Preparation

Hand-pulled noodles are mesmerizing to watch professionals make, but the slapping and stretching techniques take years to master. This scissor-cut method delivers the same chewy, irregular texture with a technique anyone can do on their first try.

Making the Dough

1. Mix flour and salt in a bowl. Add warm water gradually, stirring with chopsticks or a fork until a shaggy dough forms.
2. Knead in the bowl for 2-3 minutes until the dough comes together. It will be slightly rough—that's fine.
3. Rub the oil over the dough surface, cover with a damp towel, and rest for 30 minutes. This resting is crucial for texture.

Cutting and Cooking

1. Bring a large pot of salted water to a rolling boil.
2. Pull off a golf ball-sized piece of dough. On a lightly floured surface, use your hands to flatten and stretch it into a rough rectangle about 1/4 inch thick.
3. Hold the dough over the boiling water and use kitchen scissors to snip strips directly into the pot. Make them whatever width you like—irregular is authentic.
4. The noodles will sink, then float to the top. Once they float, cook for 1-2 minutes more.
5. Remove with a slotted spoon. Repeat with remaining dough.

Serve these noodles in broth, stir-fry them, or toss with any sauce. Their irregular shape helps them grab onto whatever you pair them with.

Confidence booster: There's no wrong way to cut these noodles. Thick, thin, long, short—they're all delicious.