How to make chinese hand-torn noodles from scratch!

Mix your flour (unsifted's ok) in a bowl and add water slowly, stirring with a spoon until it forms into dough. If you've added enough water, it should be easy to work with and not fall apart easily!

This is what it should look like while mixing! If it's too sticky, add a little more flour. If it's too dry, throw in a tablespoon of water.

Now it's time to get kneading! Do this for 5-10 minutes, until your dough is bouncy and slightly elastic. Then return to bowl and set aside for 30 - 45 mins (i waited 25 mins; I was way too hungry!)

After 30 ~ 45 minutes, pour your broth into a pot and bring to a boil while you go on to the next step 👉 (TIP: Add your vegetables, tomatoes or any additions you like in the broth too)

Now you have 2 options: tear off a 1/4 palm-sized amount of dough, flatten and add into broth. Or if you're like me, roll out your dough and shape into squares before cooking in your boiling broth!

You'll know your mee hoon kueh is cooked when it floats to the surface (about 3 minutes). You could also always do a taste-test of its chewiness, if you can't wait😋

Pour it all into a bowl and dig in! If you cooked yours right, it should be soft on the outside and slightly chewy on the inside 🍴Enjoy!!