Hetty McKinnon’s Easy Hand-Pulled Noodles Are the Perfect Sunday Cooking Project

Prep: 45 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

On Sundays, my only ritual is patience. Freed from the relentless pressures of weeknight cooking — when fast and furious dictate my menu — on Sundays I opt for things that will take time, or that can be cooked in stages. I look for recipes that are languid, that require my attention but only just enough, so I can still watch a movie on my laptop or listen to my favorite podcast while I’m cooking. This is a respite from the way I normally cook, which is either fast (for family meals) or meticulous (recipe testing). On Sundays, I turn to things I already know — it could be the meditation of folding dumplings or wontons, the comfort of rolling pici pasta alongside my daughter, or pulling noodles by hand.

Ingredients

3 2/3 cup (450 grams) bread flour or all-purpose flour, plus extra for dusting
2 teaspoons sea salt
5 ounces ginger, peeled and finely chopped (a roughly 7-inch piece)
6 scallions, finely sliced, white and green parts separated
1 tablespoon tamari or gluten-free soy sauce
2 teaspoons salt
1 1/4 cups vegetable or other neutral oil

Instructions

Make the dough:
Combine the flour and salt in a large bowl. Using a pair of chopsticks, gradually stir in 1 cup (225 ml) of room-temperature water, a little at a time. It will look dry and rough—this is normal. Using your hands, bring the dough together, incorporating any dry bits of flour. When the dough comes together into a large ball, turn it out onto a smooth work surface (preferably not wood) and knead for 8 to 10 minutes, until the dough is smooth and malleable. Cover in plastic wrap and allow to rest at room temperature for 45 minutes. You can also leave it to rest overnight in the fridge—just make sure you bring it back to room temperature before the next step.
Make the ginger scallion oil:
Place the ginger, white part of the scallion, tamari or soy sauce and sea salt in a heatproof bowl.
Place the oil in a small saucepan over medium–high heat for 3 to 4 minutes. It is hot enough if it sizzles when you place a wooden chopstick into it. Very carefully pour the oil over the ginger and scallion mixture. Allow to cool, then add the green part of the scallion and stir to combine.
Roll out the dough:
After the first resting period, knead the dough for 2 to 3 minutes, then rest it again for 15 to 20 minutes—this relaxes the gluten and makes the dough easier to roll out. By now, the surface will look very smooth. Sprinkle your work surface with a little flour and divide the dough into four equal pieces. Working with one piece at a time (keep the others covered with a damp tea towel), roll it out into a roughly 9 x 12-inch rectangle (dust the rolling pin or surface with more flour if the dough sticks). If at any time the dough bounces back too much when you are rolling, simply leave it to relax for a few minutes. The more time you let it rest, the easier it will be to work with.
Cut and pull the dough:
Lightly dust the dough with flour and, using a sharp knife, cut it into 1/2 to 1-inch-wide strips. Lift up each strip and gently pull, running your thumb and index finger along the noodle to elongate the strand. You don’t have to pull too hard, just enough to slightly stretch the dough. Dust the strands with more flour to stop them sticking. Transfer the noodles to a floured sheet pan, cover with a tea towel, and repeat with the remaining dough.
Cook the noodles:
Bring a large saucepan of well-salted water to the boil. Add the noodles in batches of two or three handfuls (depending on the size of your pan) and cook for 2 to 3 minutes, until the noodles float to the surface. Remove them from the water with tongs. Toss the noodles with the desired amount of ginger scallion oil. If not serving with the oil, fresh noodles stick together easily, so dress them immediately with a few drops of sesame or vegetable oil.