How to Pull Off Thin Hand-Pulled Lamian Noodles | Serious Eats

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In the quest for an approachable hand-pulled lamian noodle recipe for the home cook, there’s no shame in turning to science. The goal of any thin hand-pulled noodle dough is repeatable extensibility, which is easier to describe than it is to achieve. Here-as in many noodle shops around the world-Tim Chin uses a dough relaxer to make the stretching process much easier and much, much faster. And while some shops use industrial-grade dough enhancers with all sorts of scary names, this recipe uses a natural ingredient that you can readily find at grocery stores or purchase online: nutritional yeast.
You’ll be able to stretch this dough, but it still takes practice to pull the actual noodles when the time comes. But don’t let that scare you: This is a very forgiving dough, and you can practice pulling noodles over and over again to gain muscle memory and confidence before flouring and cooking off a batch of homemade pulled noodles. Be sure to use bread flour with at least 12% protein content-any lower, and the dough will get too sticky and the noodles will lack both structure and chew.
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

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28 май 2024

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Комментарии : 468

@emmereffing 4 года назад

I like Tim. Put him in more videos.

@M4TT-G 4 года назад

+1 to this

@RubenAledo 4 года назад

@genghizkhan9021 4 года назад

Wildly and awkwardly hand gestures disagreement

@bongtloxlo3332 4 года назад

someone know tim instagram or social media ?

@MINUSKAIRA 4 года назад

@@bongtloxlo3332 instagram.com/tomthechon/

@lpbug 4 года назад

This video is a game changer in my quest to finally make this noodle. I've been trying recipes found on RU-vid with little success over 10+ attempts, making small optimizations along the way. Will try this and report back tomorrow! Edit: tried this today, thankfully nutritional yeast is still on the shelves as people are mostly buying out active dry yeast. Amazing result. The dough didn't seem too different at first but after using the technique Tim showed to work it for ~15 minutes, the dough took on an entirely texture I have never experienced before in previous attempts. It is extremely sticky if left for any duration longer than a couple seconds on a surface (I also forgot to add oil, which may be a factor) and it held its shape extremely well. I was actually able to pull noodles of significant length (~2 feet) with this. I have tried pretty much every other recipe on RU-vid and had results nowhere near as close as this. At this point I can actually start practicing the pulling technique instead of banging my head against the wall on getting the dough right. Huge game changer. I was initially a little concerned about how the nutritional yeast would change the flavor of the noodle since it's got quite a distinct smell but honestly couldn't tell and it really did add umami/depth to the end result. I have a long way to go in developing technique but couldn't start without this video. Many, many thanks! For reference, I was able to find and used: - Red Star Savory Nutritional Yeast Flakes in the 5 Oz shaker - King Arthur bread flour

@telaferrum 4 года назад

I hope to hear back. If this works, I'd love to eat a homemade la mein. Then I'll just need to clear some counter space and for there not to be a pandemic so that ingredients are in stock.

@lpbug 4 года назад

@@telaferrum I updated my original comment - tl;dr got incredible results, was actually able to pull noodles and eat them rather than throwing my dough away 😂

@pasta_o_plomo 4 года назад

thanks for your review! I have also tried couple YT recipes for pulled noodles and it was a disaster! Definately will try this one!

@sherlymeliani8897 4 года назад

Mine always tear if i don't pull it slowly :(. Is this mean my nutritional yeast expired??

@bl6973 4 года назад

Ritchie Thai *la mian

@helenhelenyu 3 года назад

Can you just have Tim Chin in MORE VIDEOS?! He’s so informative and articulate. Love him America’s Test Kitchen and here!

@GuyWhatley 4 года назад

Tim is the best. He was awesome on ATK. I’m so glad he’s moved on to better things :)

@mssuezee6178 4 года назад

AGREE 100% so happy to find him again.🙋🙏

@mynameisandong 4 года назад

Mind blown!! Trying the nooch today!! 🙀 Thanks for the awesome breakdown

@dianel.9703 4 года назад

Hi Andong!

@Aezandris 4 года назад

We're eagerly waiting for the next lamian episode ;)

@mastertrey4683 4 года назад

Does it work andong

@FinoNick 4 года назад

This video was super informative can't wait for yours also 👍

@RubenAledo 4 года назад

Look really easy now ^^

@skylernova489 3 года назад

Ingredients 425g (15 ounces; 3 cups) bread flour, plus more for dusting 28g (1 ounce; 1/2 cup) nutritional yeast (see note) 4g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight 285g (10 ounces; 1 cup plus 3 tablespoons) cool water 1 tablespoon (15ml) vegetable oil

@GuymelefSang 4 года назад

This is by far the most comprehensive explanation of hand pulled noodles and the mechanics therein I've seen. Great video.

