Yahoo Answers is shutting down on May 4th, 2021 (Eastern Time) and beginning April 20th, 2021 (Eastern Time) the Yahoo Answers website will be in read-only mode. There will be no changes to other Yahoo properties or services, or your Yahoo account. You can find more information about the Yahoo Answers shutdown and how to download your data on this help page.
Trending News
Tried to make handpulled chinese noodles but it ends up tasting like pasta?
So I tried making it on my own. Followed a pretty standard recipe. 6 parts flour 1 part enriched or cake flour salt for taste, added the water really slow. The dough was pretty hard to stretch no matter how many times i redid it or kneaded it or pulled it. It might have been the flour I used? I'm not too sure. Because I know I did it right. That I know, i followed all the directions. They didn't end up stretching enough for me to hand pull them. In the end with my second batch I just ended up flatting them and then cutting them into noodle shapes. They tasted all right but it tasted like Italian pasta. Now, I like pasta...but just now when i'm expecting chinese noodles. Where did I go wrong? Or for some strange bizarre reason, are they supposed to taste like pasta?! That would be the biggest laugh considering i've been eating chinese noodles all my life. Sigh. Any explanation as to why this is is greatly appreciated.
by the way I used 6 parts unbleached, all purpose wheat based flour. And 1 part enriched, bleached cake flour.
2 Answers
- The Unknown ChefLv 71 decade agoFavorite Answer
I am a former chef and saw them made a number of times, try adding a bit of sesame seed oil, salt and just a 1/4 teaspoon of baking soda.
Let the dough rest unkneaded, for 1 hour to allow the gluten to absorb, if you have a Asian store in town, try and get a bag of "Wheat Starch" and add 1/2 cup, if you do remove the same amount of flour.
When you stretch or put them threw a pasta machine, use smaller batches and do not try to do as much, we had a fellow in Singapore do them for a festival and he had been doing it for over 20 years.
Try the oil, and other things I suggested, and let the dough rest to make it more pliable.
- 5 years ago
I don't know what the noodles you like taste like, but I like to cook chinese ,and I have a basic set of ingredients that I start with : Gently fry a clove of chopped garlic, add some fresh chopped ginger ,soy sauce (real brewed stuff is best ),and for best effect, alittle sherry and a chopped spring onion. Another tasty approach is just to brown a chopped onion in a little oil , then add a little water and soy sauce. This works well with lightly steamed chinese leaves, noodles, or bean sprouts, or all together. For that chinese takeaway effect you could also add just a couple of drops of toasted sesame oil. Enjoy !
