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  • 1 ½ cups high protein flour
  • 100-110 ml water (room temperature)
  • ½ tsp. salt


  1. Pour high protein flour in a mixing bowl, add salt to flour.
  2. Slowly add in water, mix into a sticky dough and continue to knead until the dough is smooth, non- sticky, fully developed and elastic for about 20 minutes.
  3. Form into a ball and cover with damp cloth to rest the dough for at least 20 minutes.
  4. Pin roll dough into a thin layer of square sheet, using dough cutter to cut sheet into long thin stripes.
  5. Take up the stripes and pull slightly into longer noodle stripes.
  6. Boil a pot of water, drop in the noodle and cook for about 2 minutes.
  7. Dish out noodle, rinse in cold water and place noodle back into hot water then soak for a short while and dish out again.
  8. Mix 1 tbsp. cooking oil into noodle to prevent the noodle from sticking together.
  9. Cook the noodle in soup or stir fry the noodle.
  10. I chose to stir fry the lamen this time.
  11. a. Must choose high-gluten flour
  12. b. Use the right amount of salt :
  13. • Too much salt, dough does not stretch,
  14. • Less salt, dough tends to break when pull.
  15. c. Water temperature:
  16. • Winter use luke water (light warm water), other seasons use cold water.
  17. d. Rest dough:
  18. • Let dough rest to allow dough to absorb water and enable protein to build in dough thus improving the quality of gluten.
  19. • Generally during winter time rest not less than 30 minutes whereas in summer rest the dough for about 20 minutes.

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