@FrazierFinds 3 года назад

I went Rock Climbing with Tim yesterday. He's not only good at getting dough to relax, he's also calming when belaying on a scary climbing route as well.

@coronelsakura2841 3 года назад

I went with Tim to a language school and he learned 5 languages in 30 minutes

@davidhalldurham 4 года назад

What an excellent video!! Please have Tim back for more videos. I've tried making my own lamien a couple of times and it was very frustrating and harder than it looks. Thanks to this video, I learned some techniques to use next time. Thank you.

@nekro5342 4 года назад

Best content I've seen from Serious eats in a while. Good job Tim, really enjoyed the video. Made it look easy too

@Hoakaloa 4 года назад

Aigu, just when Tim reveals the secret (dough relaxer -- nutritional yeast) there is no flour to be found in the stores here on Maui. Oh well, may have to buy a 25lb bag of flour from Costco. Mahalo, Tim! Now, have to reconfigure the kitchen to have counter space the width of my arm-span. Malama pono.

@megahamartolos6638 2 года назад

Eh brah, no use writing Hawaiian to Chef Chin. His accent isn't Kamaʻāina. He seems to have excluded place of birth from his biography, and that usually means FOB/JOJ and ashamed of it. He shouldn't be; none of us chose where we were born. Maui no ka oi. My father and his mother were born on Maui.

@ynnosredd3190 2 года назад

kuddos for telling your viewers that the one ingredient responsible for the dough to become extremely stretchy is the peng hui. a lot of hand pulled noodles videos out there doesn't tell a thing about it.

@EffieM98 3 года назад

Ugh yas he's adorable I saw him today on America's Test Kitchen! He's very talented, I wish he was around more!

@jsparakov 4 года назад

Suddenly Tim previously from ATK shows up on my feed. What a wonderful day.

@48956l 4 года назад

THANK YOU It's insane how there was not a good hand pulled noodle vid on ALL OF RU-vid!

@slowfuse 3 года назад

its been the dark ages on this topic until very recently...

@JohnDoe-jp5py 3 года назад

I can't believe this is the most recent (and only video) with Tim in it!! More tim videoooss pleeaseee

@jordanfrancis1644 2 года назад

I love the way he explains the proceess ,and at at a more observable pace than when watching the expert noodle pulling masters .

@kuldipsapra3053 3 года назад

Excellent. Simplicity to the core. He has managed to explain a complicated traditional method of making noodles to what laymen can be able to do. Well done. I’m definitely going to try.

@williamdouglas1612 4 года назад

What a fabulous demonstration from very talented chef. Bravo Tim! Encore!

@RAFLarchitects 3 года назад

Finally! Handpulled noodles recipe with no reservations. Thanks for sharing! 😊

@ParadigmUnkn0wn Год назад

Don't worry about running a good stand mixer for hours at a time. The motors in those things are massive but they only run them at a bit over 500 watts, which is why they last forever, and also means they have a 100% duty cycle rating. Blenders and food processors pump 3 times the power through motors a fraction of the size, which means they generate heat at a rate higher than they can dissipate it, which limits their duty cycle. Duty cycle is how long it can run continuously, or rather how continuously it can run. A 30% duty cycle would mean it could run continuously for 3 minutes, then need a 7 minute cooldown, then be good for another 3 minutes. It's not necessarily a 10-minute time window, but that's the general idea. The massive oversized motor in stand mixers combined with gears that would be at home in some modern economy cars also mean it's very, very, very hard to overload them and do any damage. Stand mixers are probably the last kitchen appliance that hasn't been ruined by planned obsolescence. Go ahead and make your 2-hour stand mixer kneaded dough without trepidation, and relish in the simply power and longevity of a timeless design built to last more than a lifetime.

@luciatrefna Месяц назад

I love how you explain why you are doing something and the science behind it. Thx for the video.

@iindifferent 3 года назад

This really does work. I tried 3 times without it, no stretch, not even after letting the dough rest for 18 hours. With "nooch" + kneading for 8 min + resting 1 hour = it was almost too stretchy lol. Time to practice pulling.

@gennyt.1306 2 года назад

I am HOOKED on your videos! I love how you explain the science behind the foods and dishes you’re making. Thank you so much! I’m seriously going to be watching your videos all night! Thank you!!!

