifferent]

This really does work. I tried 3 times without it, no stretch, not even after letting the dough rest for 18 hours. With "nooch" + kneading for 8 min + resting 1 hour = it was almost too stretchy lol. Time to practice pulling.

[@sabyx5]

Thank,you for clearly showing the stretching process. Finally This is the FIRST time I clearly understood how it’s done , after watching tons of other videos that showed it way too fast by pros . God bless!

[@48956l]

THANK YOU It's insane how there was not a good hand pulled noodle vid on ALL OF KZbin!

[@slowfuse]

its been the dark ages on this topic until very recently...

[@williamdouglas1612]

What a fabulous demonstration from very talented chef. Bravo Tim! Encore!

[@mynameisandong]

Mind blown!! Trying the nooch today!! 🙀 Thanks for the awesome breakdown

[@dianel.9703]

Hi Andong!

[@Aezandris]

We're eagerly waiting for the next lamian episode ;)

[@mysteretsym]

Does it work andong

[@FinoNick]

This video was super informative can't wait for yours also 👍

[@RubenAledo]

Look really easy now ^^

[@EffieM98]

Ugh yas he's adorable I saw him today on America's Test Kitchen! He's very talented, I wish he was around more!

[@waltertassi]

Congratulations on the detailed explanation and the necessary details. It's a real Master Class. Thanks a lot!

[@kuldipsapra3053]

Excellent. Simplicity to the core. He has managed to explain a complicated traditional method of making noodles to what laymen can be able to do. Well done. I’m definitely going to try.

[@ece421]

Thank you so much for this! I have been searching everywhere for penghui, but this recipe has ingredients I already have and use everyday at home! I can't wait to give it a try.

[@coronelsakura2841]

Tim, you should have your own channel, you are the best.

[@PeaceLoveAndRico]

i am in love with Tim... WOW, I am smitten! is it the fact that he simplified these noodles that made me cry for years? maybe. Can you make more Tim happen?

[@DrZzen]

Very impressed by the simple yet logical explanations. Will follow.

[@balin71]

Best tuition on how to pull noodles - thanks

[@epicpajama]

This video is so helpful. I lived in china for 5 year and loved eating at the local la mian noodle shop. After some time i started asking them if they would teach me how to make the noodles. After about a week of asking and finally offering them 300rmb they let me in the back and showed me how to make the noodles. I got the technique down no problem, But sadly they absolutely refuses to tell me what it was that they put in the dough to make it stretch and hold its shape. They said that they would tell me what it was if i became a Muslim... I like noodles but not that much. So i got them to give me some of the liquid in a small container and i took it home as i had a chemical testing kit at home (Yes, i did this.) but was still not able to identify what it was. I am very happy to finally find a video that shows how to make the noodle dough, Thank you.

[@falyre]

Okay that dude that refused to give you that secret is just rude??? Like ,you can't make someone religious in exchange of a cooking "secret" that's not even a secret ,but yeah ,you found the secret after all! x)

[@Unacuncunaamarilla353]

This is a great video, Tim is super nice and knowledgable, please put him in more videos!!!

[@neeper27]

Thank you! Informative. Not too much science, but just enough to understand the process. A genuine guy

[@KaustavMajumder]

Dude has his science game on point! 👌

[@nawty26]

AWESOME VIDEO!!! Thoroughly enjoyed watching this. Explained simply and totally understandable. An excellent host. THANK YOU!!!!!

[@Hoakaloa]

Aigu, just when Tim reveals the secret (dough relaxer -- nutritional yeast) there is no flour to be found in the stores here on Maui. Oh well, may have to buy a 25lb bag of flour from Costco. Mahalo, Tim! Now, have to reconfigure the kitchen to have counter space the width of my arm-span. Malama pono.

[@megahamartolos6638]

Eh brah, no use writing Hawaiian to Chef Chin. His accent isn't Kamaʻāina. He seems to have excluded place of birth from his biography, and that usually means FOB/JOJ and ashamed of it. He shouldn't be; none of us chose where we were born. Maui no ka oi. My father and his mother were born on Maui.

[@pendiemz]

Tim has a sass. Tim is cool. We want more Tim.

[@gennyt.1306]

I am HOOKED on your videos! I love how you explain the science behind the foods and dishes you’re making. Thank you so much! I’m seriously going to be watching your videos all night! Thank you!!!

[@cheekoandtheman]

i found running the dough brutally through the pasta machine flatterer and letting the dough fall as it may , then rolling the dough out became really easy, but hey , I am super new to this , yet it was the only time the dough went my way easily tonight after making initial mistakes with kneading the dough like it was bread . I am super grateful for this excellent tutorial !

[@jsparakov]

Suddenly Tim previously from ATK shows up on my feed. What a wonderful day.

