Get the FREE recipe:
The pleasantly chewy texture of these long Chinese noodles is part of the allure, as is the practice of delicately pulling the fresh wheat dough to create the strands. Hand-pulling noodles, or la mian, is a technique that has been passed from generation to generation, and the results cannot be replicated with a machine. With just bread flour, water and salt, and a little patience, you really can make these fresh noodles at home. Vivian Chan-Tam shows you how.
——————————————
Download the Cooking app for daily dinner picks, helpful tools, and even more videos:
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
source
25 Comments
Leave a Reply
You must be logged in to post a comment.
Get the FREE recipe: https://nyti.ms/489UFh8
What a fantastic video! I agree with so many other commenters… Vivian is a natural, funny, and reassuring presence on camera! Loved the bit where she talks about the "dense, angry noodle pieces" with facial and hand expressions to boot.
That’s my favorite brand of chili oil, I have tried many and I like that the most.
excellent tutorial
Can you call the dish by its name?
There's loads of different types of hand pulled noodles in China. Biang biang noodles is just one type.
I recently had a dish very close to this and fell in love with it. Now You've given me the tools to try and recreate it at home. Thank you
Im going to do this as a fun project with my nephew! He’s noodle obsessed.
A very approachable video! Great job! I appreciate the emphasis you create with the way you explain technical methods in a non-intimidating way. There is a noodle shop in my town that makes noodles, and It would be really nice to create them at home; however, I could never replicate their delicious entrées. 🙂
Love her energy and would absolutely watch more Vivian!
If you are going to make Chinese style noodles, you could at least use the Chinese word for it instead of hand pulled noodles. The noodles are called La Mian (拉面). It isn't that hard to pronounce. Unbelieve that NYT isn't afraid to use the word Ramen (the Japanese pronunciation of a Chinese word) but can't bother to use La Mian. Another example of everyday Sinophobia in US media and passively erasing Chinese culture.
She gives me preschool teacher and i love it
Use physics. Gravity, not horizontal.
Vertical is your friend.
I could pull it two feet verti.
I could pull 6 hour one 4 feet
Still, great vid
She has an excellent camera presence, I’d love to watch more videos from her!
She said foot-long and the first dough was like 🦶 😂
Nice
Love how reassuring she is! I want to try making these noodles now
More Vivian please. Such good descriptions of technique and taste
Love Viv!!!! Love noodles!!!!
But what are her socials? I love her!
Looks good!
A lot of single use plastic is involved. Anyway we can minimize the use?
Even though this is well produced, I have to say it is a little pointless. She hasn't developed anything useful for anyone who is really looking for a recipe for hand pulled noodles. This is not how hand pulled noodles work, one at a time! I think this is more of a meditation session. Testing your patience.
👌🏽👌🏽👌🏽👌🏽👌🏽👌🏽
Can you do this in a mixer, I have problems with my hands and I could do what you did?