Papa Noodle Recipe

Make the dough

Combine 3 cups all-purpose flour and 1 tsp salt in a large bowl. Make a well and add 1 cup warm water, 1 egg, and 1 tbs vegetable oil. Mix with chopsticks or a fork until shaggy, then knead by hand until a smooth, elastic dough (about 8–10 minutes). If dough is sticky, add up to 2 tbs flour; if dry, add a teaspoon of water at a time.

Rest the dough covered with plastic wrap or a bowl for 30 minutes at room temperature to relax the gluten.

Roll and cut

After resting, roll the dough on a lightly floured surface to about 1/16–1/8 inch thickness. Fold lightly or dust with flour and cut into long strips about 1/4 inch wide for hand-crafted noodles. Unfold and separate strands. Dust with a little flour to prevent sticking.

To cook, bring a large pot of salted water to a rolling boil and cook noodles in batches for 2–4 minutes until al dente and tender but with slight chew (fresh noodles cook quickly). Drain and toss with 1 tsp sesame oil to prevent sticking while you finish the sauce.

Prepare ingredients

Finely chop shiitake mushrooms, dice half a yellow onion, mince 4 cloves garlic and 1 tbs fresh ginger.

In a small bowl, mix 3 tbs soy sauce, 1 tbs dark soy sauce, 2 tbs Shaoxing wine, 1 tbs rice vinegar, 1 tsp brown sugar, and 1 tbs cornstarch with 2 tbs cold water to make a sauce slurry. Set aside.

Cook pork and aromatics

Heat 2 tbs vegetable oil in a large skillet or wok over medium-high heat. Add diced onion and sauté 2–3 minutes until translucent. Add minced garlic and ginger and cook 30 seconds until fragrant. Add ground pork, breaking it up with a spatula. Cook until the pork is browned and some fat renders, about 6–8 minutes.

Add chopped shiitake mushrooms to the pork and continue to cook until mushrooms release moisture and reduce, about 4–5 minutes.

Build the sauce

Pour the prepared slurry (soy/dark soy/Shaoxing/vinegar/sugar/cornstarch mix) into the pan with the pork and mushrooms. Add 1 cup chicken or pork stock. Bring to a simmer and let the sauce thicken and coat the mixture, about 2–4 minutes. Add 1 tsp sesame oil, 0.5 tsp salt, and 0.5 tsp black pepper. Taste and adjust seasoning as needed.

If sauce becomes too thick, add up to 1/4 cup additional stock or water to reach desired saucy consistency for tossing with noodles.

Stir 0.5 tsp five-spice powder and 0.25 tsp ground white pepper into the finished pork and mushroom sauce. Fold in 1 tbs toasted sesame seeds. This adds layered warmth and aroma to the sauce. Adjust to taste.

Infuse the oil

In a small heavy saucepan combine 1 cup neutral oil, 2 smashed garlic cloves, 1 tbs sliced ginger, and 1 tsp Sichuan peppercorns (if using). Heat over medium-low until small bubbles form around aromatics and fragrance is released, about 5–7 minutes. Do not let the oil smoke.

Remove from heat and let cool 2 minutes. Place 3 tbs crushed red chili flakes in a heatproof bowl or jar. Carefully strain the hot oil over the chili flakes and aromatics, covering them. You should hear a sizzle; this toasts and blooms the chilies. Let cool to room temperature, then discard solids or keep garlic/ginger for texture. Season with 1/2 tsp salt. Store in a jar at room temperature for immediate use (or refrigerate for longer storage).

Make pickling liquid

In a small saucepan combine 1/2 cup rice vinegar, 1/2 cup water, 2 tbs sugar, and 1 tsp salt. Heat until sugar and salt dissolve, then remove from heat and let cool slightly.

Place thinly sliced cucumber or daikon and 1/2 sliced red chili (optional) in a jar or bowl. Pour the warm pickling liquid over the vegetables, press down so they are submerged, and let cool to room temperature. Refrigerate at least 30 minutes (best 1–2 hours) before serving. Pickles will keep refrigerated for 5–7 days.

Warm the pork & mushroom sauce over medium heat and ensure it is saucy enough to coat noodles. If needed, add a splash of stock.

Place a serving of cooked fresh noodles in a bowl. Spoon generous portions of the pork & mushroom sauce over the noodles (about 1/2 to 3/4 cup sauce per serving).

Drizzle 1–2 tbs house-made chili oil over the sauced noodles (adjust to your spice tolerance). Stir gently to combine so noodles are evenly coated.

Top with house-made quick pickles (a few tablespoons), sliced scallions, a sprinkle of toasted sesame seeds from the spice blend, 2 tbs crispy fried shallots, and optional cilantro. Finish with 1 tsp white vinegar if you want additional tang.

Serve immediately while noodles are warm and the chili oil is aromatic.