Introduction
Chinese Hand-Pulled Noodles, also known as Lamian (拉面), is a traditional Chinese dish made by hand-pulling dough into long, thin strands. These noodles are soft, chewy, and have a unique texture that sets them apart from regular noodles. Lamian is especially popular in Lanzhou, China, and is commonly found at street food stalls. The technique of hand-pulling noodles involves stretching the dough, which helps develop gluten, giving the noodles their perfect chewy texture.
If you’re in the mood for authentic homemade noodles with a fresh, unique taste, this recipe is perfect for you!
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Chinese Hand-Pulled Noodles (Lamian) – Authentic Recipe
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 cups (250g) all-purpose flour
½ tsp salt
¾ cup (180ml) warm water
1 tbsp vegetable oil
Directions
- Make the Dough
In a large bowl, mix flour and salt.
Slowly add warm water while mixing until a rough dough forms.
Knead the dough for 10-12 minutes until it’s smooth and elastic.
Lightly oil the dough and cover it, then let it rest for 2 hours (this step is essential for gluten development). - Hand-Pulling the Noodles
Divide the rested dough into 4-5 equal pieces.
Roll each piece into a long cylinder (approximately 10 cm long).
Start stretching the dough by pulling it with both hands, gradually elongating it.
Slap the dough gently on the surface while pulling to help develop the texture.
Continue pulling the dough until you achieve uniformly thin strands. This may take a few tries, but be patient.
Once the noodles are stretched, you can cut them into desired lengths. - Boiling the Noodles
Bring a large pot of water to a boil.
Add the noodles to the boiling water and cook for 2-3 minutes until they are soft and chewy.
Strain the noodles and rinse them with cold water to prevent them from sticking together. - Make the Sauce/Topping
In a pan, heat sesame oil and fry the chopped garlic until fragrant.
Add soy sauce, dark soy sauce, vinegar, sugar, and chili flakes, and mix well.
Stir in the stir-fried veggies and cooked chicken or paneer (if using) and toss them together.
Notes
- Don’t skip the resting time for the dough – it’s crucial for the gluten to develop and make the noodles easier to stretch.