@teapot4two610 3 года назад

It is one of those recipes on my bucket list especially during the lockdown in 2020. I will rush out and try to get that *MAGIC ingredient! I will update on my progress everyone. Stay safe :) 425g (15 ounces; 3 cups) bread flour, plus more for dusting 28g (1 ounce; 1/2 cup) nutritional yeast (*contains Glutathione - Natural Dough Relaxer) - Love the Science! 4g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight 285g (10 ounces; 1 cup plus 3 tablespoons) cool water 1 tablespoon (15ml) vegetable oil

@ibbybibby 2 года назад

How did it go?

@shyamdevadas6099 4 года назад

Awesome video! I spent a couple years in China and lamian was one of my sentimental favorites. Every attempt to learn to make it has really left me discouraged. I'm so glad I ran across your video. Tim is awesome!

@sabyx5 2 года назад

Thank,you for clearly showing the stretching process. Finally This is the FIRST time I clearly understood how it’s done , after watching tons of other videos that showed it way too fast by pros . God bless!

@PeaceLoveAndRico 3 года назад

i am in love with Tim... WOW, I am smitten! is it the fact that he simplified these noodles that made me cry for years? maybe. Can you make more Tim happen?

@techmastertipsandtricks1430 3 года назад

Tim had a major in chemistry but ended up being a chef

@conorhughes6018 3 года назад

It shows

@oscartortajada5027 4 года назад

Awesome job, you are a great teacher, I will give a try (or two)! Thanks a lot from Spain.

@sheenachen 3 года назад

Can't wait to try this out! Thanks to Tim for explaining this in a fun and understandable way. Also for being adorable.

@teamkeller 3 года назад

AWESOME VIDEO!! We are making pulled noodles soup for the first time ever right now with our daughter whom we adopted from China to celebrate the beginning of Chinese New Year. This has been incredibly helpful. Thank you for sharing your knowledge!

@toshiyukisuzuki7610 4 года назад

Tim is no longer with ATK? Wherever you choose to share your cooking knowledge, you will always shine.😊

@KaustavMajumder Год назад

Dude has his science game on point! 👌

@jsen4852 4 года назад

I'm gonna' make this weird and call you noodle Jesus. Because what you just did was the gluten equivalent of walking on water. I've been trying to figure out how to do this for 15 years, and was stuck at an impass: Option #1) Successfully make stretchy noodle dough with various poisons that somehow pass for food additives overseas. Or... Option #2) Buy a kitchen-aid, run it for hours on end and watch a beautiful piece of kitchen technology as it slowly dies a horrible feverish death. ...But then you showed up out of nowhere with the Nooch. Now I can make delicious noodles without poisoning my friends & family, OR killing something I love! Thank you Tim!

@MrNoipe 4 года назад

Fun fact, ramen and lamian actually are the same characters in japanese/chinese. however, ramen isn't usually pulled anymore.

@kimchiburger7844 4 года назад

You can't pull ramen as its hydration is very low. It needs gluten formation rather than relaxing it. They are essentially the same, you're right as ramen came from lamian

@urthsfount5611 4 года назад

But actually in Japan pretty much everyone write ramen in katakana instead of kanji, or use its alternative name 中華そば (Chinese soba)

@benliu9956 4 года назад

Urthsfount ラーメンor拉麺. Because ramen is actually a borrowed word from Chinese, that's the reason they use katakana. Same for representing English words in Japanese by katakana

@fabioconsonni3232 3 года назад

as far as I know, Raamen are made with KANSUI (aka lye water), a strong alkali (PH 11,5) made from potassium and sodium carbonate. The solution is put into the dough to give that springy texture.

@thesecretthirdthing 4 года назад

Thanks so much, I never was able to figure this recipe out when I tried it because I didn't have a dough relaxer, just tried to knead it myself, lol. This is gonna make it possible!

@epicpajama 3 года назад

This video is so helpful. I lived in china for 5 year and loved eating at the local la mian noodle shop. After some time i started asking them if they would teach me how to make the noodles. After about a week of asking and finally offering them 300rmb they let me in the back and showed me how to make the noodles. I got the technique down no problem, But sadly they absolutely refuses to tell me what it was that they put in the dough to make it stretch and hold its shape. They said that they would tell me what it was if i became a Muslim... I like noodles but not that much. So i got them to give me some of the liquid in a small container and i took it home as i had a chemical testing kit at home (Yes, i did this.) but was still not able to identify what it was. I am very happy to finally find a video that shows how to make the noodle dough, Thank you.

@falyre 3 года назад

Okay that dude that refused to give you that secret is just rude??? Like ,you can't make someone religious in exchange of a cooking "secret" that's not even a secret ,but yeah ,you found the secret after all! x)

@joeiswar 4 года назад

Tim was on America’s Test Kitchen awhile ago. Now working with Serious Eats. Didn’t Kenji do the same?

