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Looking for lah mien master "Hand Pulled Noodles"

Lots of posts here on the topic of hand pulled noodles. I want to learn the technique. I am looking for a person or class who can teach me. I have tried on my own and realize it will probably take a long time to master. Does any one knows of a chef or restaurant that actually pulles the noodles by hand not just serves hand pulled style noodels. I am willing to pay or work for free to learn.

Any thoughts,

Mats H

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  1. A while since I was there, but Ten Fu in Menlo Park has pictures on the walls of the chefs teaching school kids how to make hand-pulled noodles.
    http://www.chowhound.com/topics/30524

    1. Thank you Melanie,

      I called Ten Fu and they unfortunatly told me the chef does not make hand made noodles. I know this can be done. I've seen it with my very own eyes. I will learn to make my own hand pulled noodles. God help me!

      1. I was watching Gourmet's Diary of a Foodie on PBS and they had an episode where a Chinese-American chef went back to Beijing to learn to make lai mien and also buns for dim sum type treats. It was a cooking school in Beijing. The trick to making the noodles is to use "Alkaline Water" in the dough. Maybe this is on you tube... the effects of alkaline water were truly fascinating.

        1 Reply
        1. re: funmarysf

          What effect did the alkali water have on the dough?

          I bought some alkali water but have not found a recipe that says when to add it, and how much!

          Janet

        2. Very interesting tip on the alkaline water. I have serched youtube without luck other than clips of pulling the noodles. Which is very great to watch. I may try a little draino in the pasta dough tonight and see what happens.

          2 Replies
          1. re: drcuisine

            Here is the link to the website of the episode... maybe you can inquire about it from them
            http://www.diaryofafoodie.org/episode...

            1. re: drcuisine

              Try baking soda rather than drano. It is at least food grade. Do you have Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads? It contains a few pages on la mian.

            2. I have a lot of ccok books but not Florence Lin's book. I will look for it. Appriciate the suggestion. The suggestion of sodium bicarbonate insted of sodium hydroxide is also well taken. Thank you!

              Mats H

              1 Reply
              1. re: drcuisine

                It is not so much the ingredient (sodium hydroxide or bicarbonate) as it is the purity. If you had reagent sodium hydroxide or a solution of such, that is one thing. Drano is another.