2 Ways to Make Delicious and Chewy Wheat Gluten Noodles Easily at Home

Knead and proof the dough

Put the flour into a large bowl, add 2 teaspoons of salt and 550 ml of water.

Then mix the mixture well and knead the dough until it is smooth and no longer sticky to your hands.

Cover the dough with a lid and place it in a cool place, letting it proof for about 1 – 1.5 hours until the dough rises evenly.

Wash the dough

After fermenting the dough, place the dough into a basket and wash it in a basin of cold water. While washing, use your hands to knead and squeeze the dough.

Wash the dough with clean water about 4 – 5 times. When you see the water becoming slightly clear, place the dough in a thick basket and let it drain for about 10 – 15 minutes.

Boil the Mì căn

After washing the dough, we have over 300 grams of Mì căn dough left. Continue to divide this dough into 4 equal parts.

Lay a layer of non-stick paper underneath, place the Mì căn dough in the middle, and then wrap it into a long cylinder shape. Each piece of Mì căn dough should be about 4 – 5 cm in size.

Continue wrapping another layer of aluminum foil on the outside. Firmly press down on both ends of the aluminum foil to prevent the Mì căn from absorbing water while boiling.

Place a pot on the stove and bring water to a boil. When the water is boiling, add the Mì căn and boil for about 30 – 40 minutes until cooked. Then, remove the Mì căn and let it cool.

Completion

After the tofu has cooled, peel off the aluminum foil and the absorbent paper. Place the tofu in a bowl of filtered water mixed with 1 teaspoon of salt and 1 tablespoon of vinegar.

Rinsing the tofu with salt and vinegar water will make it whiter and crispier, chewier.

Remove the tofu and use paper towels to dry it. After that, it can be torn into small pieces, cut into round or long slices depending on the intended use.

Final Product

Tofu made at home will have an off-white or slightly yellow color and will not be pure white like the ones bought in stores due to the absence of additives or colorants.

Kneading the Dough

First, you add the wheat flour and potato flour into a bowl and use a spoon to mix both types of flour evenly together.

Add 350 ml of water into the bowl. You should gradually pour in the water, using a spoon to stir well so that the flour absorbs the water. Depending on whether the flour is old or new, the amount of water may vary from 350 – 370 ml (older flour will absorb slightly more water).

Knead the dough thoroughly until it is smooth and no longer sticky to your hands.

Proving the Dough

Once the dough is smooth, cover it with plastic wrap and let it prove for about 1 hour for the dough to rise.

During the proving time, you can make the mold for the tube noodles. Gather 3 chopsticks and use plastic wrap to wrap evenly around the body of the chopsticks.

Washing the dough

After letting the dough rise, remove the plastic wrap and continue kneading the dough for about 5 minutes to make it smoother.

Add 1 liter of clean water to the bowl of flour and proceed to wash the dough. During the washing process, you can gently knead the dough with your hands to make it more elastic.

Then pour the dough into a sieve and continue rinsing in a basin 3 – 4 more times, until the washing water becomes clearer.

Leave the dough on the sieve and gently knead for about 4 – 5 more minutes to help it drain better.

After the washing process, from the initial 600 grams of dough, you will obtain about 250 grams of tapioca flour.

Boiled gluten noodles

Place the gluten flour on a clean plate, tray, or cutting board, then cover tightly with plastic wrap. Continue to let the dough rise for about 20 – 30 more minutes.

After 30 minutes of rising, the gluten flour will start to become smoother. Then use a knife to cut the gluten flour into strips.

Take the gluten flour strips and wrap them around a chopstick that has been covered with plastic wrap.

Boil a pot of water on the stove. When the water boils, add the gluten flour wrapped around the chopstick and boil for about 3 – 5 minutes.

When cooked, turn off the heat and place the gluten noodles in a bowl of cold water to quickly cool them down and maintain their crispness and chewiness.

With this method, the finished gluten noodles will have a thin outer layer and a wide inner core.

You can remove the chopsticks from the gluten flour right after wrapping and then boil it. The result of this method will be a tube of gluten noodles with a thick outer layer and a small core. This method is very suitable for those who like thick gluten noodles.

Final product

The finished gluten noodles will have a certain degree of crispness, chewiness, and smoothness. Gluten noodles can be used to prepare many incredibly delicious vegetarian dishes.