Jump to:

• Why Do You Need This Guide
• The Tradition That You Don’t Need to Follow
• How to Design a Menu That Actually Works
• How to Make an Actionable Plan
• The Importance of “Mise en Place”
• Extra Tips
• ⭐️ Three Example Menus

Why Do You Need This Guide

I often get questions from my blog readers, but there’s one I hear more than any other: How do you pull off a dinner with multiple dishes and have everything ready at the same time?

I get it—juggling different dishes can feel daunting, especially when you’re aiming for that perfect moment when everything comes together seamlessly. As a fellow home cook, I’ve been there, and I want you to know it’s absolutely doable.

Today, I’m excited to share a complete guide to creating a multi-dish Chinese feast. Whether you’re hosting a special gathering or celebrating an important festival like Chinese New Year, this step-by-step guide will help you plan and execute a delicious, well-balanced dinner with confidence. Let’s make it happen—together!

The Tradition That You Don’t Need to Follow

Before we jump into the actionable tips, I’d like to touch on a longstanding tradition in many Chinese households regarding group dining. Typically, the designated cook (or cooks) doesn’t join the table until every dish is done. It’s commonplace—and acceptable—for the cook to sit down halfway through the meal while everyone else is already enjoying the spread.

That said, I personally prefer to be at the table from the first bite, so my family and friends don’t feel guilty about me missing out. Although my parents more or less followed the traditional way, I’ve found that a bit of planning ensures everyone gets to share in the fun. In the next sections, we’ll dive into exactly how to pull this off.

How to Design a Menu That Actually Works

Let’s start with the most important step: giving yourself plenty of time to plan a “clever” menu. Think of this as the blueprint for a stress-free cooking experience—get it right, and you’re already 80% of the way to success.

Mix Different Cooking Methods

Choose dishes that use various cooking methods—stir-fry, braise, steam, roast, poach, blanch, and maybe one or two no-cook options, such as Smashed Cucumber or Silken Tofu Salad. Try limiting the number of stir-fries that require your full attention and are usually done at the last minute.

Use Every Burner (and Gadget) You Have

Take advantage of all your burners. Steam on one, simmer on another, and stir-fry on a third—all at once. If you have an oven dish in mind, add it too!

Have modern appliances like an Instant Pot, air fryer, or rice cooker? Put them to work as well! Let your Beef Stew simmer away in the Instant Pot while you Pan-fry Dumplings, or replace deep-frying with air-frying for recipes like Spring Rolls.

Consider Various Serving Temperatures

A well-balanced menu also considers serving temperatures: some dishes shine when they’re chilled or at room temperature, others are best warm, and a few need to be served piping hot.

Include Make-Ahead Dishes

Prioritize recipes you can fully or partially prepare in advance, and hold well in the fridge or freezer. This approach saves time and reduces last-minute chaos. For example, if you’re making Lion’s Head Meatballs, you can deep-fry them a day or two before and cook them in broth on the day. Braised Beef Shank stays fresh for up to three days in the fridge, and uncooked dumplings freeze beautifully—no need to defrost before cooking.

How Many Dishes Do You Need?

A good rule of thumb is to match the number of dishes to the number of diners. And if you’re prepare a Chinese New Year Feast, go ahead and plan a slightly bigger meal—this special occasion is all about celebrating abundance and bringing in prosperity. Just remember, eating leftovers are part of the fun, so you won’t be wasting a thing by cooking a little extra.

How to Make an Actionable Plan

Now that you’ve nailed down which dishes to make, take a moment to think and write up a plan based on the chosen recipes. It might sound like extra work, but this step saves you so much time (and potential chaos) on the big day.

Read the Full Recipe

Don’t just skim the ingredient list—be sure you understand every step and technique. Also, check if you have all the equipment each recipe calls for. Missing a wok? A large skillet can often work just as well.

Plan the Cooking Order

Begin by mapping out which dishes can be fully or partially prepared ahead of time. For instance, stew-like recipes (e.g., Red-Cooked Pork Belly) can be cooked in advance and gently reheated, while meats for cold dishes (e.g., Sichuan Mouthwatering Chicken) can be poached and chilled well before serving. Meanwhile, quick-cooking stir-fries and steamed dishes (e.g., Garlic Bok Choy, Steamed Fish) are best saved for the final few minutes to keep them fresh and hot.

If you have a larger menu, consider bringing dishes to the table in rounds rather than all at once. Each wave arrives at its best temperature, and you won’t be juggling too many things at once.

Source Ingredients Ahead

Some items may be tricky to find at your usual supermarket, so plan where and when to get them. Fresh produce is best purchased at the last possible opportunity for optimal taste. Also, check the quantity of pantry items—imagine realizing you don’t have enough soy sauce just as you’re about to pour it into the wok!

Rehydrate & Defrost

Make a list of ingredients that need soaking (like dried shiitake mushrooms), defrosting (like frozen shrimp), or overnight marinating (like Peking Duck). Set reminders so you’re not scrambling at the last second.

