#hand-pulled noodles

[mayadawn]

Cumin Lamb Noodles

Recipe by Omnivore's Cookbook

[happyinthebelly]

Smoked Turkey Ramen 2021

Ingredients: 

Stock

1 pound of chicken feet 2 pounds of pork neck bone left over turkey bones with turkey neck and spine one onion split one shallot whole head of garlic cut the top 2 thumbs of ginger, skin removed and chopped 3 dried chilis 1 bundle of green onion rough chopped 1 Daikon radish

Tare

7.5g of Kombu - about two sheets  75 ml cooking sake 75 ml mirin 250 ml stock (one you’re making) ¼ pound of turkey shredded 50 grams salt 20 grams msg juice of half lemon, skin of half lemon salted

Dashi

2 sheets of kombu  1 pack of bonito 1 quart of water

Aroma oil

1 tbsp per bowl scallions garlic cloves 

Instructions:

Stock:

Soak all the meat (chicken + raw turkey and pork separate) for 60 minutes or longer to get rid of blood 

Boil chicken feet for 1 minute and the rest for 3-5 minutes. Discard water. 

Layer in order in stock pot: pork neck bone, turkey bones/neck, chicken feet then aromatics.

Fill pot with enough water to cover everything

Bring to hard boil slightly covered. Clean off scum for first hour. Boil for 6 hours or more and try not to disturb as much as possible. Add water back in as ingredients become uncovered

Shio Tare: 

marinade mirin, kombu, and sake together overnight

When making tare the next day heat it up to 176 degrees and hold for 5 minutes

Remove kombu and add stock & turkey - boil for 5 minutes

Strain and add in salt and msg. Heat for 2-3 minutes until dissolves

Dashi:

Make dashi 2 sheets of kombu 1 pack of bonito. Bring about a quart of water to 150F and steep the Kombu for 20-30 minutes. Adjust heat to stay as close to 150F the whole time.

Remove Kombu and bring water up to 180F. Add the bonito flakes and kill the heat. Steep for no more than 5 minutes and strain. That’s your dashi to mix with the strained ramen broth. Ratio should be 1 oz of dash for ever 4 oz of soup when serving

Aroma Oil:

Heat fat, scallions and garlic for 30 minutes and strain

Prep for bowl:

12 oz of stock + dashi

40 ml tare

1 tbsp aroma oil

packet of sun noodles, swish noodles in broth

toppings as liked

Refer to other recipe for soy sauce marinade eggs 

[missguomeiyun]

lunch @ Tang Bistro

Shared a meal here with Christina bcos. .. the OTHER hand-pulled noodle place is STILL closed. Like how does this always happen.. .? We have tried to go there like a handful of times now- they’re open according to Google but when I phoned twice during their business hours yesterday, no one picked up =(

So we came here, Tang Bistro, for hand-pulled noodles instead.

I’ve been here last summer (my one & other time visit), & remember good things about it. The interior still looks the same; the old Urban Diner furniture & everything is still in place.

Christina tried to look at their menu online thru their PDF but said it was too much haha I don’t blame her. Like I mentioned in the last post about this restaurant, their menu is like a story book. Not only does it have their menu items with beautiful coloured photos, they also have descriptions of their dishes (their background/history). Worth checking out if you want to learn more about or taste northern Chinese food.

[PS: the other day at work, someone asked what’s the difference between Chinese & Korean food- it wasn’t a hard question but to explain to someone who isn’t very knowledgeable in Asian cuisine.. . it’s becomes a difficult question to answer. The kinds of differences that exist also change depending on which ‘area’ of Chinese & Korean food you’re talking about. The different regions of each country, even though there’s overlapping dishes, have different tastes & flavours. So it’s really incomparable =/ What are your thoughts? ]

Anyway, our food! We ordered 3 things to share.

Starting with the cold flat noodles called “liang pi”. They have a spicy & a sesame sauce one. Essentially, these are considered appetizers. Think of them as a noodle salad, since it’s served chilled. Christina chose the sesame one; however, the sauce was more like 75% peanut sauce, 20% chili oil, & 5% “sesame” (seeds). I really liked the spicy peanut sauce. But.. . I prefer noodles hot so to be, the cold aspect of it was dissatisfying.

(I took home the leftovers of this dish & heated it up. Different sensation overall~ I much preferred it to be hot, even though the texture of the cucumbers upon microwaving became kinda weird.)

Egg + tomato on hand-pulled noodles. I tried this last time, & it was great! (& still great!)

The braised beef brisket on hand-pulled noodles (dry version). I had the soup version last time so I wanted to try the dry one. Hmm.. . flavours were just as how I had remembered it - very star anise & peppercorn-heavy. It wasn’t as spicy as the soup version bcos it’s not drenched in the spicy broth. It also contains some carrot, potatoes, green beans, & fried tofu.

While the flavours of the beef was good, the best part was the hand-pulled noodles! Each strand was like 1inch in width & 12-16in in length. Super chewy & bouncy~

. . .

