About the Recipe
This dish is not too difficult outside of the noodle pulling technique. These are hand pulled noodles which you smack on a surface to allow them to be stretched further (hence the onomatopeic name).
Usually this dish is either served by pouring hot oil over aromatics that have been prepared onto the noodles or with some kind of protein. In my case I made two versions one with lamb and one with shrimp, and, although nice, Iām not sure I recommend them as they were a lot more work for not much more reward than just the original recipe so that is what I will give here.
This dish is becoming increasingly popular everywhere so I hope this recipe comes in handy!
Ingredients
For the noodles
2:1 ratio of flour to water (eg 250g to 125g. Keep this ratio and depending on the quantity youāll simply get more or less noodles. 250g of flour serves roughly 2 portions)
Your flour needs to be relatively high in protein content - between 10 and 13 percent
Pinch of salt
Enough oil to coat the noodles
LOTS AND LOTS OF TIME (not thyme :)
For the chilli oil
Chilli (as much or as little as you like)
Very finely chopped garlic or grated garlic (same again)
2 thinly sliced spring onions
2 teaspoons light soy sauce
Around 1.5 tablespoons of oil per portion (you can always adjust as you pour so use slightly more)
Preparation
Mix the dough with a spatula or spoon initially (this can get quite sticky and youāre not really at an advantage by using your hands). After youāve mixed it about as much as you can, use your hands. Knead for a couple of minutes, although, if you are struggling, cover it and leave it for around 10 minutes then come back and it should be slightly easier to knead.
Knead again for a little bit then leave to rest. The way you check is by taking a small piece and stretching it so that you can see light shine through but the dough has not torn.
Once it passes this test (the windowpane test) it is ready to be rolled out. Roll the dough out to roughly 2-3 cm thick. Then cut them into thick tubes and spread a thin layer of oil on them before letting them rest again either at room temperature if you plan on using them that evening/meal or overnight in the fridge. Let them come up to room temperature before you stretch them.
In order to stretch them: flatten them slightly using a rolling pin then press a chopstick into the middle so it creates a line from on end to the other (this will make it easier to tear)
Then pull them and as you pull hit the surface with the bottom of the noodle. Once they are thin enough, tear the middle (where the chopstick was) to create a loop.
To cook simply place in a pot of boiling water and remove once they float.
For the sauce heat up just the oil until very hot (usually just blast it on the highest heat setting but do check that this is safe before you do so)
Place all your aromatics over your noodles and pour the oil over the top.