Howdy,

I have been trying to get an authentic recipe for lai mein
(hand pulled) Chinese noodles.

Whatever I find, (and there are many sources out there) is
in conflict with everything else.

I have had that experience before (particularly reading
about making Poilne loaves) and it tells me now, as it did
then, that the authors of these many noodle recipes are just
"guessing." They require high-protein flour, or low; they
need salt, or none; they want baking soda, or baking powder,
or neither...

Also, it is often suggested that the dough contain a small
amount of what is often called Kan Sui, or "lye water"
(actually a solution of potassium carbonate and sodium
bicarbonate), but this seems to have the opposite of the
intended effect. I have experimented at length and this
ingredient "tightens" the gluten so that the dough behaves
rather like latex: any attempt to stretch the dough causes
it to "snap" back to its original shape. It would appear
that it is this addition that provides the "bouncy" texture
of many types of "cut" Chinese noodles.

If you are familiar with the "pulling" of lai mein you know
that the gluten must be totally relaxed to allow the
extraordinary stretch...

And so this request:

Might you know of a lai mein noodle dough recipe that
actually works? Have you tried it?

Or, coming at this from another direction, might you have
thoughts about additions that would so completely relax the
gluten as to allow for the sort of stretch that is needed?

I certainly do not expect to become some sort of "noodle
master" but I know that I cannot even get started on
learning the technique without having the proper dough.

I would welcome any thoughts on this, and thank you in
advance.

All the best,
--
Kenneth

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