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Bowl of hand pulled noodles tossed with chili oil and scallion

Hand-Pulled Noodles (扯面): Chewy Oil-Splashed Noodles

Lin
Chewy hand-pulled noodles from flour, water, and salt, stretched after a long rest and tossed with soy, black vinegar, and sizzling chili oil.
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Prep Time 40 minutes
Cook Time 10 minutes
Resting Time 1 hour 30 minutes
Total Time 50 minutes
Course Main Course, Noodles
Cuisine Chinese
Servings 2 servings
Calories 480 kcal

Equipment

  • Large Mixing Bowl
  • Rolling Pin
  • Large Pot
  • Pastry Brush

Ingredients
  

For the Noodles

  • 200 g high-gluten bread flour about 1 1/2 cups plus 2 tbsp
  • 90 ml water
  • 0.25 tsp fine salt, for the dough plus 1 tsp for the boiling water
  • 1 to 2 tsp neutral oil, for the strips
  • 0.5 cup all-purpose flour, for dusting

For the Dressing

  • 2 tbsp light soy sauce
  • 1 tbsp black vinegar (Chinkiang)
  • 2 tbsp chili flakes
  • 1 scallion, finely chopped
  • 3 to 4 tbsp neutral oil, heated until just smoking
  • 1 clove garlic, minced (optional)

Instructions
 

  • Mix 200 g high-gluten flour with 90 ml water and 1/4 tsp salt into a firm, stiff dough.
    Mixing flour water and salt into a firm dough
  • Knead into a ball and rest at least 15 minutes.
    Kneading the dough into a ball for its first rest
  • Knead again and rest 15 minutes more.
    Kneading the dough a second time and resting it
  • Knead a third time and rest 15 minutes more.
    Third knead and rest of the smooth elastic dough
  • Sprinkle the dough and surface with dry flour.
    Dusting the dough and work surface with flour
  • Roll the dough into a sheet about 1/4 in (6 mm) thick.
    Rolling the dough into a thin sheet
  • Cut the sheet into wide strips about 1 in (2.5 cm) across.
    Cutting the dough sheet into wide strips
  • Oil the strips, cover, and rest 1 hour at room temperature, or overnight in the fridge.
    Brushing the cut strips with oil and covering them to rest
  • Boil salted water, stretch each strip gently into a long noodle, drop it in, and cook 2 to 3 minutes until done. Drain.
    Stretching an oiled strip and dropping noodles into boiling water
  • Toss with soy and black vinegar, pile chili flakes and scallion on top, pour over oil heated until just smoking, toss, and eat immediately.
    Pouring hot oil over chili flakes and scallion on the noodles

Notes

Tips: Keep the dough firm and honor every rest, especially the final hour in oil. Boil salted water and cook until the noodles float and lose their raw center. Heat the oil until just smoking before pouring it over the chili.
Food Safety: Refrigerate cooked noodles up to 1 day and reheat thoroughly. Do not leave cooked noodles at room temperature longer than 2 hours. Freeze raw oiled strips up to 2 months.
Allergen Notice: Contains gluten and soy (light soy sauce).
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Keyword che mian, hand pulled noodles, homemade noodles, oil splashed noodles, 扯面