Ingredients
- 300g all-purpose flour, plus extra for dusting
- 150ml warm water
- ½ tsp salt
- 1 tsp vegetable oil (optional to coat the dough)
Method
Step 1
In a large bowl, whisk the salt into the flour. Slowly pour in the warm water while stirring with chopsticks or a fork until a shaggy dough forms.Step 2
Tip the dough onto a clean surface. Knead for 8-10 minutes by hand. At first, it will be rough, but keep going until it is completely smooth and elastic. Top tip: Handmade noodles have a 'Q' texture, a Taiwanese term for that perfect, springy, al dente bite. The longer you knead the dough, the better that 'Q' bounce will be!Step 3
Shape the dough into a ball and lightly coat it with a tiny bit of oil. Place it back in the bowl, cover with a damp cloth or cling film, and let it rest for at least 30 minutes. This relaxes the gluten so the noodles don't snap when you stretch them.Step 4
Once rested, on a lightly floured surface, roll the dough out into a large, thin rectangle (about 2mm thick).Step 5
Dust the top of the dough generously with flour. Fold the dough over itself in 3-inch wide zig-zags (like an accordion) so you have a long, flat stack of layers.Step 6
Use a sharp knife to cut the stack into thin strips. Remember: The thinner you cut them, the more they will expand when boiling. Do not cut across the length, you want the longest strands possible!Step 7
Gently lift the noodles and shake them out. They will unravel into beautiful, long, hand-cut ribbons. Dust with a little more flour so they don't stick.Step 8
The Quick Boil: Drop the noodles into a large pot of boiling salted water. Stir gently with tongs to separate them. They only need 2-3 minutes. You will know they are done as soon as they float to the surface.Step 9
Drain immediately and rinse with cold water if you aren't using them straight away, or toss them directly into your stir-fry sauce.