No one ever let you do that they have Like a person so that's very cool hi I'm Vivian and I'm a recipe developer and I'm here at the New York Times cooking Studio and today we'll be making hand Noodles I first experienced the handol Noodle dish it was a little blue shop Believe the name was called number one Hle noodles it was very humble you get a Bowl and you just pick your noodle and Then they doused it in this very light Broth and if you were feeling baller Baller then you can get the meat or the Chicken or the Pork the recipe I developed omits the The bang bang option just because it's Very dramatic I wanted to ease the Homecook in like welcome them like truly This recipe anyone can do it this dough Is so forgiving it is three ingredients And all you need is some time so it's The perfect thing that you make it in The morning you go run your errands and Then you come home you know finish it Off 15 minutes and you get a hot nice Dinner this recipe has only three Ingredients s the most important Ingredient is definitely the bread flour I like to use bread flour for this Recipe because it has more gluten more Protein means more elasticity which Means more chew for you and then we're Going to add a little salt and then some Room temperature water I like to add
Half of it and then mix and then add the Other half so this is how it Is right and then we're going to add the Rest and in the beginning I'm just Folding it it's so dry and Shaggy but I Promise with a little love in a little Time she's going to get there turn it Out and we're going to start kneading And this will take some time so put on a Good podcast soundtrack first push it Together and then I push it over pull it And then come back make like a little Pocket and you're going to feel that It's getting stickier pick up all the Little Stragglers you want to do this for about 10 10ish minutes but it's actually a Really like fun process it's like Playing with Play-Doh so it's getting Tighter and harder to pull because the Gluten is fighting back this is also a Workout you see like she is fighting us The stickiness it you feel like it's a Little sticky but it's really not like Gloopy it's not like paper mâché where It's like coating your hands it kind of Sticks to your hand a little and like Give it back to me it's like a game of Catch okay so we're almost there and What I like to do is just tuck it again Kind of like pizza dough See that's what you're looking for like It doesn't stick she's tired let's let Her hang out for about 20 minutes that's
The first rest and then you can really Start shaping you do need to wrap this Up you don't want this to dry out cuz You don't want a skin to form 20 minutes About give her a take so this rested for 20 minutes we are going to prep our Sheet tray before rolling out this will Prevent it from sticking so you can Already feel it's very relaxed it's not As Dy split this in half we're going to Wrap this back up this is to prevent it From drying out and then from this half We're going to make another Half and you're going to roll this out Into a oval does fight back a tiny bit So ideally it'll be about a foot long And then 4 in wide I feel like the most Important thing is about 116th of an Inch thick okay then you place this Directly onto your Oiled prepared sheet tray one thing that Can also help is just like shaping it a Little bit into a ball so when you roll It out it's a little more Even this is what you want brush this With a little bit of oil and then cover With plastic wrap today's recipe can Lend itself to the wide noodles as well As the Thin it's really about the base Okay and the shape will change a little It's trying to tuck back in itself what We're going for is something that's very Like it's very very relaxed like imagine IM you've been on an all-inclusive
Resort for a month you don't want any Air pockets because that any air pocket Is going to dry out that dough creating That crust so just press In she can take it also feels really Nice you're trying to relax it so when You pull it it's like massage it's just Like ah okay I'll go with you so that's How you get those long noodles rather Than dense little like Angry noodle Pieces so we have a little bit of an Experience to explain why the resting Time is so important this one was just Freshly rolled out this is at the Three-h hour mark which is the minimum And then this is the sixh hour which is A soft maximum it could go a little bit Longer let's focus on the one we just Did so what you want to do is divide Each piece into eight even pieces so the Way I like to cut is always half first And then divide this I learned this in Restaurants because I was responsible For cutting the desserts and they were Not even and I got in a lot of trouble So this is now how I cut stuff you can Use a pizza cutter or you can use a Knife okay so as even as possible so What you want to do is pull this a Little and you can see that it's pulling But I'm definitely not comfortable Pulling it for the full 2 feet uh Because it will Rip because it is still Pretty pretty tense this is as Max as