[@MrNoipe]

Fun fact, ramen and lamian actually are the same characters in japanese/chinese. however, ramen isn't usually pulled anymore.

[@kimchiburger7844]

You can't pull ramen as its hydration is very low. It needs gluten formation rather than relaxing it. They are essentially the same, you're right as ramen came from lamian

[@urthsfount5611]

But actually in Japan pretty much everyone write ramen in katakana instead of kanji, or use its alternative name 中華そば (Chinese soba)

[@benliu9956]

Urthsfount ラーメンor拉麺. Because ramen is actually a borrowed word from Chinese, that's the reason they use katakana. Same for representing English words in Japanese by katakana

[@fabioconsonni3232]

as far as I know, Raamen are made with KANSUI (aka lye water), a strong alkali (PH 11,5) made from potassium and sodium carbonate. The solution is put into the dough to give that springy texture.

[@user-uu5bn8jg7i]

because it comes from China

[@shyamdevadas6099]

Awesome video! I spent a couple years in China and lamian was one of my sentimental favorites. Every attempt to learn to make it has really left me discouraged. I'm so glad I ran across your video. Tim is awesome!

[@etherdog]

Terrific instructional vid! I particularly like that Tim reviewed what could go wrong, why, and how to fix it. That is useful information.

[@jacquelinewu3277]

What a fun noodle making process to watch but hmmm...Tim this is HARD! You made it look easy!!😂

[@senatorjuke]

Best vid on this subject yet

[@teamkeller]

AWESOME VIDEO!! We are making pulled noodles soup for the first time ever right now with our daughter whom we adopted from China to celebrate the beginning of Chinese New Year. This has been incredibly helpful. Thank you for sharing your knowledge!

[@ritvijpatankar731]

Wow. I love the way he nerd me through the noodles...... U r awesome!!! I think I finally found a way for some amazing handpull homemade noodles!!! Thanks again!!!

[@sunitasubramoniam7916]

Tim is so cute! And this is SUCH an informative video!

[@derekchandruang]

This guy is awesome. More from him pls

[@herzerskerzer]

This is one of the best explanations ever. Thanks man!

[@Mchand007]

Best and clearly explained video on hand pulled noodles.

[@HowToMakeDinner]

I cannot express how excited I am about this! I never thought this was something I would attempt but now? And that special ingredient? I’m already a huge nooch lover and this is all just so wonderful. Also, Tim you are lovely on camera. Wish me luck!

[@drumprince91]

Good luck!

[@joshthompson5267]

How'd it go?

[@HowToMakeDinner]

Josh Thompson I wish I could share a photo in here! It was... not terrible, but he certainly makes it look easier than it is! I definitely need practice!

[@TheRint9495]

I really love hand pulled noodles. In Jakarta I ate it at a restaurant. It served as seafood tomyum soup with this noodles. God I'm craving it now! 😢

[@lucascardoso2943]

Really nice! I was able to do it! For the flour, I used a Semola (Italian) flour with 10% of protein (for 100g), and to Knead the dough, I used both techniques, rolling and expanding to the sides using the fists and this is it (30 Minutes total). Thanks!!!

[@wujomao]

I think your dough will be better if you use 12% protein or higher. In the US, usually All Purpose flour contains 10% protein but not ideal for this excercise. Glad that you made it though.

[@JLStreetDoc]

Great video. Very clear and explained the why. Nice job!

[@ramherrump]

Tim is gonna be a star, what a great video!

[@drricky]

Excellent explanation and videography. Well done, do more videos with this guy.

[@makhoe1]

Best lamian noodle video by far

[@katharinavonzitzewitz826]

This is the most amazing tutorial video I've seen on making Chinese noodles /this technic ..Bravo !!!👍👍👍

[@PepinoMichoacan]

Great scientific analysis! I was looking for that for months. Excellent host as well, thank you.

[@carolrosado8292]

Thanks,Tim,You make it look super easy.

[@Metalwolf765]

Dude... this is the cooking science and practical application combo I didn’t know I needed. This is awesome!

[@7u231]

The BEST tutorial video. Enjoyed the chem part too! Thanks a lot!

[@fredfrond6148]

Nice science based explanation of how to make a delicious 😋 recipe 🤤

[@exoarn]

Wow, this is great. The dough science is fascinating as well, definitely not too much! Will try this recipe as soon as flour is available again.

[@nikkitin325]

So this was an amazing tutorial... 1st try was not bad at all.. would try again and now its about learning to pull the noodles more efficiently... they say the experts have a 10 yr experience... wouldn't take that long am sure

[@VolkèreHaass]

The art of practicing. Great!

[@strand195]

Very very good explanation!

