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Pulled noodles - can't get the dough right

post #1 of 2
Thread Starter 

I fell in love with La Mian, and I'd love to be able to make it at home.

 

I've seen many recipes, and many videos on the pulling technique. The problem is - I don't think I'm getting the dough right. I've tried 2-3 recipes, some with baking soda, some with extra oil, etc. In general, the dough is never as stretchy as is seen in the videos. I have almost no experience cooking - so I don't really know what the cause of this is.

 

One of the times I kneaded the dough for about an hour, rested for 10 minutes, and it would still break upon pulling.

 

The most success I've had was kneading for 15 minutes, resting for 15, kneading for 15, resting for 15. When I did this, I was able to pull to approximately half an inch in diameter before the "noodle" would break.

 

Can anyone give some advice on what I'm doing wrong with the dough?

post #2 of 2

They are good noodles. The skill is difficult to develop as you've discovered. I've never attempted them so I don't have any advice to offer.

 

If you do figure it out, please return and give the tips that will help us out too.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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