There’s something incredibly satisfying about making noodles by hand. Growing up, I always admired how effortlessly noodle masters could pull, cut, or slice perfect strands with practiced hands.
Hand-rolled noodles (手擀麵, shǒu gǎn miàn) are one of the most approachable ways to start making noodles from scratch. The technique is straightforward, but still gives you that comforting chew and slightly rustic texture that only fresh noodles can bring. And once you’ve made them, you realise how versatile they are. They’re perfect for rich, saucy dishes like dan dan noodles, but equally good for a simple bowl of soup or stir-fry.
Making these by hand turns what would be an everyday bowl of noodles into something a little more special, where even the process of rolling and cutting becomes part of the meal itself.
Ingredients
- Plain flour gives the noodles a soft but slightly chewy bite, perfect for soaking up that rich Dan Dan sauce. No special noodle flour is needed for this style. Regular all-purpose flour works just fine for home cooking.
- A small amount of salt strengthens the dough structure, helping the noodles hold their shape and giving them a nice elasticity. It also adds a subtle seasoning to the noodle itself.
- Water brings everything together into a smooth dough. The exact amount can vary slightly depending on your flour and environment, but this ratio creates a firm, workable dough that’s easy to roll and cut by hand.
Instructions
- Make the dough
- In a large bowl, combine the flour and salt.
- Gradually pour in the water while mixing, until the dough forms a shaggy, rough mass.
- It won’t be smooth yet at this stage.
- Knead and rest
- Knead the dough for about 5 minutes to bring it together.
- Then cover and let it rest for 15 minutes.
- This short rest allows the flour to fully hydrate, making kneading easier.
- After resting, continue kneading for another 5-10 minutes until the dough becomes smooth, elastic, and slightly firm to the touch.
- Cover again and let it rest for 45 minutes at room temperature.
- This longer rest allows the gluten to relax, making the dough easier to roll out thin without springing back.
- Roll and cut the noodles
- Roll the rested dough into a thin rectangular sheet, about 2-3mm thick.
- Dust both sides generously with flour to prevent sticking.
- Roll the sheet loosely along the longer edge of the rectangle, then slice into thin strips.
- You want the length of your rectangle to become the length of your noodles.
- Gently unfold the strips to separate them into long noodles.
- Cook the noodles
- Bring a pot of water to a boil.
- Add the noodles and cook for around 2 minutes. Fresh noodles cook very quickly.
- They’re done once the texture is just cooked but still slightly chewy.
Storage Tips:
- If you’re not cooking the noodles right away, dust them well with flour, loosely coil or layer them, and store them in an airtight container in the fridge for up to 1-2 days.
Hand-Rolled Noodles
Ingredients
- 300 g plain flour
- 1/3 tsp salt
- 150 ml water
Instructions
- Mix flour and salt. Gradually add water while mixing until it forms a rough dough.300 g plain flour, 1/3 tsp salt, 150 ml water
- Knead the dough for 5 minutes, cover and let it rest for 15 minutes.
- Continue kneading for another 5-10 until dough is smooth. Cover and let it rest for another 45 minutes.
- Roll the rested dough into a thin rectangular sheet, about 2-3mm thick.
- Dust both sides with flour, roll, and cut into thin strips.
- Boil 2-3 mins until just cooked.
