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Three Ingredient Homemade Noodles

12/7/2017

19 Comments

 
It's pretty crazy that from start to finish, you can make ready-to-eat noodles with only three ingredients in only 30 minutes. 
​
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.
Picture
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.
19 Comments
Sophia
12/7/2017 10:38:37 am

What brand of flour do you use? Is bread flour an OK substitute? It is hard to get high gluten flour in stores.

Reply
Jane
12/7/2017 10:44:15 am

I used standard King Arthur AP flour, but I heard bread flour is better!

Reply
Joanna
12/7/2017 06:50:55 pm

Hi! What is the brand of chili oil you use? Didn’t see the link.

Reply
Jane
12/7/2017 07:07:43 pm

Hi! If you click on “Spicy Chili Crisp” under the ingredient list it will take you to it!! My link coloring seem to be off but it’s there I just checked!

Reply
Linette Rios
12/8/2017 01:58:49 pm

Can I use my standup mixer to knead the dough?

Reply
Jane
12/10/2017 04:38:34 pm

Hi, I'm not sure. I have only made it with my hands and I'm not sure how that translates to using a stand up mixer since I don't own one!

Reply
Judy
8/1/2018 11:18:19 am

Only a guess - but my KitchenAid kneads bread beautifully, so my first thought was that I’d use it for these.

Reply
jvallas
11/27/2018 07:00:33 am

This is what I was going to try, since it works very well with bread dough.

Reply
Lily
2/25/2018 10:27:28 am

Can I use all purpose flour ?

Reply
Jane
3/24/2018 10:59:36 am

Yep!! I tested the recipe with AP flour and it works. The noodles have a bit more texture and are less smooth, but still very good!

Reply
Andrea Patterson Girard
11/26/2018 06:08:03 pm

Looking for the chili oli, can you tell me what the name brand is?

Reply
Jane
11/28/2018 10:58:10 am

Hi! You can find the chili oil brand at www.amazon.com/shop/foodsofjane

Reply
Beth Anne link
1/8/2019 06:03:57 pm

Are these like chow fun or flat rice noodles? I can't find them anywhere near me and crave them often!

Reply
Jade
10/7/2019 03:24:41 pm

Do you think I can sub AP flour with a gluten free mix with zantham gum?

Reply
Colette McWilliams
3/29/2020 08:56:36 am

You have made this look easy. I have made Biang Biang noodles and all the time with the resting, kneading and stretching made it time consuming and something I didn't want to do often. I am going to give your recipe a try. Thank you for sharing!!

Reply
Tara
5/14/2020 07:42:19 am

Can you please provide some measurements for the chili oil sauce? Thank you!

Reply
Janey
5/14/2020 07:44:41 am

Hi - it's different for everyone depending on how much sauce or spice you prefer. You'll need at least a tablespoon to completely coat the noodles. I would start off with that and then if you want, add more after testing out the flavor.

Reply
Daniel
6/8/2020 03:43:04 pm

I used leftover Pennsylvania Dutch wide egg noodles, Red Dragon hot chili oil, soy sauce and minced garlic. Mixed it all together and microwaved it. Simply made and totally delicious!!

Reply
Mlp
8/8/2020 01:31:43 pm

Hi! I am looking forward to trying these next week. I wonder that you don’t rest the dough as with conventional pasta. Would a resting step alter the doings in any way? Thank you!

Reply



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