@gabrieltoledano5560 4 года назад

Someone from here ended up on BonAppetit

@soundgarden01 4 года назад

@@gabrieltoledano5560 Sohla

@itamarolmert3549 4 года назад

Yup!

@bl6973 4 года назад

joeiswar Tim was part of the science editors in atk, so this is kind of fitting

@exoarn 4 года назад

Wow, this is great. The dough science is fascinating as well, definitely not too much! Will try this recipe as soon as flour is available again.

@HowToMakeDinner 4 года назад

I cannot express how excited I am about this! I never thought this was something I would attempt but now? And that special ingredient? I’m already a huge nooch lover and this is all just so wonderful. Also, Tim you are lovely on camera. Wish me luck!

@drumprince91 4 года назад

Good luck!

@joshthompson5267 3 года назад

How'd it go?

@HowToMakeDinner 3 года назад

Josh Thompson I wish I could share a photo in here! It was... not terrible, but he certainly makes it look easier than it is! I definitely need practice!

@katharinavonzitzewitz826 4 года назад

This is the most amazing tutorial video I've seen on making Chinese noodles /this technic ..Bravo !!!👍👍👍

@drricky 4 года назад

Excellent explanation and videography. Well done, do more videos with this guy.

@nawty26 4 года назад

AWESOME VIDEO!!! Thoroughly enjoyed watching this. Explained simply and totally understandable. An excellent host. THANK YOU!!!!!

@lungsfullofwater 4 года назад

I love his cauliflower gratin video on ATK, with Julia. I really wish we could see more of him.

@cheekoandtheman 2 года назад

i found running the dough brutally through the pasta machine flatterer and letting the dough fall as it may , then rolling the dough out became really easy, but hey , I am super new to this , yet it was the only time the dough went my way easily tonight after making initial mistakes with kneading the dough like it was bread . I am super grateful for this excellent tutorial !

@juanerivera114 4 года назад

Finally a receipe that i can make in my house, awesome, thanks from Puerto Rico.

@dtape 4 года назад

Great video. Really interesting knowledge content, impressive demonstration and delightfully straight-forward. I want to watch more videos like this.

@dianel.9703 4 года назад

Genius! Thank you for this Tim.

@KindofCooking 4 года назад

Thanks for posting this! Awesome in-depth video. Looking forward to making this.

@waltertassi 3 года назад

Congratulations on the detailed explanation and the necessary details. It's a real Master Class. Thanks a lot!

@jacquelinewu3277 3 года назад

What a fun noodle making process to watch but hmmm...Tim this is HARD! You made it look easy!!😂

@mssuezee6178 4 года назад

Thanks so much Tim very informative and I'm making tomorrow AGAIN 😆. 🙋🌷🙏

@pendiemz 4 года назад

Tim has a sass. Tim is cool. We want more Tim.

@PepinoMichoacan 4 года назад

Great scientific analysis! I was looking for that for months. Excellent host as well, thank you.

@flagrantlyvivid7195 2 года назад

The best explanation and technique demonstration on RU-vid. THANK YOU!!

@xxx3janmichael2xxx 4 года назад

now I finally found the secret about being elastic in dough. Finally I can express my look like a professional presentation Lol

@derekchandruang 4 года назад

This guy is awesome. More from him pls

@7u231 3 года назад

The BEST tutorial video. Enjoyed the chem part too! Thanks a lot!

@coronelsakura2841 3 года назад

Tim, you should have your own channel, you are the best.

@DrZzen 3 года назад

Very impressed by the simple yet logical explanations. Will follow.

@anyonecancook6105 4 года назад

Thanks a lot! This is the best tutorial on hand pulled noodles!

@paulsim9172 4 года назад

Great presentation and explanation. Thanks Tim!

@ritvijpatankar731 3 года назад

Wow. I love the way he nerd me through the noodles...... U r awesome!!! I think I finally found a way for some amazing handpull homemade noodles!!! Thanks again!!!

@neeper27 4 года назад

Thank you! Informative. Not too much science, but just enough to understand the process. A genuine guy

@imprimisxo 3 года назад

Great video! Thank you for sharing. Any chance these can be vacuumed bagged and stored in fridge?

@chefpizza4677 3 года назад

Thanks for the recipe I have been looking for one for years. I’m glad you put it out there

@Unacuncunaamarilla353 3 года назад

This is a great video, Tim is super nice and knowledgable, please put him in more videos!!!

