Sourdough Discard Noodles

Discover the art of making noodles from scratch with a sustainable twist! Use
your sourdough discard to create delicious, chewy noodles that are as fun to
make as they are to eat. Perfect for adding a unique flavor to your meals and
reducing waste.

Servings: 2

Author:

Active time
30 minutes

Total Time
3 hours

Course:

Main Course

Cuisine:

Chinese

Keywords:

sourdough sourdough discard

Instructions

1 In a mixing bowl, combine the sourdough discard, salt, and water until
everything is evenly mixed.
2 Gradually add this mixture to flour in a stand mixer. Knead until you have a
smooth and elastic dough.
3 Cover the dough and allow it to rest for 30 minutes, giving the gluten time to
relax.
4 Roll the dough into a sheet approximately 1/4 inch thick. Lightly coat the sheet
of dough with oil, cover, and let it rest for 2 hours.
5 Hand/Machine cut noodles:

Divide the dough into 2 pieces.

Dust the dough with flour, and using a rolling pin, or pasta maker, roll it out
into a thin long sheet. Dust the dough with flour as needed.

When the dough reaches your desired thickness, cut the dough with a knife or
using a pasta cutter attachment.

When hand cutting the noodles with a knife, flour the dough and fold the dough
in half multiple times until it reaches a manageable length to cut with a knife
6 Hand pulled noodles:

Cut the dough into 1 1/2-inch strips.

Starting from one end, gently pull and stretch the each strip lengthwise to
about double its original length.

Fold the stretched dough in half and repeat the stretching and folding process
several times, always in the same direction, until the dough is very thin and
elastic.
7 Boil the noodles in salted water for about 1 minute or until they float to the
surface and are cooked through. Fresh noodles cook much faster than dried ones,
so keep an eye on them.
8 Drain the noodles and serve immediately with your favorite sauce or broth.

Chili Oil Sauce recommendation (as pictured): 1 tbsp Lao Gan Ma chili oil
[https://amzn.to/4cq8s56], 1/2 tbsp Fly by Jing chili oil
[https://amzn.to/3VpbGQl] (for more smokiness, optional), 2 tsp soy sauce, 1 tsp
black vinegar, 2 tbsp chopped scallions

Sourdough Discard Noodles

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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