I'm going to go so we pulled probably About a little like a double so resting Is important now let's do our 3H hour Which is the minimum do need to assy it Out it's very Relaxed it's already like way more Relaxed um so it's stretching out a Bit but it does still pull Away so this one we're going to pull a Little and look you can see that it's Definitely pulling easier we can start Seeing those like little peaks of light Through it so when you get to this part You want to be able to support it you Can just pull the size and jiggle a Little even with this while I'm I'm Jiggling I'm still not comfortable Pulling it to the full 2 ft can you cook This 100% would it be delicious 1,000% You know since we have the 6 hour let's Go let's see how that one hangs out 6 Hours best way to describe it is she is Relax let's Cut 6 hours and we're going to Pull and it's like the least amount of Effort it's so so gentle it's so soft And look given elastic that's why we Choose bread flour okay so the ends are Getting a little chubbier what I want to Do is lay her down we can continue to Pull pull pull pull pull pull pull pull Pull say pull Pull okay so it is extremely thin you Can see it's like sheer this is what
We're going for it this will give you That texture it'll cook so quickly get Another sheet tray oiled and then we're Going to transfer over I don't want People to get afraid that like how am I Going to overlap is it going to get Stuck is it going to rip it's Not I I literally just pick it up and I Like plop it in and if it sticks Together it's okay look it's it's all Ribbony so we're going to pull pull pull Pull pull pull pull pull P oopsie if it Rips a little it's okay it's okay tuck Tuck tuck they don't have to be perfect Like the grand schema thing there's Going into a bowl and you're slurping Them up very different than my find Dining days See you did it so now we are going to do The thin version because like I said This dough can be manipulated into many Ways so for the thin one make little Pieces just remember the more you cut The more you got to pull these are not Going to be as long they're a little Skinnier but they're just as elastic so You just have to pull them a little and For this because the structure is so Much thinner I like to do the inch pull Pull one part and I do This just let gravity kind of hang Out see it's just relax and Easy when I was developing this at home My husband saw me doing this he goes
What are you doing and then I asked him To help me pull noodles and he he had The best Time if you want you can go for like Thicker pieces like half in it's really Whatever you're comfortable With these little strands can definitely Be pulled to at least 2 ft long there's So many techniques to do this there's so Many different ways it just naturally Like you just want to pop Along this is just a very like foolproof Safe Way does it take more time yes but That's what cooking is you just you know Just enjoy the Process pample noodles Thin and Thick Now we're going to eat them and it's Definitely smelling like a noodle shop In here We have our noodles we have water Boiling and you kind of want to do more Than one piece at a time because they Cook fast so you can Club them drop them In multitask Multitask okay you just want to take Your chapsticks and swoosh it Around and they're pretty much done like That's how fast they are that's how thin They are and I would do one batch at a Time okay so now it's floating and then We're going to scoop it up with our Chopsticks shake out that excess Water and then transfer directly to the Plate that you're going to enjoy them on
So now we're going to repeat with the Second Batch okay and drop them in dress her up I like to add chili oil the beautiful Scallion Juliet or some cilantro and I Like to douse it with a little bit of Black vinegar so now let's make our thin Noodles and we're just going to Grab and put in take the Chopstick Swoosh it around and once they float Which they already floating and add them To the bowl and Repeat and you just made a Bowl of hulled noodles I always went to Chinatown because it was home it felt Very much like homey and the I Understood the language very well and I Miss home I was homes sick cuz being a Line cook you don't get to go home every Week even on your day off having that Simple bowl of noodles felt like I was Still at my Mom's Kitchen I always miss My parents cooking so it was just a Little piece of home for me I love a Water noodle when it's the dyer assemble Just because it holds on to the sauce For Better or For Worse because this Chili oil is rather spicy so I might Regret that as for the soupier version Which is the thinner R similar Condiments but I do have an addition of The Yauch Choy and the tasu and those Are great because this just brings me Back to line cook days and this was the
Comfort food that I pretty much grew up On I think food is so special that it takes You right back to the place when you First had it and like it's just Comfort It's just Comfort that's what it is bowl Of comfort so this one's definitely a Little chewier it did sit for a tiny bit The chewiness you can already See texturally definitely a lot more True but in a good way not like it's Fighting you it's just kind of like Giving you a little nudge the scallion Julian and gives it that nice crunch Black vinegar really cuts on all of that Chili oil that heat it's just holding on That chili oil really really well They're both great they're both Delicious I really hope that you feel Inspired and get in there and make it And have fun with it but before we go V's here so I'm going to have him come In and dig in oh my god oh my god well I Got to go with the spicy oh we're both Getting it running here so Good M you did put a lot that woo we're going To get out of here and get some Water no I love it you can find this Recipe and my other recipes on New York Times cooking
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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