Well, what can I say? Three time’s the charm. Thank you for taking an interest when I was frustrated and on the verge of giving up on this project. Now, let’s make some gluten, gluten, gluten!
Recipe from My Name Is Andong
(Makes 2 portion)
250 gram all-purpose flour
½ teaspoon salt
130 gram water
Salted water (for cooking)
- Mix the flour and salt together. Then pour in the water and combine into a rough dough.
- Cover or wrap the dough and let it rest for 30 minutes.
- Now that the dough is more relaxed, knead it for 5 minutes. Then, let it rest covered for another 10 minutes.
- Roll out the dough into a rough rectangle or square shape and brush both sides with oil. Cover and let it rest for 30 minutes.
- Take out a pot and fill it with water and salt, bring it to a boil.
- Slice a 2-centimeter or 1-inch wide strip of rectangular dough. Holding both ends, gently pull to stretch it into a long noodle. Put it into the boiling water and continue slicing, pulling, adding to the boiling water until you’ve used up all the dough.
- When all the noodles are in the pot and the water is at a rolling boiling, add a cup of cold water to kill the boil.
- When the water is at a rolling boil again, add in another cup of cold water to kill the boil again.
- Okay, now that it’s been boiled twice, remove the noodles with a colander or sieve and place it in ice water to stop the cooking process.
- Your noodles are ready to be sauced and topped with whatever you want!
It’s going to start off as a shaggy dough, but after a few rests, it’s going to transform right before your eyes.
Rest little dough, form that gluten!
Roll out the dough into a rough square or rectangle shape.
Brush both sides of oil and cover with plastic wrap to let it do it’s final rest.
I know, it’s roughly a 3-4 hour process. Is it worth it? Well, if you have time, then yes. The noodles are nice and chewy. If you don’t have time, store bought and frozen noodles are just as good, but might contain additional ingredients that help their shelf life.