The Importance of “Mise en Place”

“Mise en place” is a French term used in cooking that refers to the practice of preparing and organizing all ingredients and tools before starting to cook. Any seasoned home cook will tell you this step often takes more time and effort than the actual cooking—especially since cooking can be either passive (like simmering or roasting) or very quick (think stir-frying).

The good news? Many mise en place tasks can be done well in advance. That’s why I like to tackle them early. Here’s a quick checklist:

• Measure & Prep Ingredients: Wash, slice, chop, or dice your fresh ingredients into the desired sizes.
• Mix Sauces & Dressings: Combine all your condiments ahead of time.
• Organize by Recipe: Keep each set of ingredients and sauces grouped together for easy access.
• Gather Cookware & Utensils: Make sure everything you need is within arm’s reach.
• Choose Serving Dishes: Pick out the plates and bowls you’ll be using for serving.
• Clean as You Go: Keeping your workspace tidy ensures better hygiene and mental peace.

⭐️ Three Example Menus

Finally, I’d like to wrap up this guide with three example menus. Each showcases eight dishes that follow the tips we’ve covered. I hope these lists help you understand the principles in action and inspire you to create your own combinations. (Note: These menus don’t include sweet treats—feel free to add your favorite dessert.)

To find more dishes for your next feast, head over to the Recipe Index. Happy cooking!

The Year of the Snake 🐍 (蛇年) is fast approaching! In 2025, the Chinese Lunar New Year falls on Wednesday, January 29, and the celebration lasts at least 15 days. To help you prepare for celebratory meals, I’ve curated 30 popular recipes for this most important occasion.

Each recipe below includes detailed instructions, cooking tips and substitute ideas. Many of them come with tutorial videos. To ease the pressure on the day, I also provide make-ahead tips where possible.

Peking Duck

If you’re looking for a star centrepiece for you feast, try Peking duck! My recipe introduces a simplified method that doesn’t require special equipment or advanced skills.

🛎 Make ahead: Prepare the duck 1-2 days before roasting. The duck pancakes can be made in advance and reheated on the day.

Char Siu Pork

Glossy, aromatic, smoky, savoury & a little sweet, Char Siu (Chinese BBQ pork) is one of the tastiest ways to serve pork.

🛎 Make ahead: It can be served either warm or at room temperature.

Longevity Noodles

Symbolizing long life, good luck, and prosperity, longevity noodles (Yi Mein) are a must have New Year dish for many Chinese family.

🛎 Make ahead: Parboil the noodles in advance, then spend just a few minutes braising them right before serving.

Steamed Pork Belly

Melt-in-the-mouth pork belly steamed over richly flavored preserved mustard, this pork belly dish makes a centerpiece for any celebratory Chinese meal.

🛎 Make ahead: Cook in advance then freeze. Defrost and steam to reheat on the day.

Sha Cha Chicken

One of the easiest ways to cook chicken, this Sha Cha chicken recipe calls for simple preparation but delivers a delectable result.

Mouthwatering Chicken

A signature dish of Sichuan cuisine, mouthwatering chicken offers multiple layers of taste that make your taste buds dance.

🛎 Make ahead: As this dish is served cold, you can cook the chicken and mix the dressing in advance, then combine them at the last minute.

Fried Wontons

Juicy filling wrapped with crispy pastry, fried wontons make a wonderful appetizer for New Year celebration.

🛎 Air-frying: For a healthier alternative, you can air fry these wontons instead of deep-frying.

Yangzhou Fried Rice

Considered the next-level Chinese fried rice, Yangzhou fried rice combines a variety of ingredients harmoniously.

🛎 Make ahead: Store cooked plain rice in the fridge and chop other ingredients in advance. Then, spend just a few minutes stir-frying everything right before serving.

As the year comes to a close, it’s the perfect time to bring new flavors to your holiday celebrations. Chinese cuisine offers a rich variety of dishes that are both comforting and festive—ideal for gatherings. Picture the inviting aroma of ginger, garlic, and soy filling your kitchen, setting the scene for memorable meals together.

I’ve gathered a collection of Chinese recipes that are sure to impress and delight. Whether you’re looking for a unique appetizer, a comforting main, or a refreshing side, these dishes will add something special to your festive spread.

Jump to:

• Appetizers & Small Bites
• Centerpiece Dishes
• Healthy Sides
• Staples for Sharing
• Holiday Treats

Hot & Sour Soup

A small bowl of hot and sour soup makes a wonderful start to a meal. This recipe shows you how to make it the traditional way without shortcuts or adaptation.

Salt & Pepper Squid

Tender squid coated in a well-seasoned batter, fried until golden and crunchy, then tossed with aromatics and spices, salt and pepper squid makes a delightful party nibble.

