Three Ingredient Homemade Noodles

It's pretty crazy that from start to finish, you can make ready-to-eat noodles with only three ingredients in only 30 minutes. 
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The longer, more intensely you knead, the smoother the noodle texture is. You can totally knead by hand, I would say for about 10 minutes - that's how I used to make this recipe before I was gifted a Kitchen Aid and now I use a dough hook to help knead my dough.

I've used this recipe with bread flour and all purpose flour and both will work! I think the AP flour is best though. Oh AND, it makes enough noodles for two people so you can share or just eat the whole thing by yourself which is what I normally do, lol.

What you need:​

• 2 cups AP flour​
• 1/2 tsp salt
• 1/2 cup water
• 3 garlic cloves, minced
• 3-4 tablespoons Spicy Chili Crisp (or chili oil)
• 1 tablespoon soy sauce

What to do:

1. Combine flour and salt in a large bowl and add in the water little by little and mix until the dough starts to get shaggy. From here, start to roll it into a ball. (You might need to use a little bit more water if the dough is turning out too dry.)
2. Once a ball has been formed, it's time to make sure that the consistency is on point. It shouldn't be completely dry, and it shouldn't be too sticky. Somewhere right in between dry/sticky will do.
3. If you're not using a stand mixer, knead the dough for 10 minutes by hand. Your arms/hands/fingers will get really tired, but it's worth it. (Sometimes, I would kneel on a chair and use the weight of my body to help the process, it makes doing it by hand kind of easier.)
4. Split the kneaded dough in half and roll them both out, separately. Once rolled out, the noodles should be a little thinner than what you want because once you boil them, they will fluff up a tiny bit. (The noodles in the picture above were about 1/8" thick once rolled out.)
5. Sprinkle a little flour on both sides of the rolled out dough. Then, fold/roll up the dough to slice. (See photo below.) Kind of like rolling cinnamon rolls, but keep things more loose. Slice the roll of dough into pieces as thick as you want your noodles to be. Mine were somewhere between 1/4-1/2".
6. Cook the noodles in salted boiling water for 8-10 minutes. Test one out before you drain all the water to make sure it's not too doughy or stiff, and that they've cooked all the way through.
7. Drain the noodles and toss them in the minced garlic, chili oil and soy sauce. Sometimes I like to add a splash of Chinese black vinegar too! 
8. EAT up.