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Chinese Noodles

Basic Chinese Noodle Dough Recipe for Knife Cut Noodles?


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Basic Chinese Noodle Dough Recipe for Knife Cut Noodles?

Pei | Jan 4, 2007 04:16 PM

Does anyone have an all-purpose recipe/method for Chinese noodle dough?

I started with one cup water and two cups flour. Mixed together, let it rest for a few hours, kneadded, and cut into strips and tossed in boiling water.

The result was okay, but far from being good enough to serve to anyone but myself. I'm not sure if I need to be using a higher gluten dough, kneading longer, adjusting the cooking time, or what. I just thought I'd see what others' experiences were making noodles at home.

I know I could try my hand at the long hand-pulled noodles, but I'm definitely not ready for that. I did think I'd be able to tackle the thick nubbly knife cut noodles (sort of like Chinese spaetzle) with rolled out dough and a pizza knife.


I cut the strips too thickly, and the texture's obviously not smooth enough.

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