Approximately 4
30 minutes
Preparing
10–15 minutes
Cooking time
1 hour 15 minutes (or overnight in the refrigerator)
Proofing or resting
Ingredient
- 500g Hoa Ngoc Lan No. 11 Wheat Flour
- 30g Tapioca Starch or Cornstarch
- 300g Water
- 5g Salt
Tool
- Mixing bowl
- Kitchen scale
- Rolling pin
- Knife or dough cutter
- Cooking pot
- Strainer or slotted spoon
- Bowl for cold water or ice water
- Step 1: Mix the Ingredients
Combine the Hoa Ngoc Lan No. 11 wheat flour, tapioca starch or cornstarch, and salt in a mixing bowl. Gradually add the water while mixing until the ingredients come together to form a uniform dough.
- Step 2: Rest the Dough
Cover the dough tightly and let it rest at room temperature for approximately 1 hour. Alternatively, cover and refrigerate the dough overnight if preparing it in advance.
- Step 3: Fold the Dough
Roll the dough flat and fold it over itself. Repeat this process 3–4 times, then let the dough rest for another 15 minutes.
- Step 4: Roll and Cut the Noodles
Roll the dough into a sheet approximately 0.4 cm thick. Cut it into strips about 7 cm long, then gently stretch each strip to approximately 15 cm in length.
- Step 5: Boil the Noodles
Bring a pot of water to a boil. Add the noodles and cook for approximately 2 minutes, or until they float to the surface and reach the desired texture.
- Step 6: Rinse the Noodles
Remove the noodles from the pot and rinse them under running water, or briefly place them in ice water to cool them and prevent sticking.
- Step 7: Prepare and Serve
Add the noodles to a pot of bone broth along with your preferred toppings. Simmer until the noodles are heated through and reach the desired softness. Serve hot.
