Homemade Silver Pin Noodles 自製銀針粉
Lovely, slippery, chewy, homemade, hand rolled traditional Chinese noodles! Easy to make, these traditional Homemade Silver Pin Noodles 自製銀針粉 will have you feeling like you've time traveled to a past when folks gathered around the table, rolling the dinner noodles deftly with a clever quick hands, all the while chatting and gossiping of this and that.
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup wheat starch 澄粉, 200g
- 1 cup plus 2 tbsp rice flour 米粉, 184 g
- 6 tbsp tapioca starch
- 1 1/2 tsp salt
- 2 1/4 cups hot boiling water, 540 ml
Instructions
- 1
Mix all ingredients together except the water in a large mixing bowl.
- 2
Add in boiling water and stir until the water is all mixed in and the texture is crumbly.
- 3
Wait until cool enough to handle, sprinkle working surface with flour and knead into a soft pliable dough.
- 4
Separate into 9 equal parts and with your palms roll each part into 1/2 inch thick rolls, then cut into 1/4 inch slices. This portion of dough, when hand rolled, will make a noodle about 2 inches long. If you want longer noodles adjust the thickness of the slices.
- 5
Place one piece of dough in the palm of your hands and roll into a 2 inch length noodle, letting the middle of the dough plump up and the ends to taper. Place rolled noodles into a tray that has been dusted with flour.
- 6
When all noodles are made, heat a pot of water, adding 1 tsp of oil.
- 7
When the water is boiling add in the noodles. When the noodles float back to the surface remove and rinse immediately in cold water and then drain thoroughly.
- 8
If not using right away, carefully stir in a tiny bit of oil to prevent noodles from sticking together and store airtight in the refrigerator for up to a week.