[@teapot4two610]

It is one of those recipes on my bucket list especially during the lockdown in 2020. I will rush out and try to get that *MAGIC ingredient! I will update on my progress everyone. Stay safe :) 425g (15 ounces; 3 cups) bread flour, plus more for dusting 28g (1 ounce; 1/2 cup) nutritional yeast (*contains Glutathione - Natural Dough Relaxer) - Love the Science! 4g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight 285g (10 ounces; 1 cup plus 3 tablespoons) cool water 1 tablespoon (15ml) vegetable oil

[@ibbybibby]

How did it go?

[@andrewhickey3001]

Wow, by far the best noodle pull instructional video I have found!! Great Job and I will be using this over and over. 1 question. Do you reuse the mass of leftover dough from each pull???

[@chefpizza4677]

Thanks for the recipe I have been looking for one for years. I’m glad you put it out there

[@jsen4852]

I'm gonna' make this weird and call you noodle Jesus. Because what you just did was the gluten equivalent of walking on water. I've been trying to figure out how to do this for 15 years, and was stuck at an impass: Option #1) Successfully make stretchy noodle dough with various poisons that somehow pass for food additives overseas. Or... Option #2) Buy a kitchen-aid, run it for hours on end and watch a beautiful piece of kitchen technology as it slowly dies a horrible feverish death. ...But then you showed up out of nowhere with the Nooch. Now I can make delicious noodles without poisoning my friends & family, OR killing something I love! Thank you Tim!

[@xxx3janmichael2xxx]

now I finally found the secret about being elastic in dough. Finally I can express my look like a professional presentation Lol

[@paulsim9172]

Great presentation and explanation. Thanks Tim!

[@matlit1859]

Excellent video. Gonna try this one day

[@techmastertipsandtricks1430]

Tim had a major in chemistry but ended up being a chef

[@conorhughes6018]

It shows

[@dude3675]

Wow..superb and outstanding. Thanks for the tutorial👍

[@zunayedmahmud2692]

মামা তুমি সেরা... It really works Thanks 😍😍

[@joeiswar]

Tim was on America’s Test Kitchen awhile ago. Now working with Serious Eats. Didn’t Kenji do the same?

[@gabrieltoledano5560]

Someone from here ended up on BonAppetit

[@soundgarden01]

@@gabrieltoledano5560 Sohla

[@itamarolmert3549]

Yup!

[@bl6973]

joeiswar Tim was part of the science editors in atk, so this is kind of fitting

[@donttouchthisatall]

No such thing as "too much science" :-) I'd argue that Cysteine is defo not bad for you, given that it's an amino acid.

[@lungsfullofwater]

I love his cauliflower gratin video on ATK, with Julia. I really wish we could see more of him.

[@JULOC05]

You are such a good instructor.

[@KindofCooking]

Thanks for posting this! Awesome in-depth video. Looking forward to making this.

[@aL3891_]

the dough relaxers.. man i knew there was something more going on :P i tried to make hand pull noodles with overkneadng but i never was able to get it right

[@Michael-se6om]

Cool thanks. Nice explanation of the sience behind pulled noodles. Enjoyed your video. Cheers, Michael

[@dtape]

Great video. Really interesting knowledge content, impressive demonstration and delightfully straight-forward. I want to watch more videos like this.

[@toshiyukisuzuki7610]

Tim is no longer with ATK? Wherever you choose to share your cooking knowledge, you will always shine.😊

[@spicychickennugget1814]

Wow its awesome video, its make me motivated to try it at home. Thanks for sharing.

[@oscartortajada5027]

Awesome job, you are a great teacher, I will give a try (or two)! Thanks a lot from Spain.

[@pinkponyofprey1965]

I'll save a link to this in my folder that works like a "kitchen bucket list". I have to try this! :D

[@imprimisxo]

Great video! Thank you for sharing. Any chance these can be vacuumed bagged and stored in fridge?

[@SpaghettiMarinarable]

Noot (nooch) to the rescue! I live for this stuff, and I make noodles at home. I never dreamed it would be the secret ingredient!!!

[@slowfuse]

been trying to do this for years, and you are right the other recipes online are trash

[@juanerivera114]

Finally a receipe that i can make in my house, awesome, thanks from Puerto Rico.

[@komal_sorab_vlogs]

Best explanation and demonstration 👍

[@Vagolyk]

I think this is the definitive video for hand pulled noodles.

[@beno5135]

Nice! Love the science bits too 🙂

[@MichaelRpdx]

That is an amazing video - and it has facts, like the bread relaxer - that you don't get elsewhere. Thank you so much.

[@eufrelugay]

Finally somone who nailed it!!!! 😭😭😭

[@astrolingus]

Awesome! You are the best💕