Chewy Potato Hand-Pulled Noodles with Pancake Mix
Super Simple Recipe for Chewy Potato Hand-Pulled Noodles Using Pancake Mix When You Don’t Have Flour
Introducing a chewy and delicious potato hand-pulled noodle recipe that anyone can make with just pancake mix, especially when you’re out of regular flour! Did you know you can create a satisfyingly chewy dough with pancake mix? With just a little attention to seasoning, you’ll double the chewiness and the flavor! The ingredients are simple, and the preparation is easy, making it a recipe even beginners can confidently try. Let’s start today’s ‘Luna’s Cook’ recipe: potato hand-pulled noodles made with pancake mix!
Main Ingredients- 1 potato
- 1/4 zucchini
- 1 Korean green chili pepper (cheongyang chili)
- 1 red chili pepper
- 1/2 stalk green onion
- 2 bouillon cubes
- 1L water
Noodle Dough- 3 cups pancake mix
- 1 cup water
- 0.5 Tbsp cooking oil
Seasoning- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce
- Salt to taste
- 3 cups pancake mix
- 1 cup water
- 0.5 Tbsp cooking oil
Seasoning- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce
- Salt to taste
Cooking Instructions
Step 1
In a large bowl, place 3 cups of pancake mix.
Step 2
Add 0.5 tablespoon of cooking oil and mix it with the flour. Adding oil helps to make the dough softer and contributes to a chewier texture.
Step 3
Instead of pouring all the water at once, add about half a cup first and gradually add more as you check the dough’s consistency. The dough should not be too sticky and should not stick to your hands. Aim for a consistency where it holds its shape slightly when pressed with a finger.
Step 4
Place the well-kneaded dough in a resealable plastic bag and let it rest in the refrigerator for about 1 hour. Resting the dough allows it to become even chewier, significantly improving the texture of your hand-pulled noodles. The dough’s consistency might also become slightly firmer during this resting period.
Step 5
Dough stored in the refrigerator this way can be kept for about two days in an airtight container. If you’re not planning to eat it immediately, it’s perfectly fine to prepare the dough in advance and refrigerate it.
Step 6
Peel the potato and slice it thinly and flatly. Slice the green chili peppers, red chili peppers, and green onion diagonally. Cut the zucchini into shapes resembling ginkgo leaves for a visually appealing dish.
Step 7
Pour 1 liter of water into a pot and add 2 bouillon cubes to boil. Using bouillon cubes allows you to achieve a rich and refreshing flavor without needing other broth ingredients.
Step 8
Once the water starts boiling, add the sliced potatoes first and cook them. Let it simmer until the potatoes are half-cooked.
Step 9
When the broth with potatoes begins to boil again, thinly stretch the rested noodle dough and tear off pieces directly into the pot. Stretching the dough thinly helps it cook faster and improves its texture.
Step 10
Once the hand-pulled noodles float to the surface, add the sliced zucchini, green chili peppers, and red chili peppers, and simmer for a little longer.
Step 11
Add 1 tablespoon of minced garlic and 2 tablespoons of soup soy sauce to season. Use soup soy sauce for the base flavor and adjust with salt according to your preference for the remaining seasoning.
Step 12
Finally, add the sliced green onion and boil for another moment. Your delicious pancake mix potato hand-pulled noodles are complete! You can also garnish with seaweed flakes or other toppings to your liking.
