Hand Pulled Noodles with Spicy Garlic Ginger Honey Butter

Hand pulled noodles are just as the name suggests, there are only three ingredients mixed together and it becomes this beautiful silky chewy noodle that you just can’t get enough of. It does take some patience for sure. If you’ve never seen hand pulling done before it’s incredible. The masters of this technique take a large piece of dough and stretch and pull the dough twisting and turning it and slapping it against the counter and all of a sudden it just forms noodles. It’s magical! I haven’t quite figured out how to do a big piece at a time, but I cut and stretch the individual noodles and they are just as good! They are organic form and none are the same and that’s the fun of it. I like to keep the dish really simple because the star of the dish is the noodle!! I also like to double this recipe if I’m making it for more than 2 people.

Hand Pulled Noodles

• About 2 cups all-purpose flour
• 1 tsp. salt
• 1/2 cup + 1 tsp water

Directions

In a large bowl combine the flour and the salt together. Then using either a chop sticks or a wooden spoon slowly start pouring the water in mixing at the same time. It will be a shaggy dough. I like mixing the dough by hand so I can feel the dough. Then just keep kneading it together and it will eventually after maybe 5-7 minutes form a smooth elastic dough ball.

Let the dough rest, this is very important to let the glutens develop and relax the dough. So let it rest for about 30 minutes.

Knead and fold the dough again and then let it rest for another hour.

After the dough has rested for the full time, it’s time to cut the dough. So divide into 4 equal pieces. Working with one piece at a time flatten and roll out to a rectangle to about 1/2 cm thick. Let rest for another 10-15 minutes just to get everything else ready.

If the dough starts to stick coat with a little bit of oil.

Bring a large pot of salted water to boil.

Spicy Garlic Ginger Honey Butter

• 1 stick unsalted butter
• 5-6 cloves garlic, peeled and minced
• 1 inch fresh ginger, peeled and minced
• 2 tbsp honey
• 1 tbsp sambal or chili paste
• 2 carrots, peeled and sliced
• 1 cup mushrooms
• 2 scallions

Directions

In a small sauce pan melt the butter over medium heat and add the garlic, ginger, honey and sambal and let it all cook and come together. Season with salt and pepper.

Then in a separate sauté pan with a little bit of oil, cook the mushroom and carrots or whatever other vegetables you want to use together. While it’s cooking continue with the noodles.

Now we cut and pull the noodles.

Working with one piece of dough at a time, begin to fold it up starting at the bottom and working up so it’s one long rectangle about 2 inches or so wide. Then cut the long rectangle into strips of 1 cm width noodles if you want thin round noodles or 3 cm width if you want wide flat noodles. Gently separate the folded noodles apart.

Pick up one strip of dough by holding each end very gently. Pull in opposite directions. The movement should be smooth and consistent, if you bounce the strands against the counter top it will help them pull further. Place each one aside on a either the counter or sheet pan make sure they aren’t sticking together.

Once all the strips of noodles have been pulled place in batches into the gently boiling water. Cook for about 45 seconds to 1 minutes. Just until tender but chewy. DO NOT OVER COOK!

Toss with the vegetables and pour over the sauce. Mix it all together and garnish with cilantro and scallions and serve immediately!