Try out these fresh homemade noodles with your favorite noodle sauce – it will bring your noodle experience to a whole new level! Fresh noodles are one of the most important staples in the Chinese household. In large cities, people buy cheap, fresh noodles from the market to fit cooking into their busy days. In smaller cities and rural areas, some families make and serve fresh noodles on a daily basis. You have endless options when deciding what to do with noodles. Make a quick stir-fry to serve with them; cook a hearty sauce to top them with; pour on chili oil and seasoned soy sauce to make a simple summer dish; or cook them in hot broth to make a comforting dish. The list goes on and on. Of course, you can make a very delicious meal from dried or frozen noodles, too. However, if you want to re-create the authentic Chinese noodle experience, you have to serve freshly made noodles. Homemade noodles have a meaty and springy texture that you’ll never get from packaged noodles. They are just like fresh homemade pasta. They turn a great meal into a perfect one.
A while ago, I shared a recipe for Chinese hand-pulled noodles. Compared to hand-pulled noodles, this recipe uses a tougher and drier dough. The noodles will finish with a chewy and more springy texture. We call this hand rolled noodles (手擀面, shou gan mian) in Chinese. It refers to making noodles with a rolling pin. It might seem daunting to make noodles from scratch, but once you get the idea, you will find it very easy. It does requires some work, but you’ll find the process fun and the results satisfying.
Cooking Notes
Homemade noodles are flexible. You can create whichever shape you like, whether wide like fettuccine or fat like udon, to get your favorite texture. You can replace the water with egg, to make fresh pasta with the same method. If you replace part of the water with egg(s), you will get egg noodles. Making hand rolled noodles does require a bit of strength. Since the dough is very tough (its texture is close to that of pasta dough), it is a bit difficult to knead and roll. At first, you might find the dough too dry to shape, but you’ll eventually get there if you keep kneading. I have to confess, when I feel lazy, I just dump the flour and water into the mixer bowl and switch on the mixer, and the dough is ready in 10 minutes. If the dough is too tough to roll, let it rest for another 30 minutes or longer. It will get more tender and easier to work with. When you work on the noodles, take your time and turn on some music. Roll each side repeatedly and do not worry about its shape. The work will be over within minutes. After unfolding these freshly cut noodles, as you shake of the flour, and line them to dry on a pasta rack (or the back of a chair), you will feel the thrill of the task you just accomplished. For me, I often open a can of beer and begin dancing in the kitchen as I whip up a simple sauce to serve with the noodles!
Make these dishes with these fresh homemade noodles
Dan Dan Noodles Uyghur-Style Noodles with Lamb Sauce Lanzhou Beef Noodles (兰州拉面) Tomato Noodle Soup Chinese Gravy Noodles
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