Easy hand-pulled noodles (with video!)

This wonderfully doable recipe from Vivian Chan-Tam is a fun bit of kitchen craft time.

View in browser|nytimes.com November 9, 2024 Vivian Chan-Tam's hand-pulled noodles. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. How to make hand-pulled noodles By Mia Leimkuhler I'm a pretty fidgety person — apologies to everyone seated in front of me on planes whom I've accidentally bumped — so for me, a cooking project is just as much about the finished dish as it is all the handiwork that goes into it. I love folding dumplings, caramelizing onions, wrapping enchiladas, massaging kimchi, rolling meatballs. This "keep my hands busy" philosophy is the same reason I got into knitting. But you can't eat a sweater, even if it's knit in brioche stitch. This weekend, my kitchen arts and crafts project will be these hand-pulled noodles, a wonderfully doable recipe from Vivian Chan-Tam. Before you ask, yes, there's a video! Click the image here to watch Vivian Chan-Tam make her hand-pulled noodles. From Left: Christopher Testani for The New York Times. Food Stylist: Simon Andrews, Phoebe Melnick/New York Times The dough comes together from just three ingredients — bread flour, water and salt — plus some important resting intervals so that your noodles are easy to pull and get that perfect boingy consistency. And while your dough rests, you can think about all the delicious ways to eat your noodles. Slicked with chile crisp? Swimming in soup? I'll be piling mine on top of spicy big tray chicken, another excellent cooking project. Featured Recipe Hand-Pulled Noodles View Recipe → My farmers' market has these glorious stalks of brussels sprouts, and while I could easily buy them loose, I want to sling one of those knobby stalks over my shoulder and bring it home for Melissa Clark's five-star sheet-pan coriander chicken with caramelized brussels sprouts. I know I'm essentially adding extra prep time, but I don't mind, and the rest of the recipe is super streamlined. Also showing off at the market: leeks, stacked and bundled in taut piles of shiny white and pale green. Washing and slicing them is a bit of a chore, sure, but less so with a Studio Ghibli playlist going in the background and Yasmin Fahr's miso mushroom and leek pasta as the endpoint. For someone so fidgety, I'm extremely sluggish in the morning, so any breakfast recipes I want to make always end up bookmarked for dinner instead. That's not a problem with Dan Pelosi's new sausage and peppers frittata, which would be just as lovely as a Sunday breakfast as it would a Sunday dinner. Nestle that next to a pile of Ali Slagle's sautéed kale with hot honey. Lastly: I make banana bread to use up all those brown bananas, yes, but also because I find mashing said bananas into a sweet, smooth goo to be incredibly satisfying. So next up on my to-bake list is this peanut butter-banana bread with chocolate chips, a new recipe from the baking wizard Samantha Seneviratne. This recipe kindly saves me the trouble of spreading peanut butter on my banana bread slice by mixing the peanut butter right into the batter; the chocolate chips are there because, well, they're chocolate chips. A perfect bake for puttering around your kitchen on a quiet morning. IN THIS NEWSLETTER William Brinson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Raina Kattelson. Spicy Big Tray Chicken Recipe from Spicy Village Adapted by Mark Bittman About 1 hour, plus time to marinate Makes at least 4 servings Andrew Scrivani for The New York Times Sheet-Pan Coriander Chicken With Caramelized Brussels Sprouts By Melissa Clark 50 minutes, plus marinating Makes 3 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Miso Mushroom and Leek Pasta  By Yasmin Fahr 40 minutes Makes 4 servings Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Sausage and Peppers Frittata By Dan Pelosi 35 minutes Makes 4 to 6 Servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Sautéed Kale With Hot Honey By Ali Slagle 25 minutes Makes 4 servings Armando Rafael for The New York Times. Food Stylist: Samantha Seneviratne. Peanut Butter-Banana Bread With Chocolate Chips By Samantha Seneviratne 1 hour 25 minutes Makes 8 servings Sign up for Dinner Tonight One quick and easy recipe in your inbox each night to answer that eternal question: What's for dinner? Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. 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