Hand – Pulled Noodle Set Recipe

Make the dough

In a large mixing bowl combine 3 cups all-purpose flour and 1 tsp kosher salt. Stir to distribute the salt evenly.

Create a well in the center and pour in 1 cup warm water and 1 tbs neutral oil. Using a fork or chopstick, gradually bring flour into the liquid until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If very sticky, dust lightly with the additional 1/4 cup flour; avoid adding too much.

Form the dough into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or a damp towel, and let rest at room temperature for 30–45 minutes to relax the gluten (this makes pulling easier).

After resting, divide the dough into 4 equal pieces. Working with one piece at a time, press into a roughly 8-inch rope, fold it accordion-style and gently stretch, then begin to pull and slap the dough repeatedly to form long thin noodles about 1/8–1/4 inch wide. If dough resists, let rest another 10 minutes.

Dust finished noodles with a little flour to prevent sticking and place on a floured tray while you cook them. Keep covered to prevent drying.

To cook: bring a large pot of salted water to a rolling boil. Add noodles in batches and cook 2–3 minutes until tender and just cooked through (fresh noodles cook fast). Drain and toss immediately with a small drizzle of oil to prevent sticking.

Prepare the marinade: in a bowl whisk together 3 tbs soy sauce, 1 tbs hoisin sauce, 1 tbs brown sugar, 1 tbs grated ginger, 3 cloves minced garlic, 1 tsp sesame oil, 1 tsp rice vinegar and 1/2 tsp black pepper until combined.

Pat the 4 chicken rack pieces dry with paper towel. Place in a shallow dish or zip-top bag and pour the marinade over, massaging to coat. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

Heat a large skillet or cast-iron pan over medium-high heat and add 2 tbs vegetable oil. When oil is shimmering, sear the chicken rack pieces skin-side down (if skin-on) until deep golden, about 4–6 minutes. Flip and sear the other side 2–3 minutes.

Reduce heat to medium-low, pour half of the marinade into the pan and add 1/2 cup of chicken stock. Cover and simmer for 10–12 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear. For thicker pieces, you may finish in a 375°F (190°C) oven for 8–12 minutes.

Remove chicken to a cutting board and rest 5 minutes before slicing into serving-size portions. Reserve pan juices for sauce.

Make the finishing sauce: in the skillet with reserved pan juices, add 1 1/2 cups remaining chicken stock (to yield total 2 cups used across steps), 1 tbs light soy sauce and 1 tsp chili oil. Bring to a simmer and reduce gently 3–5 minutes to concentrate flavors. Taste and adjust seasoning with salt or a splash more soy if needed.

To assemble: place a portion of hand-pulled noodles in a shallow bowl. Ladle warm finishing sauce over the noodles so they are lightly coated but not soupy.

Top the noodles with a sliced portion of the rested chicken rack. Spoon any pan juices over the chicken.

Garnish with sliced scallions, chopped cilantro, and a sprinkle of toasted sesame seeds. Add a small drizzle of chili oil to each bowl to taste.

Serve immediately while noodles and chicken are hot.