It's literally so long, it can't even fit in the camera!

You guys, look at this, oh my God!

Hey guys, this is Inga.

Today I am gonna be making some super stretchy

hand-pulled noodles using only four ingredients

and hopefully by the end of this video

you'll also be able to make it at home.

I feel like those videos of people at restaurants

doing that really cool noodle pulling technique

is something that always blows up.

This technique has been around for a long time,

I know I've seen it a lot when I'm in Taiwan,

so it's something that I've always wanted to try

and the best thing about it too

is that not only does it look super amazing

and really impressive,

it also makes your noddle a lot tastier.

You get that beautiful bounce,

that QQ-ness that I love saying, it's always about the QQ.

I did a bit of research and I found an easier way

for us to all be able to make it at home

using only some pantry items.

It is the month of May, it is APAHM,

there are no better ways to celebrate

than to make some fresh hand-pulled noodles at home.

Let's get to noodle making.

All right, so let's talk ingredients.

First thing's first, you're gonna need some flour.

I'm just using all purpose flour.

You need some water, some salt, some oil, and that's it.

Now that we have everything ready and off to the side,

we can start making our dough,

our noodle dough, our noodle dough?

We're gonna start making our dough.

I already measured out my flour, there's around two cups

of flour in here, I'm just gonna slowly add my water,

and we're just gonna keep stirring

while we combine these two.

A little over half a cup, if it's too dry

just add a little bit more water

but just make sure it's not too wet.

And then before I forget, gotta put in my salt.

That's just about a teaspoon, it's pretty much there

to help strengthen the gluten,

which will also help make it stretchier later.

At this point I have a rough clump of dough.

Gotta roll up my sleeves.

I'm just gonna go in with my hands,

it's slowly coming together already.

This is honestly the most work you'll have to do.

And we have our little ball of dough,

we're gonna knead this on the board.

We're just gonna keep doing this motion.

We're gonna be doing this for a while,

giving this dough a lot of love.

I'm sorry I sound so out of breath.

The reason we need to keep kneading this

is because right now it looks kinda wrinkly,

it looks like when you've been sitting

in the bathtub for too long.

We want this to be super, super smooth,

we want it to feel like this dough

has had days of the best skin care.

So I'm gonna keep doing this for maybe five to 10 minutes,

we'll see what it looks like after that time.

(upbeat music)

This is what it looks like right now,

it is definitely smoother,

but we still have some ways to go.

I feel like the dough is getting

a little harder to work with.

What I'm gonna do is just cover it with a wet towel

and let it chill for around 10 minutes

and then continue kneading.

10 minutes later, this is what we have.

Now that it's a little more, oh it's a lot more pliable,

once you let your dough relax a little,

it's going to be a lot more obedient,

the good dough boy now.

It's already really smooth.

I always get really excited about this part,

this is our little dough boy.

This is what it looks like, smooth dough.

Take our last ingredient, the oil,

I'm gonna cover it up completely.

Super important and again will help

make it more stretchy later.

I'm gonna take a rolling pin, lightly coat it with oil.

Just gonna roll it out into a disc shape.

You can see that it's super smooth.

It's looking pretty good and what we're gonna do now

is actually slice it up.

Brush it with oil again, coat our knife.

I'm not kidding when I say

this is my favorite part, just cut it into strips.

We're just gonna keep on doing this.

That looks so good.

I can already feel how soft it is.

(calm music)

It is so beautiful.

Super, super tempting, I know, to stretch it

just like this right now,

especially when it feels so soft, but hold on.

Transfer it over to a plate that I am again going

to cover with oil, do a little puzzle fitting

being really careful, oh my God, it's so soft.

Paint on some more oil.

We build it on, a last brush of oil.

Basically we're giving it a little oil bath,

think of the wonders it will do for its stretchiness.

Look at these beautiful strips of dough.

What we're gonna do now

is actually cover it in plastic wrap.

And this is really important, you have to let it sit

for at least two hours or otherwise, it's not gonna work.

Go do some work, watch a show,

and then we can do some noodle pulling.

It has been quite some time.

Here's our dough, whoa!

Okay, it's already super, super stretchy.

I'm gonna make a fake table here,

the struggles of a New York kitchen.

It is noodle-pulling time!

I am going to pick up one of these strands

and I'm just going to gently press it down.

I like eating wider noodles

and that's why I'm pressing it down.

It's already really stretchy.

Moment of truth, and pull!

This is amazing!

It doesn't take too much effort

for it to already be super, super stretchy.

Just keep on goin' and keep on folding if you want.

Look at this!

All right, I'm getting a little too excited.

One more time, this is what we're starting out with.

Again, gently press that down, stretch, and slap!

Yes!

It's so long already!

This is like jump rope!

Noodles!

This is so much fun to do.

I'm gonna do one more.

It's fairly small right now.

And!

That is a noodle!

We have a beautiful noodle.

Fold it and do it again.

This is what we started out with

and this is what we have now, noodles for days!

I have three really long noodle strands,

there you go you guys, look at that!

You can totally do this too!

Now before this all sticks together,

toss them into this pot of salted water,

giving them a quick stir.

Right now it really just looks like

really thick and chewy noodles.

Smells so good, so exciting!

All right, so my noodles are cooked,

usually I like to rinse them in cold water

to give them that QQ texture,

but we're just gonna go right for it today.

I know I said that noodle pulling was the best part

but come on, let's be honest, tasting it, best part.

Lay it on there.

Oh yeah!

Noodles!

You guys, it looks pretty legit.

Gonna give it a quick test to see the texture here.

I'm having a little trouble

because this noodle is never ending.

That's the chewiness, already so good.

But obviously, oh my God, I'm getting a little too excited.

At this point, it is already a success,

the noodles are done.

Super proud of where we've come to

from our little dough baby.

I have a quick sauce that is my go-to

and then we can do a proper taste test.

Going to dress this up really quick,

just gimmie a few seconds.

(upbeat music)

It is so gorgeous!

It smells so good in here,

and now I'm going to give it a stir.

(upbeat music)

Salivating like crazy right now.

Tell me this doesn't make you hungry.

This looks almost exactly like what it would be like

if you ate outside at a restaurant.

You feel that bounce that it's supposed to have.

Too much talk, too little eating.

When I tell you guys that this is perfect, I am not kidding.

Sauce aside, even just the texture in itself, the flavor,

all that hard work you put in, it really pays off.

Also it isn't really hard work if you're having fun

while doing it 'cause I had a lot of fun.

And again, these noodles

were only made using four ingredients.

You can totally do that too!

Definitely give it a try, have fun at home,

do that amazing noodle pull.

Let me know if you do, tag me.

I am salivating again so I'm gonna stop talking

and I will see you guys next time, bye!

(upbeat music)