Spicy Hand Pulled Noodles

Spicy homemade hand pulled noodles stir fried with tender beef and a chili soy sauce.

Homemade hand pulled noodles yield a perfectly chewy noodles perfect for a quick stir fry. This dough is exceptionally easy with minimal hand kneading as you can use a stand mixer. You can use any protein that you would like whether it be lamb, beef, pork or chicken. To best enjoy these noodles, stir fry on high heat in a wok with a spicy sauce and serve immediately topping with any garnishes.



1/2 cup warm water

1 1/2 cups of flour + 1 tbsp

1/2 tsp salt

1 tsp vegetable oil

Beef & Sauce

10 oz beef chuck, sliced (can sub with ground beef)

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp doubanjiang (chili bean paste)

2 tbsp chili oil

1/2 tsp white pepper

1/2 tsp salt

5 cloves of garlic, minced

1 in cube of ginger, minced

1/2 medium onion, diced

3 napa cabbage leaves, chopped

2 tbsp water

1 tsp cornstarch

2 birds eye chili's or 1 jalapeno, thinly sliced


Scallion, thinly sliced

Chili oil


  1. Prepare noodles, combine warm water, oil, flour and salt in a mixing bowl and mix on medium low speed in a stand mixer for five minutes.

  2. Once dough is combined, switch to dough hook and mix for 10 mins on medium low speed.

  3. Remove from mixer, lightly flour the work surface and begin kneading the dough for an additional 10 mins.

  4. Dough should be smooth and slightly stretchy. Once dough meets desired consistency, cover with plastic and rest at room temperature for 1 hr.

  5. While waiting for the dough to rest, prepare vegetables and meat. Chop onion, garlic, ginger, chili and cabbage and set aside.

  6. Cut beef into cubes, marinate in salt, white pepper and corn starch and set aside in fridge.

  7. Prepare the stir fry sauce mixture by adding soy sauce, oyster sauce, chili oil, doubanjiang and water in a bowl.

  8. Once dough has finished resting, roll out onto a clean surface until it is half an inch thick and slice length-wise into 1 inch thick slices and place on a parchment lined sheet.

  9. Flatten each individual noodle into a rolling pin and pull both ends of the dough until it reaches the thickness of pasta. Do not pull noodles until it becomes translucent or until the noodles break.

  10. Lightly brush each piece with a thin coat of oil and cover until ready to prep.

  11. Bring a pot of water to boil and on a separate burner, heat up a wok to medium high heat and add 2 tbsp of oil.

  12. Add ginger and onions to the wok and cook for 1 min. Then add beef, garlic and chilis and cook until the meat has browned, then pour in sauce mixture and continue stir frying.

  13. While the vegetables and meat are cooking, add noodles into the boiling pot of water and cook for 2 mins. Stir fry cabbage in the wok.

  14. Strain noodles from the pot, directly transfer into the wok and toss until noodles are fully coated in sauce.

  15. Remove from heat then serve onto dish, garnish with scallions and additional chili oil if desired.