I learnt this by the chef at Courtyard Marriott in Nusa Dua, Bali. But I still need to practise some more.. (even if I have done it several times in China..) Lamian noodles is a Chinese soft wheat flour noodle. And it is delicious!
Lamian Noodle Dough ingredients
- 1 kg hard flour
- 1 tsp salt
- 2 eggs
- 450 ml cold water
- Place the flour, salt, cold water and eggs in a large bowl and bring it together with your hands.
- Knead for about 15 minutes if by hand.
- Place the dough in a lightly oiled bowl, cover with cling film and leave to rest for 30 minutes.
- After 30 minutes lightly oil your work surface and roll the dough out slightly with the palm of your hands.
- Start from the middle and work your way out until you have a long thick sausage about half a meter long.
- Grabbing each end of your dough, hit / bounce the middle bit on your surface a few times without pulling the dough. It’s the weight and momentum that will pull and strech your noodles, not your hands.
- Tip, don’t pinch too hard at the ends , as light as you can!
- When you can’t stretch your arms further, fold the dough over in half (double over), hold each end and repeat the process.
- Keep doing this, fold and bounce for as long as you think you can. If the odd strand breaks, don’t worry about it, keep going if you think you can. When you can’t or don’t wan’t to stretch any longer, place the noodles as they are in your hands straight into the bowl of simmering water, increase the heat to bring the water back to boil. Then simmer to cook your noodles for 4-5 minutes depending on how thick they are.
- The thicker noodles, the longer cooking time.
By Malin Nordblom