The Hand Ripped Noodles Everyone Should Know How to Make

By Ethan Chlebowski · 45 min

Ingredients

Instructions

1. Mix the flour, water and salt into a stiff dough, knead about 5 minutes in the bowl, cover and rest 30 minutes.
2. Knead the rested dough another 3 to 5 minutes, then rest 5 more minutes.
3. Roll the dough into a rectangle about 6 by 12 inches (15 by 30 cm), then cut it into six 100 g pieces, each about 2 inches (5 cm) wide.
4. Brush the pieces with neutral oil, stack them slightly overlapping in a container, cover and rest at least 1 hour, or refrigerate up to 3 days.
5. Mix all the noodle sauce ingredients together and set aside. Prepare the vegetables and aromatics.
6. If the noodles were chilled, let them warm on the counter for about 10 minutes. Bring a large pot of water to a boil.
7. Roll each piece to about double its width and 1 inch longer, then lightly score the centre with a chopstick or knife back.
8. Pull the ends gently to about shoulder length, then bounce the noodle against the counter until it is about 4 feet (1.25 m) long. If it breaks, pull the thick part where it broke.
9. Lift the noodle at the middle and tear it down the scored line, stopping short of the bottom to leave a large ring. Repeat with the rest.
10. Boil the noodles until they float, about 2 minutes. Add the cabbage for the last 30 seconds, then drain both into a large heatproof bowl.
11. Heat the oil until hot but not smoking, about 375°F (190°C).
12. Pour the sauce over the noodles and cabbage, pile the aromatics and spices on top, then drizzle the hot oil over them so they sizzle.
13. Toss until evenly coated, adjust the seasoning to taste and serve right away while warm.

Summarized from Ethan Chlebowski's video. Watch it for the details.

More recipes with

GarlicGingerScallionCeleryCabbageNapa cabbage