400g (14 oz) high protein (bread or pizza) flour, plus extra for dusting
1 tsp salt
200ml (7 fl oz) water
These rustic, hand-rolled, homemade noodles are the perfect companion to a spicy, chilli sauce – they’re bouncy, chewy and just plain ol’ delicious. And they freeze well, too! Make every attempt to get the right flour so that you get the best consistency… and I can’t emphasise enough the need to knead! At least 10 minutes will give you optimum bite.
WATCH THIS RECIPE
Homemade Chinese Wheat Noodles
PREP TIME
5 minutes
COOK TIME
20 minutes (plus 30 minutes resting)
SERVES
8
Ingredients
Steps
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Place the flour and salt in a large bowl. Mix to combine. Pour in the water and use a fork to mix until the dough loosely comes together. Then tip out onto your benchtop. Knead for 10 minutes or until the dough is smooth and bounces back when you press your finger into the dough.
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Cover and rest for 30 minutes.
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Dust your benchtop with plenty of flour. Use a rolling pin to roll out the dough to about 2mm (1/16 inch) thick. Fold both sides of the dough in, sprinkling each with flour as you go. Then slice into thin noodles, and gently open out and stretch.
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To cook the noodles, bring a large pot of water to the boil. Add the noodles and cook for 2-3 minutes or until just al dente but still chewy. Drain and use in stir-fries, noodle soups or simply toss with your favourite noodle sauce!
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Notes:
– Noodles can be frozen in portions for up to 6 months. Cook from frozen when you’re ready to use them.
– Make a quick spicy sauce for your noodles by mixing 3 tbsp chilli oil, 3 tbsp soy sauce, 2 tsp sweet dark soy sauce, 1 tsp sesame oil, 1 tbsp white vinegar and sliced spring onions (scallions). Toss with warm noodles and serve!
Can wheat flour be used for noodles?
Yes of course! Chinese wheat noodles are super popular in various Chinese recipes and are a great example of noodles that are made of wheat flour. You do have to be sure that you are using the right flour when you make Chinese wheat noodles, using a wheat flour that is high in protein is ideal, bread or pizza flour is best!
How do you cook Chinese wheat noodles?
Cooking wheat noodles is super simple! All you need to do is bring a large pot of water to the boil and carefully place the noodles in the boiling water, and cook the noodles for around 3-4 minutes! Who said making and cooking Chinese wheat noodles had to be hard?
Editor’s picks from the shop
The best chewy noodle ever!
I have made this noodle twice now. The first time I used AP flour and it turned out very well. I even noted that this noodle could be overcooked. The chewy texture may not have been there.
The second time I used bread flour and it turned out fantastic! I cooked the noodle for 2 minutes and the noodle was chewy. I don’t know if it can be overcooked but why waste the yummy noodle.
Thank you so much for sharing this recipe. I know I will make it for years to come.
WOW! IT'S REALLY EASY! SOOOO PERFECT!
I followed the step-by-step process and it’s really easy! I made a Spicy Beef Noodle Soup with it and my family loves it! We’ll make it again this week! I just want to ask, how is the perfect way of storing the noodles if I’m going to serve it 1-2 days after making it? Thank you so much. 🙂
Response from Marion's Kitchen
Thanks so much for your feedback – and we’re so happy to hear how much you enjoyed this recipe! As for storing the noodles, it’s best to freeze them immediately after making the desired amount. Bundle them up into manageable portions (it can help to wrap them around your hand to form a tidy bunch), pop in snaplock bags then into the freezer. When it’s time to cook, cook them from frozen until tender and yummy. Hope this helps!