Smashed Cucumber

Cracked with force and seasoned with bold flavours, smashed cucumber salad is a quick, fun and refreshing dish to enjoy.

Five Spice Edamame

A healthy dish that requires minimal effort, Chinese five spice edamame is perfect for munching as a snack or appetizer.

Salt & Pepper Tofu

Tender tofu with a golden, crispy crust and super aromatic seasonings, salt and pepper tofu makes a delectable vegan appetizer.

Fried Wontons

Juicy filling wrapped with crispy pastry, fried wontons make a crowd-pleasing appetizer. They can be either deep-fried or air-fried.

Chicken Potstickers

These chicken potstickers, tasty inside and crispy outside, offer a treat that’s a pleasure for both your palate and your eyes.

Aromatic Crispy Duck

A home cook-friendly recipe for aromatic crispy duck, offering alluring flavors and exceptional tenderness. Perfect when enjoyed with bao buns or duck pancakes.

Salt Baked Chicken

A simplified version of a classic delicacy, this salt baked chicken recipe requires minimal effort but yields wonderful results.

Scallion Chicken Chops

Tender chicken coated in a thick, aromatic sauce, scallion chicken chops are a quick dish that delivers the comforting warmth of classic Chinese cuisine.

Scallion Pork Chops

Succulent pork flavored with fried scallions and a rich sauce, Shanghai style scallion pork chops are hearty, comforting and quick to prepare.

Braised Pork Belly

Tender, gelatinous and aromatic, Chinese red braised pork belly makes a scrumptious centerpiece. This recipe shows you how to cook it with ease.

Scallion Ginger Salmon

Pan-fried salmon with crispy skin seasoned with scallion & ginger infused oil and an umami-rich sauce. It only takes 15 minutes to cook. 

Sweet & Sour Salmon

Beautifully flavored with a pleasant contrast in texture, this sweet and sour salmon recipe is perfect for festive feasts. It’s very easy to prepare too!

Healthy Sides

Broccoli with Garlic Sauce

A must-try dish, broccoli with garlic sauce shows you a classic Chinese way to make vegetables irresistibly appealing.

Bok Choy & Mushroom

This bok choy & mushroom dish features braised meaty shiitake and blanched leafy greens full of crunchiness. It’s a healthy side dish that only takes 10 minutes to cook.

Oyster Sauce Gai Lan

A quick and delicious way to cook Gai Lan (Chinese broccoli). It requires two simple steps: briefly blanch the vegetable and simmer the sauce mixture with garlic.

Eggplant with Garlic Dressing

You only need 8 minutes to cook this steamed eggplant recipe. Creamy, aromatic, and tangy, it tastes wonderful both hot and cold.

Tiger Skin Peppers

A classic Sichuan dish, tiger skin pepper combines a delightful texture with bold flavors like smokiness, spiciness, and a hint of sweet and sour. 

Staples for Sharing

Bao Buns

These steamed bao buns are perfect for wrapping up any centerpiece dishes you prepare. My foolproof recipe ensures you can make them with ease.

Spring Pancakes

Thin, soft, and pliable, these spring pancakes are idea for wrapping up any fillings of your choice, including the iconic Peking duck and many others.

Scallion Pancakes

An informative guide to homemade scallion pancakes, a layered Chinese flatbread loved for its super crispy, flaky texture and oniony, aromatic taste.

Soy Sauce Fried Rice

Soy sauce fried rice is another classic staple that can be prepared in advance, and it’s vegetarian/vegan friendly.

Yanzhou Fried Rice

Classic Yangzhou fried rice combines a wide range of flavors and textures, and it’s tasty both warm and at room temperature. A great staple for sharing.

Soy Sauce Noodles

Springy noodles seasoned with a flavorful sauce and complemented by crunchy sprouts, these soy sauce pan fried noodles are a simple delight!

Chow Mein

Who doesn’t love a tasty plate of chow mein? Improvise with your favorite proteins and vegetables, and serve it as a comforting side dish that appeals to both young and old.

Holiday Treats

Almond Cookies

Learn the quick and simple method for making Chinese almond cookies, a delicious treat loved for their crumbly texture and nutty flavor.

Sesame Balls

Gooey mochi dough filled with red bean paste and coated with crispy sesame seeds, Chinese sesame balls are simply delightful!

Pumpkin Mochi

Soft, gooey, sweet, and nutty, pumpkin mochi with red bean paste offers a feast for both your eyes and your palate. A fun treat to enjoy!

Jump to:

• What is dried shrimp
• How to use
• How to rehydrate
• How to purchase
• How to store
• How to substitute
• 📋 Recipe
• How to prepare dried shrimp

What is dried shrimp

Essentially, dried shrimp are sun-dried or baked (after being boiled) shrimp that has been completely or partially dehydrated. They are not used as the star ingredient of any dish, but they play an important role that influences the taste of many classics.

