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Lamian again... hand pulled noodles experiment #3

caliking
caliking Posts: 19,780
in EggHead Forum
Some moons ago, I was on a tear about lamian. Tried some things, and wasn’t terribly disappointed. 


My dreams of making hand pulled noodles lay dormant, until I recently cam across this Serious Eats piece:
https://www.seriouseats.com/recipes/2020/04/hand-pulled-lamian-noodles.html

Giddy up!! Of course I ordered some nutritional yeast from Amazon!!

I need practice :). The recipe is straightforward enough, but I could only pull them to the 4 strand stage, then they would break. So I sort of stretched each one individually from there. Didn’t take as long as it sounds. The dough was definitely more stretchy and plastic than my previous attempts with lye water in the dough. 

Pulled out some of the lamian broth I had from the first attempt. Boiled the noodles. Plated (bowled?) with broth, dark soy, chinkiang vinegar, and a good shot of homemade chili oil. 



Made for a very tasty lunch. 

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,458
    edited April 2020
    Now you’ve gone and done it.  I’ve been fight the noodle rabbit hole but this has me rethunkin it.   Nice bowl of goodness right there.   

    Tell me more about this homemade chili oil please

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    @caliking I admire your tenacity. I understand (I think) the desire to figure out how to do something. One part admires the skill and knowledge - another part of your brain says, “how hard can it be?”

    I know nothing about these noodles but your dish/bowl looks delicious. Oh, and you still had broth from the first attempt? You are a hoarder.

    We won’t talk about your inability to keep a steady fire burning at this juncture. I’ll just congratulate you on this particular success. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 19,780
    Mattman3969 said:
    Now you’ve gone and done it.  I’ve been fight the noodle rabbit hole but this has me rethunkin it.   Nice bowl of goodness right there.   

    Tell me more about this homemade chili oil please
    It’s a fun and interesting rabbit hole to dive into. But aren’t they all?? :) 

    The chili oil business was posted not too long ago by @The Cen-Tex Smoker . That stuff is downright addictive. You’ll be urging it on everything. Try it on waffles, drizzled with honey. 






    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    SciAggie said:
    @caliking I admire your tenacity. I understand (I think) the desire to figure out how to do something. One part admires the skill and knowledge - another part of your brain says, “how hard can it be?”

    I know nothing about these noodles but your dish/bowl looks delicious. Oh, and you still had broth from the first attempt? You are a hoarder.

    We won’t talk about your inability to keep a steady fire burning at this juncture. I’ll just congratulate you on this particular success. 
    I think there’s a compliment or two in there somewhere, right? =) And what fire?? I’ve already forgotten about that...

    I really enjoy trying to figure some things out, especially when it comes to cooking. Also, the little kid in me gets a real kick out of the “look! I made that!” moments. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Carolina Q
    Carolina Q Posts: 14,831
    If it's more convenient, you can buy nutritional yeast at Vitamin Shoppes. I bought some there once. Don't remember why. Pretty sure I didn't use it! Never heard of lamian.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SciAggie
    SciAggie Posts: 6,481
    I came back to look at that bowl of noodles on my computer screen. Yowza! I'd tear that up. Again, it's great that you stick with these ideas until you get the results you are looking for.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 19,780
    SciAggie said:
    I came back to look at that bowl of noodles on my computer screen. Yowza! I'd tear that up. Again, it's great that you stick with these ideas until you get the results you are looking for.
    Still need to practice stretching the noodles. I think that's the most fun part of making these!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • smak
    smak Posts: 199
    That looks crazy good. I'm adding this to the queue.
    smak
    Leesburg, VA
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