October LaMian

Inspired by Kaili’s friend, Tse Wei, to try my hand at making my own noodles. I tried making ramen, but it was just waaaayyyy too hard to knead and press without a pasta roller. I know I’m a guy, but sometimes if things aren’t going well, admit failure and move on. So anyways, I changed over to a lamian noodle. It turned out very soft and delicious considering it to be my first time making lamian from scratch!

The ingredients(it’s not perfected yet, but so far it works well):

  • 1 cup AP flour
  • 1/4 cup water
  • pinch of salt
  • 1/2 tsp of oil

Just mix and press the dough together. It’s quite impossible to knead it like how we do for bread dough unless you use more water. But refrain from using more water because it might make the noodles fall apart. So after pressing it together, just use a rolling pin to press it, then fold it and press again. I think I folded the dough about 6-7 times. It ensures a good gluten formation.

Roll out your dough as flat and thin as possible. Use flour to ensure they don't stick to the counter or your rolling pin

Roll out your dough as flat and thin as possible. Use flour to ensure they don’t stick to the counter or your rolling pin

Flour and roll up your sheet of dough, then use a knife to slice them to your desired thickness

Flour and roll up your sheet of dough, then use a knife to slice them to your desired thickness

Unravel your noodles and dust them with flour

Unravel your noodles and dust them with flour

After that, just roll them loosely into a ball for easy cooking

After that, just roll them loosely into a ball for easy cooking

Next thing, making the soup.

  • Pork belly
  • 1 clove of garlic
  • 1 slice of ginger
  • 1 tsp sake
  • 1 tsp mirin
  • 1 packet of dashi
  • 500ml chicken stock
  • 1 1/2 tbs light soy sauce
  • 1 tbs black vinegar
  • 1 tbs sugar
  • leeks
  • daikon
  • mushrooms
  • 1 sliced dried chili
  • pinch of black pepper

Slice up the pork belly into thin slices. Place them into a pot over medium heat. Render the fat out. Using the oil from the pork belly, place the garlic and ginger into the pot. Always fry your aromatics in oil to release their flavour.

Pour in the chicken stock, mirin, sake, soy sauce, dashi. Let it come to a boil, then remove the garlic and ginger and foam on the surface. Add in everything else. Boil, then let it simmer for about 30mins. Of course, the longer you let it simmer, the softer your pork, but also your leeks will start to turn to mush.

Now, you can prep your noodles by dumping them into boiling water for about 30s. They’re ready when they start to float. Scoop out your noodles, bathe them in the glorious broth and enjoy!!

Looks a little messy, but it's good stuff!

Looks a little messy, but it’s good stuff!

Posted on October 6, 2014, in Baking & Cooking and tagged , . Bookmark the permalink. Leave a comment.

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