To me, it is like an “unsung hero” in dishes. Although it’s easily ignored due to its small size (often finely chopped), the flavor contribution it offers rarely goes unnoticed.

Similar to popular Asian ingredients like fish sauce or shrimp paste, dried shrimp lends dishes a distinctive taste of umami (Xiān Wèi/鲜味), aka savoriness, one of the five basic tastes. You can use it to pair any ingredient, but I find it shines exceptionally well in dishes that are mainly made with plant-based ingredients, e.g. Tofu and Vegetable Soup, Turnip Cake, and more.

Two types

There are two types of dried shrimp used in Chinese cuisine: regular ones and papery ones.

Regular dried shrimp

The most common one is known as Xiā Mǐ/虾米, Hǎi Mǐ/海米, or Gān Xiā Rén/干虾仁. They’re orange-looking, firm to the touch, and have their heads and most of the skin removed.

They come in different sizes, ranging from ⅓ to 1 inch (1-2½ cm). The bigger ones are usually more pricey, but I find smaller ones are equally good in flavor.

Papery dried shrimp

This type is known as Xiā Pí/虾皮, which means “shrimp skin” literally. They are tiny, beige-colored shrimp that have heads and tails intact. They don’t look as dry or firm as the regular version and have a crispy texture.

In terms of flavor, papery dried shrimp taste milder than the regular ones and have a sweet undertone that I really like. They can be used directly without soaking. Seaweed Egg Drop Soup is a great example.

How to use

Dried shrimp can be incorporated into all types of dishes cooked in various ways: soups, broth, dumpling fillings, stir-fries, fried rice, fried noodles, braised or steamed dishes, and more.

They are usually called for in small quantities, but the flavor they lend to dishes goes a long way. Here are a few general rules to follow when using them:

• Rehydrate them beforehand if using the regular ones (learn more in the next section).
• Papery ones can be used directly without soaking.
• They can be ground, chopped up, or added to dishes whole for extra texture.
• Frying them in a little oil can help intensify their flavor.

Related dishes

The following recipes on the blog are great examples of using this flavorful ingredient:

How to rehydrate

Regular dried shrimp needs to be rehydrated before cooking. This process helps to release their aroma. Also, you’ll find it much easier to chop the softened ones into small pieces.

• In a small bowl, add the amount of dried shrimp that a recipe calls for, then pour in hot water enough to fully submerge the shrimp. Leave to soak for 10 minutes or so until they become plump and softer.
• You can either use the rehydrated shrimp in whole, if they’re quite small in size or cut them into finer pieces.

Tip: Do not discard the water in which the dried shrimp has been soaked. It’s full of flavor and thus can be added to the dish you’re cooking. This is similar to how you’d use the soaking water for shiitake mushrooms.

How to purchase

Dried shrimp can be found in Chinese/Asian grocery stores. It’s usually in plastic packaging and kept in either the chilled or frozen food sections. Some online shopping platforms, such as Amazon, also have it in stock.

Good quality ones have uniform size and color. The regular version should look vibrantly orange, and the papery type should have its entire body in whole (head and tail undamaged).

How to store

After you open the package, transfer the dried shrimp to an airtight container and store it in the refrigerator to maintain its freshness. Use it up in two months.

If you have bought a large amount, divide them into small portions and freeze in separate airtight bags. Consume before its expiry date.

How to substitute

If you find it hard to source dried shrimp, here are a few substitute options:

• Dried scallops (Gān Bèi/干贝)
• Shrimp paste (Xiā Jiàng/虾酱)
• Fish sauce (Yú Lù/鱼露)

No matter which one you use, make sure you limit its quantity. All of them have a rather concentrated flavor and are high in sodium.

📋 Recipe

What is the most essential piece of equipment you’d find in a Chinese kitchen? Undoubtedly, it’s wok, a curved, high-sided metal cooking vessel that can execute all manner of culinary tasks. It’s an indispensable piece of cookware in Chinese households, and a family treasure for many as it can be passed on through the generations.

Although you could use other cookware (regular pots and pans), to cook many Chinese dishes, if you’re keen to dive deep into Chinese cuisine, then a wok is a must.

Perhaps you feel intimidated to start the journey cooking with a wok. Don’t be! In this complete guide, I’ll answer all the questions you may have and provide tips that you may find helpful.

Jump to:

• Why is the wok special
• Purchase
• Season
• Maintain
• Restore
• Stir-fry
• Other usage
• FAQs
• Wok: How To Season and Maintain

N.B. This guide focuses on traditional carbon steel woks. It doesn’t apply to modern woks with non-stick coating.

Chinese cuisine is a melting pot of fresh ingredients, seasonings, and spices from different regions with varied topography, climate, and historical backgrounds. It is no wonder that it’s one of the most famous cuisines in the world.

To cook Chinese food in the comfort of your kitchen, you need to start by building a collection of pantry items. In today’s post, I will be sharing 10 must-have condiments which are the backbone of authentic Chinese cooking.

