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Recipe · 教程

How to Make Noodles
from Scratch

No machine, no mystery — just flour, water and a little patience. Follow our guochao-style method to roll silky, springy noodles you'll be proud of, then dress them any way you like.

Prep 20 min
Cook 5 min
Easy
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What You'll Need

A short, honest shopping list — pantry staples you probably already have.

🌾
Bread flour
300 g
💧
Warm water
120 ml
🧂
Salt
1/2 tsp
🥚
Egg (optional)
1, for richness
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Sesame oil
1 tsp, in dough
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Cornstarch
to dust
🍜
Scallions
2, sliced
🥢
Soy & vinegar
to taste
Watch & Learn

Step by Step

Six simple moves from a shaggy dough to a bowl of springy noodles.

Noodle tutorial video
完整教程视频 · Watch the full tutorial
1

Mix the dough

Combine flour, salt and sesame oil. Slowly pour in the warm water (and egg, if using) while stirring with chopsticks until a shaggy, rough mass forms. Tip onto a board.

2

Knead until smooth

Knead 8–10 minutes until the dough is smooth and springs back when poked. This develops the gluten that gives noodles their bounce.

3

Rest, covered

Wrap in cling film or a damp towel and rest 30 minutes at room temperature. A rested dough is relaxed and easy to roll — don't skip this.

4

Roll thin & dust

Roll the dough into a thin sheet (about 2 mm). Dust both sides with cornstarch so the layers won't stick when you fold.

5

Fold & cut

Loosely fold the sheet like a fan, then slice into ribbons of your preferred width — thick for knife-cut, thin for soup. Unfurl and toss with a little cornstarch.

6

Boil & serve

Drop into boiling water, stir once, and cook 2–3 minutes until they float and turn silky. Shock in cold water for extra spring, then dress with soy, vinegar, scallions and a drizzle of sesame oil.

Chef's Tips

Small details that make the difference between "fine" and "wow".

Hydration matters

Aim for ~40% water by flour weight. Too dry = crumbly; too wet = sticky. Adjust a teaspoon at a time.

Rest, really

The 30-minute rest is where the magic happens. Rushed dough fights back when you roll it.

Dust, don't drown

Cornstarch beats flour for preventing sticks and keeps the cut edges clean. A little goes a long way.

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