Making Chinese Noodles
Cooking the Noodles.
1. Boil a pot of water and put a bowl of cold water by the side.
2. Put each portion of noodle into boiling water for 3mins.
3. Dish out and rinse thoroughly with cool water to prevent strands from
sticking together. Put back into the boiling water to reheat for another
4. Toss noodle with a tsp of onion oil and light soy sauce in a
5. Add a few drops of rice vinegar .
6 Serve with slice pieces of meat and minced meat.
* If you are making Kam Pua or Sarawak Foochow noodles, then skip step 3-5
but instead toss noodles with lard and light soy sauce..
2 cup plain flour
4 tablespoon of tapicoa flour or corn starch
1/2 cup water
1 tsp salt
A stiff dough is prepared from flour and water. Cover with a cloth or
plastic and allow it to rest for 20 minutes. The resting time allows the
flour to absorb water uniformly and make the dough more pliable and easier to
Flatten the dough with a rolling pin and make a sheet 1mm thick. Dust with
tapioca starch /flour to prevent noodles sticking together. Roll the sheet into
a log and cut slice of the width desired for the noodles. A pasta machine can be
used to roll and cut the dough evenly.
/ Kwang Tung Mein (more tasty and chewy)
4 cups plain flour
4 tablespoon of tapioca starch or corn starch (flour)
1 cup water
1 of bicarbonate of soda or alkaline water (kansui )- optional
Few drops of rice vinegar (after cooked)
Beat eggs until light and add in all ingredients. Mix well and knead
to make a very stiff dough. Cover with a cloth or plastic and allow it to
rest for 20 minutes. The resting time allows the flour to absorb water
uniformly and make the dough more pliable and easier to handle.
Roll out on floured board until very thin about 1mm . Dust top with tapioca
flour and roll up like jelly roll. Cut in desired widths. Dust with tapioca
flour to prevent sticking as necessary. A pasta machine can be used to roll
and cut the dough evenly or rolled up jelly-roll fashion and sliced through with
a knife at the desired width.
Basic Lamain Noodles
2 cups flour
1 cup water
2g ( pinch) of Kansui * (to be added to the water optional)
*Kansui or alkaline water weakens the flour proteins. Improves moisture
retention by hydrating the starches and produce a more pliable dough that
facilitates pulling the noodles but it also gives a harder
A stiff dough is prepared from flour and water. Knead the dough thoroughly,
cover with a cloth, and allow it to rest for 60 minutes to relax the
gluten and allows the flour to absorb water uniformly and make the dough more
pliable and easier to handle. The dough is placed on a countertop with plenty of
flour and stretched until it looks like a long thick rope. The rope is folded in
half, twisted and stretched back to its original length approximately ten times
This process is repeated until noodles are of the appropriate thickness
Pan Mein made easy
(Flat wheat noodles)
600 g plain wheat flour
4 tbsp corn flour
2 tbsp corn oil
4 tbsp water
salt and pepper to taste
1. Put dough ingredients in large mixer bowl with egg in the centre.
2. Beat on medium speed till smooth, about 3 minutes. Keep aside to
rest for 20minutes.
3. Turn dough onto lightly floured surface; knead until smooth and
elastic, 10 minutes. Cover with damp cloth and let stand for 1 hour.
4. Divide the dough into 10 portions.
5. Use a noodle maker or a rolling pin to roll each portion into
thin sheets of about 0.5 mm. ou can also roll up the noodles sheets like a
swiss-roll and use a knife or a pair of scissors to cut into strands.
6. Put each portion of noodle into boiling water for 3mins. Dish out
and rinse thoroughly with cool water to prevent strands from sticking together.
Put back into the boiling water to reheat for another 30 seconds
7.. Toss noodle with a tsp of onion oil in a serving bowl.
Green or Orange colour Noodles
Green or Orange noodles are made by adding some spinach or radish.
The spinach or radish are first blended or pounded into a paste and added to the
Green spinach noodles are slightly sweeter than the ordinary basic noodles.
Notes. Chinese Noodles discussion.
The Chinese were making noodles as early as 300 BC using several techniques. One
of them is to dip a chopstick into a batter of flour and water. The batter has
to be thick enough to adhere to the chopstick, but light enough to come off when
the chopstick is flicked unto a pot of boiling water. The noodles formed by this
technique are not uniform in size or shape.
The Chinese also make hand-pulled noodles (la mian) using a flexible dough
that can be stretched easily. This is done by increasing the amount of water in
the dough (approximately 1 cup of water for every 2 cups of flour). Cover the
dough with plastic and allow it to rest at room temperature for at least 60
minutes to relax the gluten. The dough is placed on a countertop covered with
plenty of flour and stretched until it looks like a long, thick rope. The rope
of dough is folded in half, twisted, and stretched back to its original length
approximately ten times. The twisting is done by holding one end of the rope in
each hand while the center hangs down under the force of gravity and flinging
one side against the other in a circular motion. The rope is twisted first to
the right, stretched, floured by rolling on the countertop, and then twisted to
the left, stretched, and floured again. This process creates a structure of soft
dough fibers surrounded by dry flour that is necessary for being able to pull
the noodles. Next, the noodles are made by pulling the dough, resting it briefly
on the floured countertop, grabbing the two ends with the left hand, while
holding the middle with the right hand. This process is repeated until the
noodles are of the appropriate thickness. Each time, the number of noodles
The dough recipe consisting of pastry flour, all-purpose flour, baking soda
and water. Pastry flour has 10-11.5% protein whereas all-purpose flour has
11-13% protein. A mixture of these two flours is lower in protein (gluten) than
all-purpose flour and will make a dough that is easier to stretch. In addition,
the baking soda (sodium bicarbonate, NaHCO3) increases the alkalinity of the
dough. The alkalinity weakens the flour proteins, improves moisture retention by
hydrating the starches, and produces a more pliable dough that facilitates
pulling the noodles.
Traditional Chinese noodle recipes used "Kansui" or alkaline water from
wells in the preparation of the dough. Modern formulations use kansui powder,
containing sodium and potassium carbonates, dissolved in water.
¾ tsp kansui powder (about 2.5g) mixed with
water to the dough mixture. This will create a slightly chewy harder
noodle rather than the conventional soft noodle.
5 grams kansui powder dissolved in a small amount of water would
to make 500 grams (1 lb) of a final dough mixture.
Ratio- 1½ tsp to 4 cups (480g) of
See also Related links - How to
make Lao Shu Fen (chinese short rice noodles)
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