How to Make Restaurant Quality Chinese Noodles Soup – Video Instructions included

Most soups have the benefit of being healthy with the added bonus of being tasty, too. During my recent diet adventures, I discovered the wonders of Chinese soups, which are a little different from the soups we normally have. To be more specific, the wonders of Chinese Noodles Soup. While this isn’t exclusively a dish for dieters, it’s a very healthy alternative to packaged or canned soups.

How to Make Restaurant-Quality Chinese Noodles Soup 

What’s more, it’s easy to make and very flavorful. This dish is called lamiàn in Chinese (拉面), which refers to how the noodles are pulled or stretched out. It’s quite a popular fixture in Asian cuisine. If you like variety, you can make this in different flavors. For the sake of keeping things simple, the recipe I’m including here is for the classic version.

Ingredients

Listed below are the ingredients you’ll need to make a three-adult (or a two-adult, two toddlers) serving of Chinese Noodles Soup.

For the noodles dough:

• 300 grams of flour
• 150 grams of room temperature water (you may require a little more or less)
• A pinch of salt

For the soup:

• Between 140-200 grams of ground pork (the leaner, the better)
• 4 large Chinese mushrooms
• Scallions
• 2 garlic cloves
• 3 slices of ginger root
• 1 pack (150 grams) of 雪菜, Chinese pickled vegetables (this is optional)
• Soy sauce
• Salt
• Oil
• 1 liter of water (or more, depending on how much soup you want)

You can find these ingredients at Target!

Making the Dough

This was the part of the recipe I was most worried about because I’d never made noodles before. Thankfully, it was super easy to do and while I’m not a pro yet, I’m on my way there!

1. Start by slowly adding the water to the flour and mixing thoroughly. If the noodles get too dry, add more water. If they start to get sticky, use less. Don’t forget to add a pinch of salt.
2. Knead the dough until it becomes smooth. For me, this took about 20 minutes.
3. Put the dough in a bowl and cover it with a clean towel kitchen towel and a lid. Let it rest for at least 30 minutes for up to 2 hours.

Making the Soup

While your dough is resting, you can get started on the soup.

1. Chop the scallions, garlic, mushrooms, and ginger.
2. Put a pan on the stove, add oil and heat.
3. Before the oil gets too hot, add the ginger and garlic to the pan. Cook until they begin to change color.
4. Add in the ground pork and mushrooms. Sprinkle in a bit of salt.
5. Stir everything together and cook until the meat browns. Add 1 or 2 tablespoons of soya sauce, depending on how much flavor you want.
6. Add some water and let it cook.

Making the Noodles

Now that your soup is cooking, you can start making the noodles for the Chinese Noodles Soup.

1. Put some water in a pot and put it on the stove to boil.
2. Remove the dough from the bowl and knead it again for a couple of minutes.
3. Using a rolling pin, spread the dough out onto a baking sheet or a large cutting board. Roll it until it flattens out. A thickness of about 0.5-1 cm is what you’re aiming for.
4. Slice the dough into several strips. Start pulling and stretching them. If you’re worried that the dough doesn’t have elasticity, just be gentle. I was worried my noodles were going to be too thin, but they do get thicker once you boil them.
5. After you’ve stretched out all the noodles, put them in the boiling water. Let them cook for 3-4 minutes.

Bring it All Together

1. Once the noodles are cooking, you can add the final ingredient to your soup base (if you want): Chinese pickled vegetables. I used the Fishwellbrand “Preserved Vegetable” (鱼泉榨菜). It’s okay if you don’t want to use them, but they do add some great extra flavor!
2. Drain the noodles. Pour them into a bowl and then pour some soup over them. Top with scallions.

Easy and Delicious

I was pretty apprehensive my first time making this, mainly because I’d never made noodles before. The simplicity of this recipe is part of its appeal, while the awesome taste covers all the rest. I’ve made this several times now and it gets better every time. I’d recommend this to anyone who craves noodle soup with a lot of strong, rich flavors.

Did you try it? Do you have suggestions or anything you would add or change? Comment and give us your opinion! Also, don’t forget to check out my superfruit tips for a healthier you!

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