& then we went to the south side H-mart for ice cream. I swear I am not addicted to this ice cream. I’m not! (yet)

It is seriously so delicious though. The same brand also had a corn-flavoured one, which was located right next to this. I was close to getting that one but. .. I just couldn’t bring myself to it. I NEED the injeolmi ice cream!!

[whateuniceats]

Got around to visiting Very Fresh Noodles in Chelsea Market a few weeks ago after hearing good things about their hand-pulled noddles (biang biang noddles) which you can see the workers making since it’s set up open kitchen-style. I heard the lunch rush can get a little nuts so I stopped by a little later after work more towards 8 pm. It was still surprisingly busy with a line, but luckily not an impossible line that moved pretty quickly. 

I ended up getting the La Mei Taiwanese Beef Noddle Soup, made with slow-braised beef shanks, pickled mustard greens, cilantro, a touch of chili oil, and hand-pulled noodles in beef soup. The beef noodle soup was absolutely scrumptious and had really generous portions of both the beef shanks and noddles. Literally just what I needed to warm up on a cold February evening. You can indicate the spice level when you order at the cashier and I ended up getting mine in a mild spice flavor since I wasn’t feeling that adventurous. While I’m admittedly a ramen-style noddle girl at heart, I’m definitely glad that I gave Very Fresh Noddles a shot and would certainly recommend them if you’re looking for first timer for biang biang noddles in the city. 

[formeryelpers]

Dolan’s, 742 W Valley Blvd, Alhambra, CA 91803

Dolan’s specializes in Uyghur cuisine. The Ugyhurs are Turkic and practice Sunni Islam, with nearly 12 million living in China, mostly in Xinjiang. The menu includes traditional dishes like Uyghur polo (rice with lamb), laghman (hand-pulled noodles), big plate chicken with hand-pulled noodles, kebabs, manta (dumplings), samsa, as well as vegetarian dishes, soups, appetizers, and desserts. The meat is halal. I overheard that you can’t adjust the spice level of the dishes.

Uyghur goshnaan ($18.95): this was a stuffed meat pie, similar to Chinese meat pies but as big as a Chinese scallion pancake. The shell was fried to a golden brown, thin and crisp, though the bottom was wet with juices. The ground beef, onion, and peppers mixture was mostly beef – lightly spiced. It tasted a bit gamey to me but they said it was beef. It wasn’t salty.

Homemade yogurt ($5.95): thick, creamy – not the pot set kind. I think it was strained and made with whole (cow’s milk). It comes with raisins, honey, and crushed walnuts. I asked for no raisins and honey and walnuts on the side. The yogurt came topped with honey and walnuts. The yogurt was not sweetened and it looked like a lot of honey, but when it was mixed together, it wasn’t crazy sweet. The walnuts added a bit of texture and yogurt. It was like regular yogurt only a bit thicker. Fairly large portion, larger than the usual 5.3 oz yogurt cup.

It’s not the most exciting cuisine, but it’s also hard to find. The restaurant has a fancier feel with white tablecloths, colorful glass pendant lamps, Uyghur art, and fancier chairs. It smelled like spices inside. They played lively Uyghur music.

3.5 out of 5 stars

By Lolia S.

[tetedetele]

Chinese hand-pulled noodles, known as lamian in Northwest China, require just 3 ingredients and a little patience to make at home.

[cursedkennedy]

Chinese Hand-Pulled Noodles Making lamian, or Chinese hand-pulled noodles, at home only takes three simple ingredients and a little patience.

[formeryelpers]

Dun Huang, 1370 S Fullerton Rd, Suite 106, Rowland Heights, CA 91748

Our search for a good bowl of Chinese noodles brought us to Dun Huang. DH is known for their Northwestern style Chinese noodles (yes, hand-pulled) but they also have other items like BBQ skewers, Chinese burgers, stir fries, fried rice, and desserts. With the noodle soups, you can specify the type of noodle you’d like (I think there were five options).

The menu is nice and includes a color photo of every dish.

Signature Lanzhou beef noodles ($12): hand-pulled noodles in a light beef broth, slices of beef, radish slices, house special chili oil. Opted for flat noodles. The noodles were flat and thin and not chewy enough but the clear broth with the house special chili oil had a delicious blend of spices. It wasn’t very spicy but had lots of flavor. The beef slices were very thin.

Dunhuang Saozi noodles ($12.80): hand-pulled noodles in a sour and spicy soup topped with cilantro, potato, carrot, mushroom, egg, and ground pork. I chose wide noodles and they the best part – chewy and toothsome. The broth was a little too salty and wasn’t spicy or sour enough. The veggies were diced finely and soft. The broth was heavier and saltier than the broth of the Lanzhou beef noodles.

It’s a large restaurant and it looked nice, clean, and upscale…reminded me of Din Tai Fung. The food arrived quickly. Service was friendly. I was expecting higher prices because the restaurant looks upscale – pleasantly surprised that the dishes are a good value.

4 out of 5 stars

By Lolia S.