They are the most common and accessible pantry items and you should be able to source them all in any Chinese shop. With them, you would be able to make many delicious dishes that reflect what good Chinese food really is and how simple it can be.

More importantly, once you’ve practised some dishes and understood how these condiments function, you’re free to improvise and create dishes using whatever is available in your kitchen.

Have you heard people say that “every Chinese/Asian household owns a rice cooker”? Well, I think I’m an exception despite being born and raised in China. Having been cooking rice on the stovetop almost every other day for 15 years, I’m very happy to share three easy ways to cook jasmine rice: in a saucepan, in a strainer, or in a steamer.

Why do I love these methods? Here are two simple reasons: 1. No precise rice water ratio is required so you don’t have to measure with a cup. 2. Soft or al dente, the texture can be easily adjusted. 

Jump to:

• What is jasmine rice?
• Do you need to rinse the rice?
• Method 1: Cook in a saucepan
• Method 2: Cook in a strainer
• Method 3: Cook in a steamer
• How to serve
• How to use leftover rice
• 📋 Recipe
• Cook Jasmine Rice On the Stove, Three Ways

What is jasmine rice?

Although growing up in Northern China where wheat-based staples (noodles, dumplings or buns) are dominant, my family always had the majority of meals accompanied by steamed rice. In the 1990s, my parents switched from Chinese short-grain rice to jasmine rice, which has a Southeast Asian origin, as we prefer its texture and flavour.

A type of long-grain white rice, jasmine rice has a subtle floral aroma. When cooked, its texture is somewhere between short grain and basmati rice: light, fluffy with a little stickiness.

To cook, you only need water. Salt, spices, etc. can be added, but plain rice is preferred if you wish to create an authentic Chinese meal.

Like all types of rice, jasmine rice absorbs water and expands during cooking. Every 1 cup of raw rice (220g/8oz) produces about 3 cups of cooked rice.

How much jasmine rice makes a portion for one person? It depends! I usually cook 1½ cups (330g/12oz) of raw rice for 4 adults with a moderate appetite. But your preferred size might be quite different.

How to use leftover rice

Jasmine rice tastes best when freshly cooked as its aroma subsides over time. So it’s not recommended to make it in advance. But if you’re planning to cook Chinese style fried rice, refrigerated leftover rice is essential for success. 

To make top-notch, super fluffy fried rice, it’s best to use the strainer or the steamer method to cook the rice. In this case, refrigeration isn’t compulsory. You can start stir-frying as soon as the cooked rice cools down to room temperature.

Here are some recipes that you might like:

• Egg Fried Rice
• Yangzhou Fried Rice
• Pork Fried Rice
• Soy Sauce Fried Rice
• Chinese Sausage Fried Rice
• Beef and Pineapple Fried Rice

Cooked rice can be stored in the fridge for up to three days, or in the freezer for three months. If the latter, make sure you keep it in an airtight container to avoid drying out. Defrost in the fridge then use it to cook delicious fried rice.

📋 Recipe

Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

Jump to:

• What are alkaline noodles
• Why homemade
• Ingredients & equipment
• Make the dough
• Roll the dough sheet
• Cut the noodles
• Cook the noodles
• Serving ideas
• Make ahead & storage
• Other ways to make fresh noodles
• More noodle Recipes
• 📋 Recipe card
• Homemade Alkaline Noodles/Ramen Noodles (碱水面)

What are alkaline noodles

Alkaline noodles (Jian Shui Mian, 碱水面) are basically wheat noodles that contain an alkaline component. Having a distinctively springy and slippery texture, they’re commonly used in Southern Chinese noodle dishes and ramen dishes, aka Japanese noodle soup (BTW this doesn’t refer to the instant ramen in packages).

By adding an alkaline agent to the dough, the noodles gain a more elastic, bouncy texture thus don’t snap easily. Also, they taste smooth and slippery, instead of soggy or starchy, after cooking.

Alkaline noodles may be mistaken for Chinese egg noodles as they also have a yellow tone. But when you bite into them, you’d easily notice the difference: they deliver a hint of alkaline flavour that many find pleasant.

Other ways to make fresh noodles

Don’t have a pasta maker? You can still make delicious noodles from scratch. Here are recipes that don’t call for any machine:

• Hand-rolled Noodles (手擀面)
• Hand-pulled Noodles (拉面)
• Hand-torn noodles (面片)
• Tian Shui Mian (Sichuan Sweet Water Noodles)

More noodle Recipes

Don’t forget check the noodle recipe index to learn more ways to cook authentic Chinese noodle dishes.

📋 Recipe card

A machine-free method

Although dried noodles are easily accessible, nothing can beat the taste and texture of fresh noodles. Agree? Today I’d like to share my mum’s easy recipe for homemade noodles “Shou Gan Mian (手擀面)” which literally means “hand-rolled noodles”.

