Hand-pulled noodles — cookly.recipes

Dough that stretches to noodle without tearing, taught as a sequence you can actually follow.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Large board, Wide pot
Allergens: Gluten
Method: 38 steps · 16 photographed · 7 filmed
Components: 3 made from scratch
Films: 3, 20 min

3 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Alkaline dough

Film

A hand-mixed flour and water dough with a small dose of alkaline salt that makes it stretch instead of tear.

Shop noodles are extruded under pressure; only a rested alkaline dough can be pulled by hand without snapping.

High-protein flour000 g
Water000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 11
Time: 4 h
Hands-on: 45 min

Makes 1.1 kg dough, 8 portions · rest 3–8 h at 20 °C; refrigerated it keeps 24 h but pulls stiffer

Mix in the morning to pull at night; never more than a day ahead

Weights and method unlock on purchase

Beef shin broth

Film

Beef shin and bones simmered four hours with aromatics, skimmed often and strained so it stays clear.

Stock cubes and boxed broth are salty and cloudy; this one gets its body from shin collagen, not thickener.

Beef shin000 g
Beef bones000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 12
Time: 5 h
Hands-on: 40 min

Makes 3.5 litres clear broth plus 800 g sliced shin · keeps 4 days refrigerated, freezes 3 months

Best the day before — chilled overnight the fat lifts off in one piece

Weights and method unlock on purchase

Chilli oil

Film

Hot oil poured over ground chilli in three stages at falling temperatures, for colour, aroma and heat.

One pour at one temperature either burns the chilli or leaves it raw; three pours give all three qualities.

Coarse chilli flakes000 g
Fine chilli powder000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 9
Time: 1 days
Hands-on: 40 min

Makes 700 ml · keeps 3 months in a sealed jar, tastes right only after 24 hours

At least a day ahead; it tastes flat the hour it is made

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

High-protein flour000 g
Water000 g
Salt000 g
Alkaline water000 g
Beef shin000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 20 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING6:00

Flour protein and what to buy where you live

TECHNIQUE9:00

The pull — full speed and slowed down

TECHNIQUE5:00

Clearing a broth without a raft

METHOD

STEP BY STEP — 38 STEPS

16 photographed · 7 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 16 of the 38 carry a photo of what it should look like at that moment, and 7 carry a short clip for the parts a still cannot show.

Hardest step: doubling the strands without tearing — step 23 of 38.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 32 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Chen Li watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
Three rests and what the dough feels like after each
What to do about it
02
Saving a dough that tears
What to do about it
03
Pulling thinner without breaking
What to do about it

The chef's hidden note

The rest schedule — three rests, and what the dough should feel like after each.

Written by Chen Li. Visible only to people who bought this recipe.

Read it — $6.99

NOTES FROM THE KITCHENS

488 verified cooks · 91% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $6.99 ONCE

488 people cooked it, 91% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 12 more cooks the price becomes $14.99. Your copy never does.

One payment · Yours for good · No subscription