Simple Hand-Drawn Noodles

Last week I got it in my head that I wanted freshly made hand drawn Chinese noodles. I've made these noodles once before, but I couldn't track down the recipe that I used, so I kind of just went off memory... and they turned out great!

I thought I'd write down the recipe for posterity, and share it with you! While this recipe is time consuming, it's not particularly difficult, and the results are divine.

I first developed a flavor for these soft, chewy noodles when visiting my sister in Philly. There used to be a little hole-in-the-wall place in Chinatown called Nan Zhou (they've since moved to a larger, swankier locale, but the noodles are still cheap and delicious), and it is a must-go whenever we are in town. I love the Duck Soup with Shaved Noodles, or the Peanut Pork dish with hand-drawn noodles.

This recipe is a bit of a mash up between hand drawn and shaved noodles. It's technically not a shaved noodle, but the shape resembles it. You'll see.

I use a kitchenaid stand mixer with the paddle attachment to form and knead the dough and I couldn't recommend this method more!


Noodle Ingredients:

- 2 cups fine cake flour
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups lukewarm water

1. Pour water into the bowl of the stand mixer. Alternate adding each kind of flour, salt, and baking soda until a shaggy dough forms.

2. Turn mixer to middle setting and let the mixer knead for about 15 minutes. The dough should feel like clay and not spring back to the touch. Add more flour if the dough is sticky at all.

3. Wrap in plastic wrap, and rest for at least an hour.

4. Put back into the stand mixer, and knead again for 15 minutes.

5. While you wait, boil about a quart of water, with plenty of salt.

6. When the dough has been kneading for about 15 minutes, prepare your workstation next to your pot of boiling water with a cutting board, a rolling pin, a pizza cutter or knife, and a dusting of flour. Remove dough from mixer and set to the side of your work station.

7. Pull a tennis ball size piece of dough and roll to about 1/8 inch thick. See this video. Roll into a long and skinny shape, flipping your dough often so it doesn't stick.

8. Using your pizza cutter, slice the dough long ways into 1/2 strips. See this video. Pull up one noodle at a time and stretch and "tap" the noodle down on the cutting board. If you kneaded the dough long enough, there should be nice long chains of gluten developed, making the dough stretchy. Even so, be gentle so that you don't break your noodles short. Long noodles are more fun!

9. Drop your noodles into the boiling water and boil for about 2 minutes. See this video.

10. Pull the noodles from the water with a slotted spoon (do not strain), and place in a bowl with sesame oil. Reuse the water until you've made all your noodles. This recipe makes about 10-12 servings of noodles, and the noodles store well in a ziploc bag with oil until you're ready to eat them.



- 1 lb ground pork (mild italian sausage works great in a pinch)
- 1 head of garlic (lots of garlic! not a clove... a whole bulb!), roughly chopped
- 1/2 teaspoon ground ginger
- 1 teaspoon garlic salt
- red pepper flakes to taste
- 1 Tablespoon sesame oil
- 2 Tablespoons soy sauce
- 1-2 cups broccoli
- 1-2 cups of Hand Drawn Noodles

1. In a frying pan, brown ground pork.

2. Once browned, add all other ingredients, combine, and cook on high covered for about 2 minutes, and then uncovered for about 5 minutes, or until noodles are crispy, and the broccoli is tender.

3. Serve immediately and ENJOY!!

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