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잡채 (Japchae) Korean Stir-Fried Glass Noodles

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Bánh canh bột mì - How to make Vietnamese thick noodle from wheat flour



[Time for cooking] 1 ~ 2 hours

[For] 1 ~ 2 people

[Occasion]: Daily meals, Holidays, Weekends

[Ingredients]

  • 300g wheat flour

[Seasoning]

  • Salt: 1/2 teaspoon
  • Water

[Cooking steps] 

  1. Mix the wheat flour with ½ teaspoon of salt. Gradually add boiling water to the mixture until the dough starts to thicken, then knead the dough by hand until it no longer sticks to your hands. Be careful not to add too much water, as it can make the dough too wet and not smooth.
  2. Once the dough is thick and smooth, shape it into a ball and cover it with plastic wrap. Let it rest for 30 minutes. Afterward, remove the wrap and knead the dough for 5 minutes. Shape it into a ball again, cover it, and let it rest for another 30 minutes. Repeat this process until the dough has rested and been kneaded three times.
  3. Roll the dough to a thickness of 3-4 mm and cut it into bite-sized strips. Be sure to sprinkle some flour while rolling and cutting to prevent the noodles from sticking together.
  4. After forming the noodles, place them in a bowl, cover with plastic wrap, and put them in the refrigerator.
  5. When you’re ready to eat, take the noodles out and blanch them in boiling water until fully cooked before preparing them.

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