@lucascardoso2943 3 года назад

Really nice! I was able to do it! For the flour, I used a Semola (Italian) flour with 10% of protein (for 100g), and to Knead the dough, I used both techniques, rolling and expanding to the sides using the fists and this is it (30 Minutes total). Thanks!!!

@wujomao 3 года назад

I think your dough will be better if you use 12% protein or higher. In the US, usually All Purpose flour contains 10% protein but not ideal for this excercise. Glad that you made it though.

@gab.lab.martins 4 года назад

This is awesome. Wish I had the countertop space to try.

@manatoa1 4 года назад

Superb video. You made it seem very doable. I'll give this a go when I can get nutritional yeast. Or make it from homebrew leftovers maybe.

@komal_sorab_vlogs 6 месяцев назад

Best explanation and demonstration 👍

@Mchand007 3 года назад

Best and clearly explained video on hand pulled noodles.

@cookerymagic2167 2 года назад

thank you so much for sharing.

@pinkponyofprey1965 4 года назад

I'll save a link to this in my folder that works like a "kitchen bucket list". I have to try this! :D

@aL3891_ 4 года назад

the dough relaxers.. man i knew there was something more going on :P i tried to make hand pull noodles with overkneadng but i never was able to get it right

@jaxonsaledrab7035 3 года назад

I am very impressed on how much science you gave us! You talked about elasticity, gluten and all BUT you missed to provide what people need! Proper measurement to make the dough/noodle! 😅

@michellebowen1194 3 года назад

Read. The. Description.

@dude3675 3 года назад

Wow..superb and outstanding. Thanks for the tutorial👍

@TheRint9495 4 года назад

I really love hand pulled noodles. In Jakarta I ate it at a restaurant. It served as seafood tomyum soup with this noodles. God I'm craving it now! 😢

@andrewhickey3001 2 месяца назад

Wow, by far the best noodle pull instructional video I have found!! Great Job and I will be using this over and over. 1 question. Do you reuse the mass of leftover dough from each pull???

@BearFoodKitchen 4 года назад

You make it look so easy.

@mayasujchcha2702 3 года назад

Wish you had given exact measurements of ingredients. Great video with explanation, practice and funny titbits. Keep it up Tim!

@michellebowen1194 3 года назад

Read. The. Description.

@mayasujchcha2702 3 года назад

@@michellebowen1194 Thanx. Great job!

@herzerskerzer 7 месяцев назад

This is one of the best explanations ever. Thanks man!

@Tdeimis 4 года назад

Thank you!

@SpaghettiMarinarable 3 года назад

Noot (nooch) to the rescue! I live for this stuff, and I make noodles at home. I never dreamed it would be the secret ingredient!!!

@Michael-se6om 3 года назад

Cool thanks. Nice explanation of the sience behind pulled noodles. Enjoyed your video. Cheers, Michael

@matlit1859 4 года назад

Excellent video. Gonna try this one day

@carpii 4 года назад

Video Suggestion: Would love to see Serious Eats create a comprehensive vid about all the different thickening agents.... what they excel at, when to use them and when they aren't suitable. Gelatine, Carrageenan, Guar gum, Xanthan Gum, Arrowroot, Agar Agar, rouxs, cornstarch etc etc.

@mssuezee6178 4 года назад

Great idea 💡

@sarahjackson1364 3 года назад

This looks delicious, where can I find the recipe you used?

@donttouchthisatall 4 года назад

No such thing as "too much science" :-) I'd argue that Cysteine is defo not bad for you, given that it's an amino acid.

@slowfuse 3 года назад

been trying to do this for years, and you are right the other recipes online are trash

@carolrosado8292 3 года назад

Thanks,Tim,You make it look super easy.

@dankulafan6905 3 года назад

This is the ancestor of the ramen

@JULOC05 3 года назад

You are such a good instructor.

@Vagolyk Год назад

I think this is the definitive video for hand pulled noodles.

@antnwa 4 года назад

Okay that was really informative and he went just at the right pace. Visuals with the explanations were simple to understand. +1 Now... I just need to figure out how to create a work surface wide enough lol I'm feeling pretty confident about trying to hand pull noodles again. And I'll actually knead it into logs instead of going the bread route.

@MichaelRpdx 4 года назад

That is an amazing video - and it has facts, like the bread relaxer - that you don't get elsewhere. Thank you so much.

@nancysenatharang4185 3 месяца назад

Wow. This dude rocks.

@ramherrump 4 года назад

Tim is gonna be a star, what a great video!

@nikkitin325 3 года назад

So this was an amazing tutorial... 1st try was not bad at all.. would try again and now its about learning to pull the noodles more efficiently... they say the experts have a 10 yr experience... wouldn't take that long am sure