How to Make Handmade Chinese Noodles?

Today we are going to make delicious handmade noodles! The noodles are going to have this perfect bouncy Q texture. Let’s get started.

Note: the ratio of water to flour is 1 to 3. It will be slightly different depending on the humidity level.

Scallion oil sauce makes enough for 10 servings; make ahead and keep in the fridge.

Handmade Chinese Noodles Recipe

Prep Time: 45 minutes
Rest Time: 2 hours and 30 minutes
Cook Time: 20 minutes

Serves 2 to 4

For the Noodles
1 1/2 cups all-purpose flour
1/2 cup water
Scant 1/2 teaspoon salt
A pinch of baking soda
2 tablespoons flour, for dusting
1 tablespoon cornstarch, for dusting

For the Scallion Oil Sauce
2 tablespoons extra light olive oil, or other cooking oil with a high smoke point
3 scallions, 1 cut into 2-inch pieces, 2 minced
3 thin slices ginger
1 handful cilantro, cut into 2-inch pieces
1/2 cup soy sauce
2 tablespoons sugar

Prepare the Dough

Add the flour to a large mixing bowl.

In another small bowl, combine the water, salt, and baking soda and mix well. Pour into the flour and mix with chopsticks until it starts to form coarse, shaggy pieces. Then, knead with your hand until it comes together into a smooth ball of dough, about 3 minutes. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

After 30 minutes, the dough should be softer, but still pretty tough. Knead for 3 more minutes. Wrap in plastic wrap and let rest for 2 hours. In the meantime, make the sauce.

Make the Sauce

Heat a wok over high heat until smoking hot. Turn to low heat and add the extra light olive oil. Then add in the scallion pieces, ginger, and cilantro, and cook, stirring, until they are lightly brown, about 6 minutes. Remove the aromatics and discard, leaving the infused oil in the wok. Add the soy sauce and sugar, bring to a boil, and cook for about 1 minute. Turn off the heat. Lastly, add the minced scallions (save a handful for garnish).

Now, continue making the noodles.

Make the Noodles

Place the rested ball of dough on a flat working surface lightly dusted with flour. Use your hands to flatten the dough into a disk. Then, use a rolling pin to roll the dough to 1/6 inch thick, and 18 inches in diameter. (You can also make it thicker if you plan to make thicker noodles.) If you’ve let the dough rest for enough time, it should be very easy to roll.

Dust both sides of the dough sheet with cornstarch to prevent sticking. Accordion-fold the dough sheet into 4 to 5 layers: an easy way is to hold it by the top edge and lift it up above your work surface, then gently lower it back down while repeatedly folding it over itself as you go, so that it falls into accordion folds.

Gently smooth and flatten the layered dough sheet, then slice it into strips of your desired thickness. Dust with more cornstarch and unfold the noodles.

To cook the noodles, bring a large pot of water to a boil. Add the noodles and cook, stirring occasionally, until cooked but still chewy and bouncy, about 3 minutes.

Strain the noodles, rinse with running water, and transfer to a bowl. Pour your desired amount of sauce over the noodles and mix well. Garnish with minced scallions and serve.