3-Ingredient Hand
Hand-cut noodles are a simple three-ingredient Chinese staple featuring tender, chewy strands made by hand from just flour, salt, and water. This beginner-friendly recipe freezes well for convenient future meals.
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Hand-cut noodles are a simple three-ingredient Chinese staple featuring tender, chewy strands made by hand from just flour, salt, and water. This beginner-friendly recipe freezes well for convenient future meals.
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In a large mixing bowl, combine the flour, salt, and water. Mix with a utensil until the dough becomes flaky.
Using your hands, knead the dough in the bowl until it comes together to form a ball.
Cover the dough ball with the bowl and let it rest for 1 hour. The dough will become much softer.
On a lightly floured surface, roll out the dough into a large, thin sheet.
Fold the sheet of dough over on itself several times to create layers.
Using a sharp knife, cut the folded dough into strips of your desired thickness.
Unfurl the cut strips to reveal your hand-cut noodles.
Cook the noodles in a pot of boiling water for 3 to 4 minutes.
Drain the noodles and serve with your favorite toppings.
Refrigerate cooked noodles in an airtight container for up to 3 days, or freeze uncooked noodles for up to 2 months; reheat boiled noodles by immersing briefly in hot water or adding directly to soup.
Yes. Freeze the shaped noodles on a parchment-lined tray until solid, then transfer to freezer bags. Cook directly from frozen, adding 1–2 minutes to boiling time.
Knead for 8–10 minutes until smooth and elastic. The dough should feel slightly tacky but hold its shape when rested.
Salt seasons the dough and strengthens the gluten network, making noodles more chewy and resilient during cutting and cooking.
Use room-temperature or slightly warm water (not hot). This helps the flour hydrate evenly without cooking the dough prematurely.
Yes. Maintain a 2:1 flour-to-water ratio by volume. For example, 3 cups flour + 1.5 cups water yields about 50% more noodles.
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