Guest
In the quest for an approachable hand-pulled lamian noodle recipe for the home cook, there’s no shame in turning to science. The goal of any thin hand-pulled noodle dough is repeatable extensibility, which is easier to describe than it is to achieve. Here—as in many noodle shops around the world—Tim Chin uses a dough relaxer to make the stretching process much easier and much, much faster. And while some shops use industrial-grade dough enhancers with all sorts of scary names, this recipe uses a natural ingredient that you can readily find at grocery stores or purchase online: nutritional yeast. You’ll be able to stretch this dough, but it still takes practice to pull the actual noodles when the time comes. But don’t let that scare you: This is a very forgiving dough, and you can practice pulling noodles over and over again to gain muscle memory and confidence before flouring and cooking off a batch of homemade pulled noodles. Be sure to use bread flour with at least 12% protein content—any lower, and
