In celebration of Lunar New Year this year, I was inspired to make hand pulled noodles! And in the spirit of reducing waste, I made them using sourduogh discard, leveraging Omnivore’s Cookbook’s hand pulled noodles recipe as a base. Although I hand pulled these sourdough discard noodles, you an make them using a pasta maker and pasta cutter or simply by using a rolling pin and knife. For more detailed directions on hand pulling noodles, please visit Maggie’s blog post!

For these noodles, after hand pulling and boiling, I tossed them in a quick chili oil sauce made with Lao Gan Ma chili oil, Fly by Jing chili oil, soy sauce, and black vinegar and then topped it all with scallions. They came out so so tasty?

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Sourdough Discard Noodles

Discover the art of making noodles from scratch with a sustainable twist! Use your sourdough discard to create delicious, chewy noodles that are as fun to make as they are to eat. Perfect for adding a unique flavor to your meals and reducing waste.

Active time30 minutes mins

Total Time3 hours hrs

Course: Main Course

Cuisine: Chinese

Keyword: sourdough, sourdough discard

Servings: 2

Ingredients

• 120 g sourdough discard
• 1 g salt
• 50 g water
• 140 g all purpose flour

Instructions

Prepare the dough

• In a mixing bowl, combine the sourdough discard, salt, and water until everything is evenly mixed.
• Gradually add this mixture to flour in a stand mixer. Knead until you have a smooth and elastic dough.
• Cover the dough and allow it to rest for 30 minutes, giving the gluten time to relax.
• Roll the dough into a sheet approximately 1/4 inch thick. Lightly coat the sheet of dough with oil, cover, and let it rest for 2 hours.

Roll & cut or hand pull the noodles

• Hand/Machine cut noodles: Divide the dough into 2 pieces. Dust the dough with flour, and roll it out into a thin long sheet using a rolling pin, or use a pasta maker. Dust the dough with flour as needed. When the dough reaches your desired thickness, hand-cut the dough with a knife or use a pasta cutter attachment. When hand cutting the noodles with a knife, flour the dough and fold the dough in half multiple times until it reaches a manageable length to cut with a knife

  Hand pulled noodles: Cut the dough into 1 1/2-inch strips and pull and stretch each strip while slapping it against the counter until the desired size is reached.

Cook the noodles

• Boil the noodles in salted water for about 1 minute or until they float to the surface and are cooked through. Fresh noodles cook much faster than dried ones, so keep an eye on them.
• Drain the noodles and serve immediately with your favorite sauce or broth.