In the quest for an approachable handpulled lamian noodle recipe for the home cook, there’s no shame in turning to science. The goal of any thin handpulled noodle dough is repeatable extensibility, which is easier to describe than it is to achieve. Here—as in many noodle shops around the world—Tim Chin uses a dough relaxer to make the stretching process much easier and much, much faster. And while some shops use industrialgrade dough enhancers with all sorts of scary names, this recipe uses a natural ingredient that you can readily find at grocery stores or purchase online: nutritional yeast.

You’ll be able to stretch this dough, but it still takes practice to pull the actual noodles when the time comes. But don’t let that scare you: This is a very forgiving dough, and you can practice pulling noodles over and over again to gain muscle memory and confidence before flouring and cooking off a batch of homemade pulled noodles. Be sure to use bread flour with at least 12% protein content—any lower, and the dough will get too sticky and the noodles will lack both structure and chew.

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