Like hand-pulled noodles that I learnt from my parents, this noodle-making process is also totally manual with very basic ingredients. No stand mixer or noodle/pasta maker required. Flour, water, salt, a rolling pin and a knife are all that you need (It’s vegan friendly too).

If you enjoy working with dough and appreciate real food prepared with traditional methods, read on to discover how they’re made!

🌟NOTE: My recipe for Sichuan Sweet Water Noodles uses the same technique but produces much thicker, chewier noodles.

The general workflow

Before I explain each step in detail, here is the summary of the process. It takes 40-45 mins from start to finish (including the passive resting time).

• Combine flour, water and salt to form a dough then rest for half an hour.
• Flatten the dough into a thin sheet with a rolling pin.
• Fold the sheet then cut into narrow strips. Unfold and loosen the noodles.
• Cook the noodles in boiling water.

Step 1: Make the dough

You only need three basic ingredients: flour, water and salt.

What type of flour

All-purpose flour (aka plain flour) is the most accessible type and it works perfectly for homemade noodles. Please feel free to use bread flour which has a higher gluten content resulting in a more elastic texture.

🛎 NB: Cake flour, wholemeal flour, gluten-free flour and self-rising flour are not suitable for this recipe. 

The flour-water ratio

For every 250g of all-purpose flour, you’d need about 115g water (at room temperature). 

You may need to make slight adjustments based on the brand/type of your flour. Bread flour has a higher water absorption capacity thus needs a little more water.

The finished dough should be quite firm to touch but not at all crumbly. It has a lower hydration than hand-pulled noodles so when you roll it out it won’t be too sticky. Compared to the dough for machine-made noodles such as Alkaline Noodles (Ramen), its hydration level is higher so that it’s not too firm/dry to be flattened manually.

🛎NB: For best accuracy, measure the weight of flour and water with a scale. If using cups, here is how to convert:

• All-purpose flour: 250g equals about 2 cups (The flour needs to be sifted before spooning into the cup then levelled with a knife).
• Water: 115g equals about ½ cup

Add a little salt

The addition of salt helps to tighten the gluten network. Therefore the dough becomes more elastic and the cooked noodles have a more springy texture. 

Make the dough manually

1. Put flour and water into a large bowl then pour in water gradually while stirring the flour to evenly distribute the liquid.
2. Combine the flour into a dough ball. It doesn’t need to be smooth at this stage. Cover then leave to rest for 30 mins.
3. Knead again for about 3 mins. It will become smooth very easily.

If using a stand mixer with a dough hook, mix and knead on low speed for about 8 mins. Rest for 30 mins then go straight to the next step.

🛎 NB: I don’t recommend you rest the dough for longer than 1 hour as it will become softer and softer over time. A less firm dough may be easier to roll out but it sticks easily. Also, the cooked noodles tend to be on the soft side.

Step 2: Flatten the dough

The next step is to flatten the dough with a rolling pin into a thin sheet. In all honesty, it can be a tricky process if you’re not used to working with dough, or not experienced using a rolling pin. But don’t be intimidated by my statement. I have a few tricks to make it easier!

What type of rolling pin

I use an all-purpose Chinese rolling pin which is slightly tapered. It measures 40cm (16 inches) long and about 3 cm (1 inch) in diameter (I use it for dumpling wrappers too). You may also use a pastry rolling pin with handles or other types as long as they’re not too short in length.

How to roll the dough

Place the dough over a large chopping board or directly over the kitchen worktop. Roll the dough from the centre outwards. Turn and flip as often as necessary to achieve an even thickness.

Remember to dust the dough and the work surface with flour frequently. This will prevent sticking thus making rolling much easier.

If you find it challenging, try dividing the dough into two pieces and work on one at a time. With practice, you’ll be able to roll a bigger batch.

Step 3: cut the noodles

Fold the dough sheet into several layers then cut with a knife into thin strips. During this process, the dough tends to stick more easily (between layers and around the cut side) making separating the noodle strands more challenging.

Here is the solution: Before folding and cutting, sprinkle cornmeal (or semolina) underneath and over the dough sheet. Having a more coarse consistency than flour, it’s much more effective for preventing sticking.

After cutting, gently loosen the noodles and sprinkle more cornmeal over if necessary.

🛎 A tip on cutting: use a sharp knife with a long blade (Chinese cleave works very well). Cut each strip fast without hesitation. Press the knife downwards to cut through instead of moving back and forward like using a saw.

Step 4: Cook the noodles

It takes a very short time to cook homemade noodles.

• Bring a large pot of water to a full boil then add the noodles. Once it boils again, pour in about 120ml (½ cup) cold water.
• Cook for a further 1-2 mins. Taste a strand to check the doneness as the time required depends on the size of your noodles.
• Rinse the noodles briefly under running water to remove excess starch then drain well.

