Noodles are such a classic comfort food. They’re amazing tossed in a wok with a high-quality cut of steak, ginger, garlic, chili, soy sauce, and fresh crispy vegetables! Pair it with an amazing Thai beer like Chang, and you’re in heaven!
I’ve been trying to think of a way to elevate my noodle game lately, so I decided to take a swing at making them from scratch! While I’ve made pasta hundreds of times, I haven’t tried noodles, so I was a little intimidated. I was surprised to find out they’re really simple! It only takes 3 ingredients to make these chewy, silky noodles!
I did some research online to make sure I understood the technique behind handmade noodles. After an hour or two of reading, I decided to take the advice in “The Omnivore’s Cook: Easy Hand-Pulled Noodles”
- 400 grams (14 ounces) all-purpose flour and extra to dust the working surface
- 1/2 teaspoon salt
- 280 milliliter (9.5 ounces) water (room temperature)
1: Combine flour and salt together in a large bowl. Slowly stir room temperature water into the bowl. Knead in the bowl until combined, then move it to the countertop. Continue kneading with additional flour for about 10 minutes. If your dough feels sticky, dust hands and countertop with flour.
2: Place your dough in a bowl, and cover with a clean damp towel. Let it rest for at least two hours.
3: Once your dough has had time to rest, cut it into four equal pieces. Roll your dough out until it is about 1/4 of an inch thick. Repeat the process with the other dough balls. Cover with damp towels or plastic wrap, and let the dough rest again for an hour.
4: About 10 minutes prior to working your dough for the second time, start a pot of salted boiling water. Ensure it reaches a rolling boil.
5: After the dough has had time to rest a second time, slice the dough into equal strips with a knife or pizza cutter. Gently stretch the dough into long strips. Some may break. It’s okay.
6: In batches, carefully drop your noodle dough into the water. The noodles will take 1-2 minutes to cook. Carefully remove with a slotted spoon and set aside.
The Stir Fry:
- 2 Tablespoons of Sweet Soy Sauce
- 2 Tablespoons of Rice Vinegar
- 1 Tablespoon of Sesame Oil
- 1 Tablespoon of Chili Oil
- Liberal Dash of Fish Sauce
- 2 Birds Eye Chilis
- Bok Choy, Gai Choy, or Gai Lan
- 1/2 Red Pepper
- 1 Handful of Thai Basil
- 1/4 Red Onion (Thinly Sliced)
- 3 Cloves of Garlic (Minced)
- 1 Inch of Ginger (Matchstick)
- Lime Wedges
- Green Onion (Chopped)
- Oil (for the Wok)
- Optional: Beef, Chicken, or Shrimp
1: Mix soy sauce, rice vinegar, sesame oil, chili oil, and fish sauce together in a bowl.
2: Preheat your wok over medium-high heat. Drizzle oil into the pan. Place garlic, onion, and ginger into the oil and saute. Add your red pepper and Gai choy, and saute for about 2-3 minutes.
3: Toss in your fresh noodle and Thai basil, moving them around in the wok constantly. Pour your sauce into the pan, tossing as you do. Continue stirring until your noodles have an even coating.
4: Remove from the heat. Serve with fresh basil, fresh birds eye chili, lime wedges, and fresh green onion.
5: Add optional meat. I included medium rare steak with ours! But you may have a different preference. If you are including chicken or shrimp, add them to your pot pre-noodles and make sure they are cooked throughout!