Loma Noodle Recipe

Make Dough

Combine 3 cups all-purpose flour and 1 tsp salt in a large bowl. Make a well and add 1 cup warm water and 1 tbs vegetable oil. Stir with a fork until shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

Rest

Cover the dough tightly with plastic wrap or a damp towel and let rest at room temperature for 30 minutes to relax the gluten (this makes rolling and stretching easier).

Roll and Cut

After resting, divide the dough into two pieces. Roll one piece into a rectangle about 1/16–1/8 inch (1.5–3 mm) thick. Dust with flour and fold loosely into thirds or roll up, then slice into 1/4-inch (6 mm) wide ribbons for hand-cut noodles. Unfold strips and toss lightly with flour to keep from sticking.

Cook Noodles

Bring a large pot of salted water to a rolling boil. Add noodles and cook 2–4 minutes until tender but still with a slight bite (fresh noodles cook quickly). Drain and rinse briefly under hot water to remove excess starch, then toss with 1 tsp sesame oil to prevent sticking.

Combine 1/2 cup rice vinegar, 1/2 cup water, 1 tbs sugar and 1/2 tsp salt in a jar or bowl. Stir until sugar and salt dissolve. Add 1 cup thinly sliced cucumber or daikon, press down to submerge, and let pickle at room temperature for 20–30 minutes (or refrigerate up to overnight for stronger flavor).

Soak and Blend

Remove stems and seeds from 40 g dried red chiles. Soak chiles in 1/4 cup hot water for 15 minutes until softened. Drain (reserve soaking liquid). Transfer chiles to a blender with 2 tbs rice vinegar, 1 tbs soy sauce, 1 tsp sesame oil and 1/4 cup reserved liquid or fresh water. Blend to a coarse paste.

Infuse Oil

Heat 3 tbs neutral oil in a small skillet until shimmering but not smoking. Carefully spoon the chile paste into the hot oil and fry, stirring, for 2–3 minutes until fragrant. Season with 1/2 tsp salt and remove from heat. Let cool slightly; this yields a bright, flavorful house chili oil/sauce. Taste and adjust vinegar or salt as needed.

While noodles cook, heat 2 tbs vegetable oil in a wide skillet or wok over medium-high heat. Add thinly sliced onion and cook 3–4 minutes until translucent. Add minced garlic and minced ginger and cook 30–60 seconds until fragrant (do not burn). Add thinly sliced scallion greens (reserve some for garnish) and stir for 30 seconds.

Stir in the house spice blend: 1 tsp ground Sichuan pepper or toasted ground black pepper, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp brown sugar and 1/2 tsp salt. Toast the spices in the aromatics for 30 seconds to bloom their oils, stirring constantly.

Transfer the drained noodles to the aromatic pan. Add 2 tbs soy sauce, 1 tsp rice vinegar (optional), and 1 tsp sesame oil. Toss vigorously over medium heat for 1–2 minutes so noodles pick up the aromatics and spices.

Add 1–2 generous spoonfuls of the house-made chili sauce (adjust to heat preference) and toss until evenly coated. Taste and adjust seasoning with extra soy sauce, salt, or a splash more vinegar if needed.

Plate the noodles and top with the quick pickles (a few tablespoons per serving), remaining sliced scallions, and crushed roasted peanuts or toasted sesame seeds. Garnish with cilantro if using.