Serve the noodles

There are many delicious ways to serve homemade noodles. The meal I cook the most often is Chinese Tomato & Egg Noodle Soup (see image below). These flat noodles soak up the tasty broth very well!

Here are a few more examples:

• Beijing Zha Jiang Noodles
• Spicy Beef Noodle Soup
• Lanzhou Beef Noodle Soup

Store the noodles

If you make a big batch and have leftover uncooked noodles, freeze them immediately. Lay in single portions over a tray and put into the freezer. Once completely frozen, transfer to an airtight bag or container. Follow the same instructions to cook without defrosting.

📋 Recipe card

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Jump to:

• What are hand-pulled noodles
• Professional version vs easy version
• The basic workflow
• How to make the perfect dough
• How to pull the noodles
• How to cook the noodles
• Serving ideas
• Other homemade noodles
• 📋 Recipe card
• Hand-pulled noodles (La Mian), a foolproof recipe

What are hand-pulled noodles

Hand-pulled noodles, known as Lā Miàn/拉面, Lā Tiáo Zi/拉条子 or Chě Miàn/扯面, is a recipe that I’ve been meaning to share for a long time. Growing up in Gansu province, China where it’s a common dish in restaurants and households, I learned the technique through observing my parents’ cooking. I enjoy the pleasure of both making and eating them.

As its name suggests, hand-pulled noodles are formed by pulling wheat flour dough by hand into long, elastic strips. Compared to hand-cut and machine-made noodles, they usually have a more silky, springy and chewy texture. They are always served super fresh as the pulling and cooking process happens at the same time.

These fresh noodles contain three basic ingredients: wheat flour, salt and water. In some cases, an alkaline agent is added to the dough to make the noodles more springy.

Professional version vs easy version

The professional version

▲ A young chef pulling noodles at Lanzhou 1915 beef noodle soup restaurant.

One serving of noodles are pulled from one single piece of dough by folding multiple times. Lanzhou Beef Noodle Soup/兰州牛肉面 (aka Lanzhou Lā Miàn, 兰州拉面), the classic dish of my hometown, showcases this amazing culinary art of noodle making. The use of an alkaline agent (Péng Huī/蓬灰 in this case) makes the dough super flexible and stretchy.

If you haven’t seen how they are made, I suggest you take a look at a noodle pulling video I took on one of my Culinary Tours of China. My tour participants were very lucky to have the chance to visit the back kitchen and communicate with the chefs. On my next tours, we will go one step further to put our hands on the dough and learn from professional noodle masters.

The easy home version

My recipe introduces another type of hand-pulled noodles: the dough is firstly cut into strips then pulled one by one into long noodles. The popular Xi’an Biang Biang Noodles are made this way.

Compared to the professional method, this technique is much easier to master. Although simple to make, I’d like to explain in detail every aspect of this dish. I hope my complete guide will help you, including kitchen novices, to have a fail-proof experience learning this cooking skill.

The basic workflow

Before we get down to the detailed explanations, let me first outline the procedures for making hand-pulled noodles.

1. Make a smooth, fairly firm dough using flour, salt & water.
2. Divide then flatten the dough. Coat with oil then leave to rest.
3. Bring a pot of water to boil. Cut the dough pieces into strips.
4. Pull the strips into long noodles one at a time. Drop into the water.
5. Cook for 1-2 minutes then dish out.

How to make the perfect dough

The dough for hand-pulled noodles involves three basic ingredients: wheat flour, water and a little salt. The finished dough should be soft, smooth and elastic thus can be easily pulled into the desired shapes without breaking. Paying attention to the following rules, everyone can make perfect dough with ease.

▲ Lanzhou beef noodle soup using my easy version of hand-pulled noodles.

Use all-purpose flour with medium gluten

Flour with a medium level of gluten works the best for hand-pulled noodles. That is to say that the protein content should be 10-11g per 100g flour. All-purpose flour (aka plain white flour) sold in the US and the UK falls into this range. 

However, the gluten level of all-purpose flour varies among countries. Check the nutrition label on the package to learn the protein content.

Flour high in gluten (above 13g protein per 100g flour), such as very strong bread flour, can be used for this recipe but it’s harder to work on. Due to its strong, super elastic gluten, the dough tends to shrink back and breaks more easily when pulled.

NB: Wholemeal flour/gluten-free flour is not suitable for making hand-pulled noodles.

▲ Flat, wide noodles pulled the easy way.

The flour-water ratio is 2:1 by weight

To ensure a fail-proof experience, I recommend you measure flour by weight as it’s much more accurate than measuring with a cup.

The flour-water ratio is 2:1 by weight. In my recipe, I add 125g/ml water to 250g flour to make a dough for 2 servings.

You might need to slightly adjust the water volume as flour of different brands absorbs water differently. The initial dough (before resting) should be smooth but quite firm. You wouldn’t need to dust the work surface with flour when kneading/rolling.

