Homemade Northeastern Noodles 自製東北麵條

Nearly every region in China has its own versions of noodles. In the northeast and midwest noodles and other wheat products used to hold the place of rice today, and maybe still so in some families. Chinese are so in love and proud of their noodles some say Marco Polo came and learned it so Italians have their pasta today.

This is a northeastern recipe from my mum, it cannot be any simpler. It can be made from any kind of flour and anything can be added in, for example pureed spinach or mushrooms. I used 2/3 all-purpose and 1/3 wholemeal for this particular one. The only one thing to keep in mind is to use cold and as little as possible water, as northeastern noodles are to be firm instead of soft, just like al dente pasta. In the old days making noodles used to labour consuming because the hard dough had to be kneaded well then rolled paper thin being cut into noodles by a knife, but know with a pasta machine it is all too easy. And once you’ve tried the homemade noodles a few times, you would never be able to go back to the store bought dry packs.

Homemade Northeastern Noodles

Ingredients (serves 2):

  • 250g of all purpose flour
  • Cold or chilled water

Process:

  1. In a mixing bowl, use as little water as possible to mix the flour till a firm dough forms. It’s best to use your hands as by the time a dough forms from stirring with a spoon it’s already too soft.
  2. Knead hard for 5 to 8 minutes until dough becomes smooth, cover with Glad Wrap or damp cloth and rest for 30mins (good time for preparing the stuff to go with the noodles).
  3. Transfer to a flat surface, use a rolling pin to flatten the dough to about 1cm thick (you can separate the dough into 2 portions), then feed it to the pasta machine at the widest setting (1 on my machine).
  4. Fold the sheet a few times to 1cm thick then feed it to the machine again, repeat this a couple more times or until the sheet comes out smooth and without lumps. This helps the noodles become more firm.
  5. Feed the sheet through a thinner setting (4 or 5 on my machine) to get a smooth, thin sheet.
  6. Feed the thin sheet through the noodle cutter (wide or narrow up to your liking), collect with the mixing bowl, quickly sprinkle on some flour and toss until noodles are evenly coated and not stuck together. Done!

If not using a pasta machine then for Step 2 knead for a bit longer until dough is very strong, and instead of Step 3-6 just roll the dough into a paper thin sheet, sprinkle with flour to prevent sticking, loosely fold a few times to a manageable size then cut into noodles with a sharp knife. Sprinkle with more flour and toss slightly for even coating.

Fresh noodles should be either cooked or frozen immediately, they would dry out and crack soon if left outside. To freeze put them in sandwich bags by portion, they keep very well for months and don’t really change texture or flavours.

Cooking:

  1. Fill a pot with water and drizzle in some oil and salt, bring to a boil.
  2. Drop the noodles in and stir with chopsticks to prevent sticking (especially important if cooking frozen noodles).
  3. Bring to a boil again, stirring constantly so it doesn’t boil over, pour in a shot of cold water then bring to a boil again, turn off the heat and strain the noodles. Done.

Put them in a soup, mix them with a favourite sauce, stir fry them… Enjoy any way you like!

Form a firm dough using as little water as possible

Roll to 1cm thin

A smooth, thin sheet

Cut into noodles

中國幾乎每個地區都有幾個版本的麵條,在東北和西部麵食一直在人們生活中佔著非常重要的地位。中國人鍾愛著麵條,有人說是當年馬可波羅學了中國麵條後帶回意大利,才有了今天的意大利麵。
這款東北麵條是媽媽的味道,再簡單不過了。什麼麵粉都可以用,甚至可以加一些其他的味道,例如碎菠菜或蘑菇。我這裡用了2/3中筋麵粉和1/3全麥麵粉。唯一要注意的是要用冷水和麵,並且水用的越少越好,這樣面才會硬身有咬勁,東北麵條可千萬不要軟趴趴的。在過去做麵條是很累的活,因為麵團又硬又要揉出勁來,然後要擀的薄薄的再用刀切細。可是現在有了麵條機,做麵條實在是太容易了。習慣了新鮮麵條的味道後,是不會再看一眼店售那乾巴巴的麵條的。
自製東北麵條
食材(2人份):

  • 250g 中筋麵粉
  • 冷水或冰水

做法:

  1. 在面盆裡用儘量少的冷水或冰水將面和成一個硬硬的麵團,最好是用手和,如果只用攪面勺的話當麵團形成的時候就已經太軟了。
  2. 用力揉5到8分鐘,到麵團質地變筋道為止。用保鮮膜或濕布蓋起來靜置30分鐘(這個時間可以準備吃面的配菜)
  3. 在桌子上將麵團(可以分兩份處理)擀成1釐米後的麵餅,然後用麵條機最厚的設置壓成長麵片。
  4. 將麵片對折幾次回到1釐米的厚度,再次送入麵條機,重複兩次到麵片的表面光滑無顆粒。這個過程會幫助面變的更筋道。
  5. 將麵片送入更薄的設置(我的機器上是4或5),得到一張長長的光滑薄麵片。
  6. 將薄麵片送入麵條機切割的一面,厚薄按個人喜好,切出的麵條用面盆接著並迅速撒上些麵粉,搖晃盆子使其均勻的粘上麵條,防止麵條粘連。完成!

如果沒有麵條機,第2部揉麵時就要揉久些到麵團很勁道為止,靜置後直接用擀面棍擀成1毫米的薄片,撒上麵粉(防粘連)再輕輕地對折幾次,用刀切出麵條,再撒上些麵粉用手抓一抓(讓麵粉裹的均勻)。

新鮮的麵條要馬上煮或者冷凍保存,放在外面會很快變乾開裂。冷凍時可以分份量放入密實袋,因為除了麵粉和水沒有其他成分,這樣的麵條可以保存好幾個月而風味不變。
煮麵:

  1. 锅裡裝滿水並加入一湯匙油和一撮鹽,煮開。
  2. 放入麵條並用筷子攪開防止粘連(尤其是煮冷凍麵條時)
  3. 煮開後(不時攪拌防止溢鍋)加入一大匙冷水,再次煮開後麵條就好了。(冷凍麵條同樣)

湯麵,拌面,炒麵,隨你發揮!

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One response to “Homemade Northeastern Noodles 自製東北麵條

  1. Pingback: XO Sauce Tossed Noodles XO醬撈面 | PukakiBlue 冰川藍·

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