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Looking for lah mien master "Hand Pulled Noodles"

d
drcuisine Feb 9, 2007 01:25 PM

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

  1. anyhow Feb 16, 2010 10:25 AM

    If you check http://www.lukerymarz.com/noodles/ind..., you will see instructional videos (youtube), recipes, and a fairly studious explanation of alkali water and other ingredients as found in local stores.

    This is quite different from studying with a master but has given me confidence to keep trying on my own.

    Good luck.

    1. possumspice Feb 15, 2010 10:00 PM

      In case anyone is still looking, this local chef will teach a group of up to 4 how to make hand-pulled noodles (and accompanying dishes). There are videos of him at work on You Tube. Can't vouch for the quality, but it's a lead!

      http://www.cheftomm.com/

      3 Replies
      1. re: possumspice
        d
        david kaplan Feb 16, 2010 04:40 AM

        Nice find. The hand-pulled noodle demo is clear and easy to follow.

        1. re: possumspice
          g
          GregSJ Feb 17, 2010 02:17 AM

          I was going to post the same link. Chef Tomm was my culinary instructor at Professional Culinary Institute and he is very proud of his cooking shows. Yes, he was also very proud of the hand pulled noodle technique. I saw him practicing it many times before class.

          1. re: GregSJ
            s
            SteveG Feb 17, 2010 11:13 AM

            I'd never heard fo the Professional Culinary Institute, but it looks like they have a nice selection of weekend hobby classes for those of us who cook for fun.

            The current schedule doesn't list anything on hand-pulled noodles, but Chef Tomm does have some Thai classes on offer right now:

            http://www.professionalculinaryinstit...

        2. Lando Nov 21, 2008 09:53 AM

          Just like Tanspace said, QQ Noodle in Fremont has them. I've dined there and yes, they have them.

          - Lando
          www.SpotsForDates.com

          1. m
            michgates Nov 20, 2008 08:24 PM

            Did you ever find a lah mien master in the bay area? I'm searching for one now too.
            -Michele

            1. tanspace Jun 9, 2007 04:08 PM

              It may be easier to find a place that has hand-pulled noodle chef than to actually get them to teach it to you. Most of the Shandong chefs in Korean-Chinese restaurants should know how to hand pull noodles. Some still do it manually all the way, but some finish off the last steps on the machine press to speed up the process.

              Off the top of my head I know Tsing Tao in Campbell and QQ Noodle in Fremont both still hand-pull them all the way. Tsing Tao is an old Shandong chef, whereas QQ Noodle has a young chef form Shaanxi, China doing it. You can see reviews of QQ Noodle on this board and/or with pictures on the link below:

              http://eat.tanspace.com/2007/04/11/qq...

              -t

              1. d
                dwread Jun 7, 2007 07:44 PM

                Next week Foodtv has a show about noodle pulling:
                http://www.foodtv.ca/ontv/titledetail...

                Janet

                1 Reply
                1. re: dwread
                  d
                  dwread Jun 8, 2007 11:40 AM

                  Oops, never mind. That link is only good for Canadian cable television.

                2. p
                  peppatty Feb 9, 2007 04:54 PM

                  I believe it's called Chef Wangs in Millbrae, kinda across from the Millbrae Pancake House. Anyway, they used to have hand pulled noodles, you could hear the slapping of the noodles when you ordered them, so they were very fresh. I hope they still have them there...

                  1. d
                    drcuisine Feb 9, 2007 04:23 PM

                    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
                      w
                      wally Feb 9, 2007 05:42 PM

                      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.

                    2. d
                      drcuisine Feb 9, 2007 04:01 PM

                      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
                        f
                        funmarysf Feb 9, 2007 04:10 PM

                        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
                          w
                          wally Feb 9, 2007 04:13 PM

                          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. f
                          funmarysf Feb 9, 2007 02:18 PM

                          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
                            d
                            dwread Jun 7, 2007 07:46 PM

                            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. d
                            drcuisine Feb 9, 2007 02:08 PM

                            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. Melanie Wong Feb 9, 2007 01:55 PM

                              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

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