Ep19: The Easiest Handmade Noodles 手擀面

Описание: Hi friends! I’m Chef Jeff, and today we’re making handmade noodles — the easiest and most satisfying kind.
Now, you might ask, “Why make noodles by hand when you can buy them at the store?”
Sure, it’s cheaper — good answer! But that’s not the only one.
When you make noodles from scratch, you know exactly what’s in them. No mystery ingredients, no label reading, no surprises. You also get full control — chewy or soft, thin or wide, springy, snappy, or silky. Your noodles, your rules.
Handmade noodles are always impressive — whether it’s your partner, parents, grandparents, or kids. Even if you don’t care… they’ll still be impressed. 😄 And honestly, it’s fun to roll — and full of love. You’ll feel it, and everyone around you will too. Trust me on that one, my friend.

🥢 Ingredients
Flour 400 g (14 oz / $0.37)
Salt 4 g (1%)
Alkaline powder 2 g (0.5%)
Cold water 180 g (45%) — medium hydration

💡 To make alkaline powder:
Bake baking soda (NaHCO₃) at 350°F (175°C) for 1 hour.
It turns into sodium carbonate (Na₂CO₃) — also called washing soda.

Cooking Steps:
🥢 Step 1: Make the Dough
In a bowl, mix flour, salt, and alkaline powder.
Slowly add 180 g cold water (45%), a little at a time. Don’t dump it all in.
Stir until the flour forms loose flakes, then knead into a rough dough.
Salt improves elasticity → chewy noodles.
Alkaline raises pH → springy, snappy texture — that classic ramen feel.

🥢 Step 2: Rest the Dough & Knead
Cover and rest for 1 hour.
During that time, knead twice (about 3 minutes each).
The dough becomes smoother and softer.

🥢 Step 3: Roll & Fold
Lightly dust your board with flour.
Roll evenly from the center outward, turning every few strokes.
Target thickness: about 3.5 mm (the thickness of 2 U.S. quarter coins) — but adjust to your liking.
Fold the sheet into layers (each slightly narrower than the one below) — this makes cutting easier.

🥢 Step 4: Cut & Cook
Slice noodles to your preferred width (or use a noodle maker).
Dust with flour to prevent sticking.
Boil in plenty of water for 3–5 minutes, stirring often.
Rinse quickly in cold water — removes alkaline smell, keeps noodles springy and smooth.

To serve cold, keep them chilled — perfect for next week’s episode Ep20 (Chilled Noodles with Cucumber 黄瓜凉面, Friday Oct24 2025)!

To serve hot, dip the noodles back in boiling water for a quick reheat. See Ep21 (Northwest Minced Meat Noodles 臊子面, Friday Oct31 2025).

🥡 Storage
Fresh Noodles: Keep in a zip-lock bag, refrigerate up to 3 days.
Dried Noodles: Air-dry on a rack for 12–24 hours, store airtight for up to 2 months.

I’m Chef Jeff — if you liked this video, please subscribe and join me on this delicious adventure. The one-page recipe is linked below, along with all the dishes we’ve made so far — chicken, pork, beef, fish, shrimp, or vegan — there’s something for everyone!
📄 One-Page Recipe:
https://drive.google.com/file/d/14Nwh...

Please share this with your family, friends, and neighbors — they’ll thank you!
Chef Jeff signing off — take care of yourself and each other.
Enjoy… and stay classy, my friends. 🍜✨

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👨‍🍳 Created by Chef Jeff & Team
Creator, Host, Filming & Editing – Chef Jeff & Team
Planning & Script – CJ (ChatGPT)
Music & Clips – Envato Elements + Licensed or Free Sources

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