Add a little salt to the dough

Just like my parents always do, I add a little salt to the dough for hand-pulled noodles. This is to make cooked noodles more “Jīn Dào, 筋道” meaning “Al Dente”.

In “On Food and Cooking”, scientist Harold Mcgee explains the purpose of adding salt to noodles: “It tightens the gluten network and stabilizes the starch granules, keeping them intact even as they absorb water and swell.”

Coat the dough with oil thoroughly

After the dough has been formed, you need to do the following before leaving it to rest:

1. Cut the dough into sections. If you are making 2 servings, then cut it into two pieces.
2. With a rolling pin, flatten each piece to about ½ cm in thickness.
3. Coat each piece with cooking oil thoroughly (both sides). Place them one on top of another in a tray. Cover with clingfilm.

Coating with oil is a crucial procedure. It prevents the dough pieces from sticking to each other. It also helps the final noodles to gain a smooth, silky look.

Some people coat the dough with flour instead. This also works but the cooked noodles tend to have a rougher appearance and a stickier texture on the surface.

Allow enough time to rest the dough

When it comes to dough preparation, resting is very important and can not be skipped. As I mentioned above, the initially formed dough is quite firm. Over time, the elasticity of the dough relaxes. It becomes softer and more malleable. This process makes noodle pulling so much easier!

I recommend you rest the flattened dough pieces for at least 1.5 hours. If you prepare the dough in advance and pull it the next day, you can store it in the fridge. But, remember to allow it to come back to room temperature before you start working on it.

▲ Biang Biang Noodles made with my easy hand-pulled method

How to pull the noodles

Here comes the most exciting part (probably the most intimidating too): Pull the noodles with your hands. Unlike the master chefs in Lanzhou beef noodle restaurants, Chinese home cooks, like my parents, pull their noodles one strip at a time. My foolproof recipe uses the same method.

First of all, you need to cut the flattened dough pieces into strips. Be gentle when you transfer them onto the work surface as they’ve become very soft after resting. Try to retain their shape and do not pinch or pull (yet!). 

Round or flat? Choose the noodle size

Do you have a preference for the shape of the noodles? Round, thin ones or flat wide ones? I love both. So my recipe includes two ways of shaping the noodles. Give both a try to see what works and tastes better for you.

• Round, thin noodles: Cut the flatten dough into thin strips, about 1 cm wide.
• Flat, wide noodles: Cut the flatten dough into wide strips, about 3 cm wide.

Noodle pulling technique

1. Pick up one strip of dough by holding each end gently.
2. Pull towards opposite directions. The movement should be smooth and consistent..
3. As your arms move apart, bounce the noodle against the worktop to help it stretch further. Fold the noodle and repeat the movement.

Please check out my tutorial video (above in the post & below in the recipe card)to see exactly how I do it.

An alternative method

If you find the technique above difficult to master, try the alternative method: Over a pot of boiling water, hold one end of a strip of dough and pull the other end towards the water. Drop the pulled part into the water and continue pulling the remaining part (Please refer to the video).

How to cook the noodles

Compared to other types of noodles, the dough for hand-pulled noodles has a very high water content thus it’s very soft, easy to stick and can be cooked through fairly quickly. When cooking them, you need to take this characteristic into account. Here are some general rules to follow:

Cook one serving at a time

Pulling and cooking happen at the same time. Drop one pulled noodle straight into the boiling water then work on the next one. Stop when you finish all the dough strips for one serving.

Do not overcook

It takes quite a short time to cook hand-pulled noodles. If making round, narrow ones, leave to cook for 1 minute. If making flat, wide ones, leave to cook for 2 minutes. Do not overcook. Perfectly cooked noodles should be smooth, silky in appearance and quite chewy in texture.

Serving ideas

Now let’s talk about how to serve your beautifully made noodles. Here are some inspirations:

• Add delicious broth/soup along with cooked meat, blanched vegetables, etc. For example, the classic Lanzhou Beef Noodle Soup; Sichuan Style Spicy Beef Noodles Soup; Chicken Meatball Noodles Soup
• Mix with saucy toppings, such as the Beijing signature noodle dish Zha Jiang Mian; Classic street foods: Dan Dan Noodles, Chongqing Noodles 
• Spicy them up with a scrumptious dressing. For example, Xi’an’s popular dish Biang Biang Noodles, Classic Shanghai delicacy Scallion Oil Noodles
• Mix with stir-fry dishes of your choice. Try the following: Tomato & Egg Stir-fry; Black Pepper Beef; Sichuan Shredded Pork with Garlic Sauce

Other homemade noodles

Looking for other ways to make noodles from scratch? Check these recipes:

• Ramen Noodles (Alkaline Noodles)
• Hand-rolled Noodles
• Hand-Torn Noodles
• Scissor-cut Noodles
• Cold Skin Noodles (Liang Pi)
• Steamed Rice Noodle Rolls (Cheung Fun)
• Sweet Water Noodles (Tian Shui Mian)

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