@Bryskie7 I have used 3 cups of pastry flour n 1/2 cup of enriched flour sesame seed oil n water I don't know if I have the best recipe I know of quite a few but I like this one
kansui and lye water makes the noodle stretch. it's the secret ingredient, am i rite? p.s. commercial chinese noodles sometimes add benzoic acid just to make em last--a fact i learned from a noodle-tv-diiner seller.
Awesome! I've been searching for a authentic recipe for a few years. I lived in Shanghai for 5 years and used to go to these hole in the wall restaurants and was always amused.
a authentic recipe?, 1 3/4th cup cake flour, 1/4 cup all all-purpose flour, And 1 to 2g's of kansui, desolved into 1cup of warm water mix until a dought is formed let sit for 20 mins then need until stretchy. In the place of kansui if you cant find it you can usely find "lye water" at most asian marts though its not as good as kansui.
Then cover the dough with plastic for at least 60 minutes. Then there's the special way you need to pull it to make the noodles. They cut a few steps from the start of this video.
they made them sooo thin i could never make mine that thin -_-
pinkezdaangel08 1 year ago
@pinkezdaangel08 can i know ur ingredients?
Bryskie7 1 year ago
@Bryskie7 I have used 3 cups of pastry flour n 1/2 cup of enriched flour sesame seed oil n water I don't know if I have the best recipe I know of quite a few but I like this one
pinkezdaangel08 1 year ago
pretty, girl on the right. she good cook too
you2306 2 years ago
interesting but there should be a noodle soup recipe. i mean, if we make this noodles, wot recipe can we use??
you2306 2 years ago
kansui and lye water makes the noodle stretch. it's the secret ingredient, am i rite? p.s. commercial chinese noodles sometimes add benzoic acid just to make em last--a fact i learned from a noodle-tv-diiner seller.
shinrei87 2 years ago
@shinrei87 you probably mean sodium benzoate, a widely used preservative.
filliamfuffman 2 years ago
Could someone pls give de rice noodles recipe ??
7lotre 2 years ago
速溶蓬灰 is th secret ingredient to make the noodle stretch, it wont stretch without it.
MkyHnly 3 years ago
that's it! 2 cups flour to 1 cup water. no oil, no salt?? too easy!?!
casagrandecats 3 years ago
i'll try if it is really easy! amazing technique
rlf4403tube 3 years ago
coo :)
LuckyAznDucky 3 years ago
Awesome! I've been searching for a authentic recipe for a few years. I lived in Shanghai for 5 years and used to go to these hole in the wall restaurants and was always amused.
shockr 4 years ago
a authentic recipe?, 1 3/4th cup cake flour, 1/4 cup all all-purpose flour, And 1 to 2g's of kansui, desolved into 1cup of warm water mix until a dought is formed let sit for 20 mins then need until stretchy. In the place of kansui if you cant find it you can usely find "lye water" at most asian marts though its not as good as kansui.
Lokivoid 3 years ago
nice work,could somebody please kindly tell me the dough recipe?
bezerka 4 years ago
So far as I know it's 2 cups wheat flour and 1 cup water. Or you can use 1 cup of eggs and water instead of just water.
Tomx569 4 years ago
Then cover the dough with plastic for at least 60 minutes. Then there's the special way you need to pull it to make the noodles. They cut a few steps from the start of this video.
Tomx569 4 years ago
Looking for a complete recipe or instruction
for pulled noodles. I've failed miserably so
far. Thanks
Jim Teague
Sarasota, fl.
1915bubbacurly 4 years ago
nice one girls,how did it taste ?
anaaaaal 4 years ago
They make it look so easy. I am sure I would tear them all before I had a dozen noodles :)
Jakemmx 4 years ago
Good times :)
F00dTube 4 years ago