Hand-pulled Noodle Set 老四季拉面套餐 Recipe

Prepare dough

In a large bowl, whisk together 4 cups all-purpose flour, 1 tsp salt and 1 tsp baking soda (or dissolved kansui). Make a well in the center.

Gradually pour 1.5 cups room-temperature water into the well while mixing with your hand or a spatula until a shaggy dough forms. Add 1 tablespoon vegetable oil and knead in the bowl until combined.

Turn the dough out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough feels too dry, wet hands slightly; if too sticky, dust lightly with flour.

Form dough into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or damp towel. Let rest at room temperature for 30 minutes to relax the gluten.

Divide, stretch and pull

After resting, divide the dough into 4 equal pieces. Working one piece at a time, roll into a cylinder about 10–12 inches long. Using both hands, repeatedly stretch, fold, and slap the dough to lengthen it, then fold in half and twist gently to create multiple thin strands. Dust with cornstarch or extra flour to prevent sticking. Aim for noodles about 1/8–1/4 inch wide. Repeat with remaining pieces.

If you cannot pull noodles by hand, roll each piece into long ropes and slice into 1/4-inch strips with a knife or use a pasta machine to 1.5–2 mm thickness.

Cook noodles

Bring a large pot of water to a rolling boil. Add the fresh noodles and cook 2–4 minutes until tender but still with bite (fresh noodles cook quickly). Drain and rinse briefly under warm water to remove surface starch and stop cooking. Toss lightly with a little oil to prevent sticking if not plating immediately.

Simmer and poach chicken rack

Rinse the chicken rack and pat dry. In a medium pot combine 6 cups water, 2 smashed ginger slices, 2 white parts of green onions, 1 tablespoon Shaoxing wine, 2 tablespoons light soy sauce and 1 tsp salt. Bring to a gentle simmer.

Add the chicken rack to the simmering liquid, reduce heat to low, partially cover and poach gently for 25–35 minutes until the meat is cooked through and tender. Skim any foam during cooking. Remove chicken and reserve 4 cups of the poaching liquid as broth for the soup; cool slightly and, if serving as a rack, optionally brush with 1 tablespoon vegetable oil, season with 1/2 tsp black pepper and sear in a hot pan or broil 3–5 minutes to color the skin.

Carve the chicken rack into serving portions (rack pieces or bone-in portions). Keep warm while preparing noodles and soup.

Assemble and season broth

In a saucepan, combine 4 cups reserved chicken stock (from simmering) with 3 optional dried shiitake mushrooms and 3 slices fresh ginger. Bring to a gentle simmer for 8–10 minutes to marry flavors.

Remove mushrooms (slice if using as an extra topping) and ginger slices. Season the broth with 1 tablespoon light soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon salt and 1/4 teaspoon white pepper. Taste and adjust seasoning as desired.

Keep broth hot and at a gentle simmer while cooking noodles and blanching vegetables.

Blanch vegetables

Bring a small pot of water to a boil. Add the bok choy halves and blanch 1–2 minutes until bright green and tender-crisp. Remove and drain.

Assemble bowls

Divide the cooked noodles among 4 bowls. Ladle hot broth over the noodles (about 1 cup per bowl). Top each bowl with a portion of chicken rack pieces, 1 or 2 blanched bok choy halves, sliced scallions, a few cilantro leaves if using, and a drizzle of chili oil and toasted sesame seeds to taste.

Serve immediately so noodles remain springy and chicken warm.