Handmade Chinese Noodles

 

Handmade Chinese Noodlesare one of the most satisfying things you can make in your own kitchen. With just flour, water, and a little patience, you’ll create noodles that are wonderfully chewy with that irresistible “Q” texture. Tossed with a rich and fragrant scallion oil sauce, every bite is savory, springy, and deeply comforting. The best part? You don’t need a pasta machine — just your hands and a rolling pin. Follow this step-by-step recipe to make your own homemade noodles from scratch. We’ll also make a simple scallion oil sauce you can keep in the fridge for quick noodle meals anytime.

Recipe

Serves: 2 to 4
Prep time: 45 minutes
Rest time: 2 hours 30 minutes
Cook time: 20 minutes

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 (makes enough for 10 servings):
2 tablespoons extra light olive oil, or another high smoke point oil
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

Instructions

1. Prepare the dough:

• Add flour to a large mixing bowl.
• In a separate bowl, mix water, salt, and baking soda. Pour into the flour and stir with chopsticks until it forms coarse, shaggy pieces.
• Knead with your hand until it forms a smooth ball, about 3 minutes. Wrap and rest at room temperature for 30 minutes.
• After resting, knead again for 3 minutes. Wrap and rest for another 2 hours.

2. Make the scallion oil sauce:

• Heat a wok over high heat until smoking. Turn to low and add the oil.
• Add scallion pieces, ginger, and cilantro. Cook until browned, about 6 minutes.
• Remove aromatics. Add soy sauce and sugar to the oil, bring to a boil, and cook for 1 minute.
• Turn off heat and stir in the minced scallions (reserve some for garnish).

3. Roll and cut the noodles:

• Place the rested dough on a lightly floured surface. Flatten into a disk and roll into a 1/6-inch thick sheet, about 18 inches in diameter.
• Dust both sides with cornstarch. Accordion-fold the dough into 4–5 layers.
• Flatten the folds gently and slice into strips of your desired thickness.
• Dust the cut noodles with more cornstarch and separate the strands.

4. Cook and serve:

• Bring a large pot of water to a boil. Add the noodles and cook for about 3 minutes, stirring occasionally, until bouncy and chewy.
• Strain and rinse under running water. Transfer to a bowl.
• Add desired amount of scallion oil sauce. Toss well and garnish with reserved scallions.

Tips & notes

• Water-to-flour ratio: Use a 1:3 water-to-flour ratio as a general guide. Adjust slightly depending on your local humidity.
• Make ahead: The scallion oil sauce keeps well in the fridge for up to a week. Use it on rice, noodles, or vegetables.
• Texture tip: Letting the dough rest properly is the key to smooth rolling and chewy, springy noodles.