Homemade Chinese Noodles – Two Ways

Method

1. For knife-cut noodles (40% moisture): In a large bowl, mix the flour with salt. Gradually add the lukewarm water, stirring constantly with a wooden spoon or chopsticks. Switch to your hands and knead until a dough forms. Cover with a damp dish towel and let rest for 20 minutes.
2. Knead the dough for 5–10 minutes until smooth and elastic. Return to the bowl, cover, and let rest for another 30 minutes.
3. Lightly dust a work surface with cornstarch. Roll out the dough very thinly with a rolling pin. The dough should not be sticky. Dust both sides with more cornstarch, then fold the dough over itself a few times. Using a sharp knife, cut into thin strips. Dust the strips with additional cornstarch so they don't stick together.
4. For hand-pulled noodles (50% moisture): In a large bowl, mix the flour with salt. Gradually add room-temperature water, stirring with a wooden spoon or chopsticks. Knead by hand until a dough forms. Cover with a damp towel and let rest for 20 minutes.
5. Take out the dough, knead briefly, and divide it into 6 equal pieces. Place the pieces in a baking dish, brush with oil, and cover tightly with plastic wrap. Let rest for about 2 hours.
6. Lightly oil a work surface. Take one piece of dough and flatten it into a long rectangle. Press a chopstick lengthwise down the center to create a groove — this is where the noodle will split. Hold the ends and gently stretch the dough, slapping it against the work surface with a rhythmic motion until it is long and thin. Split the strip in half lengthwise along the groove to get two noodles. Repeat with the remaining dough.
7. Cook both types of noodles in boiling water for a few minutes, until tender but chewy. Drain and serve immediately with your favorite sauce, stir-fry, or broth.