Hand-pulled Noodle Set Recipe

Make the dough

In a large bowl combine 4 cups all-purpose flour, 1 tsp salt and 2 tbsp vital wheat gluten (if using). Mix. Gradually add 1 1/2 cups lukewarm water and 1 tbsp vegetable oil while stirring with a wooden spoon until the mixture forms a shaggy dough.

Knead

Turn dough onto a lightly floured surface and knead for 10–12 minutes until smooth and elastic. If dough is sticky, sprinkle a little flour; if too dry, wet hands and continue kneading. Aim for a pliable, slightly tacky dough.

Rest and age

Form dough into a ball, coat lightly with 2 tbsp coating oil, place in a covered container or plastic wrap, and let rest at room temperature 30 minutes. Then refrigerate for at least 2 hours or overnight to relax the gluten — this makes pulling easier.

Divide and pre-shape

After resting, divide dough into 6 equal pieces (for 4 servings you may do 4 larger pieces). Roll each piece into a cylinder about 10–12 inches long. Let rest covered for 10 minutes to relax.

Hand-pull the noodles

Coat your hands and the dough lightly with oil. Take one cylinder, stretch it gently, fold it in half, and twist slightly. Pull both ends outward firmly and evenly; repeat folding and pulling to double the strand count until you have long thin strands about 8–10 inches long and roughly 2–3 mm thick. If strands are uneven, press and stretch gently to even them. Place pulled noodles on a lightly oiled tray to prevent sticking. Repeat with remaining dough.

Cook the noodles

Bring a large pot of water to a rolling boil and add a pinch of salt. Add pulled noodles in small batches; cook 2–3 minutes until al dente and they float. Remove with a spider strainer and briefly rinse under hot water to remove surface starch and stop cooking. Drain and toss lightly with a few drops of oil to prevent sticking.

Prep the rack

Pat the chicken rack dry with paper towels. Make shallow slits in the flesh to help marinade penetrate.

Make marinade

In a bowl mix 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tbsp honey, 4 cloves minced garlic, 1 inch sliced ginger, 1 tsp five-spice powder, 1 tsp ground white pepper and 1 tsp salt until honey dissolves.

Marinate

Rub marinade all over the chicken rack (both sides and inside the cavity). Place in a resealable bag or covered dish and refrigerate at least 2 hours or up to overnight for best flavor. Bring to room temperature 30 minutes before cooking.

Roast

Preheat oven to 200°C (400°F). Place the rack on a roasting rack set over a tray lined with foil. Brush lightly with 1 tbsp vegetable oil. Roast for 30–40 minutes, turning once, until skin is golden and an instant-read thermometer inserted into the thickest part reads 74°C (165°F). If surface browns too quickly, tent with foil.

Rest and carve

Remove chicken from oven and let rest 10 minutes. Carve into serving pieces (bone-in pieces or cut into portions) to serve alongside noodles.

Heat the broth

In a medium pot combine 6 cups chicken stock, 2 smashed spring onion stalks (whites only) and 3 slices ginger. Bring to a gentle simmer over medium heat for 10 minutes to infuse flavors.

Season

Remove the aromatics (or leave them in if you prefer). Season the broth with 1 tbsp light soy sauce, 1/2 tsp salt and 1/4 tsp white pepper. Keep broth hot but not boiling while cooking noodles and assembling bowls.

Blanch bok choy

Bring a small pot of water to a boil. Add bok choy for 30–45 seconds until bright green and tender-crisp. Remove and plunge into cold water to preserve color, then drain and set aside.

Assemble bowls

Place a portion of cooked hand-pulled noodles into each warmed bowl. Ladle hot chicken broth over the noodles (about 1.5 cups per bowl). Arrange blanched bok choy alongside the noodles. Place a portion of carved chicken rack on top or to the side.

Garnish & serve

Sprinkle each bowl with sliced scallions, 1 tbsp crispy fried shallots, and 1 tbsp chopped cilantro. Add 1–2 tsp chili oil if desired. Serve immediately while broth and noodles are hot.