I enjoy this recipe because it transforms a handful of pantry staples into something truly special. The process of hand-pulling the noodles is both rewarding and fun, while the homemade chili oil adds layers of heat, fragrance, and complexity. I also appreciate that the recipe is completely vegan and can be customized to suit different spice preferences. The combination of tender noodles and rich chili oil creates a comforting meal that feels both rustic and impressive.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Noodles
1 cup all-purpose flour
1/2 cup water
1/4 tsp sea salt
For the Chili Oil
3 star anise
1 cinnamon stick
2 bay leaves
2 green cardamom pods
1 tsp ground cloves
4 garlic cloves, crushed
1 shallot, sliced
1 tbsp ground Sichuan pepper
1/2 cup gochujaru (Korean chili flakes)
1 cup neutral oil
1/2 tsp flake sea salt
Directions
I begin by making the noodle dough. I combine the flour, water, and sea salt in a bowl and knead until a smooth dough forms.
I lightly coat the dough with vegetable oil, cover it, and let it rest for 30 minutes.
While the dough rests, I prepare the chili oil. I place the gochujaru and Sichuan pepper in a heatproof bowl and set it aside.
In a saucepan, I combine the star anise, cinnamon stick, bay leaves, cardamom pods, ground cloves, garlic, shallot, and neutral oil. I heat the mixture over medium heat until it begins to sizzle gently.
I reduce the heat to the lowest setting and allow the oil to infuse with the aromatics for about 30 minutes.
I carefully strain the hot oil over the bowl containing the gochujaru and Sichuan pepper. Once the sizzling subsides, I add the flake sea salt and stir well.
I transfer the chili oil to a clean jar and allow it to cool.
I divide the rested dough into two portions and flatten each one into a thick disk using a rolling pin. I cover the disks and let them rest for another 30 minutes.
I bring a large pot of salted water to a boil.
I cut the dough into strips about 2 inches wide. Working with one strip at a time, I gently slap it against the countertop while slowly stretching it to the desired length and thickness.
I place the pulled noodles directly into the boiling water and cook them for 1 to 2 minutes.
I remove the noodles from the water, transfer them to serving bowls, and spoon the homemade chili oil over the top.
I serve the noodles immediately while hot.
Servings and Timing
Servings: 2
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Additional Resting Time: 1 hour
Total Time: 2 hours
Variations
I sometimes add sautéed mushrooms for extra umami flavor.
I like topping the noodles with sliced scallions and toasted sesame seeds.
I occasionally stir in bok choy or spinach for added vegetables.
I enjoy adding crispy tofu for extra protein while keeping the dish vegan.
I sometimes increase the amount of gochujaru for a spicier chili oil.
storage/reheating
I store leftover chili oil in a sealed jar in the refrigerator for up to 6 weeks. The noodles are best enjoyed fresh, but I can refrigerate cooked noodles in an airtight container for up to 2 days. When reheating, I briefly warm the noodles in boiling water or the microwave and toss them with additional chili oil before serving.
FAQs
Can I make the chili oil ahead of time?
Yes, I often prepare the chili oil several days in advance. In fact, I find that the flavors become even more developed after resting for a day or two.
Why does the dough need to rest?
I allow the dough to rest because it helps develop the gluten structure, making the noodles easier to stretch and pull without breaking.
Can I use regular chili flakes instead of gochujaru?
Yes, I can substitute regular chili flakes, although gochujaru provides a slightly sweeter and more balanced heat.
How do I know when the noodles are fully cooked?
I find that hand-pulled noodles cook very quickly. After 1 to 2 minutes, they should be tender while still maintaining a pleasantly chewy texture.
Can I freeze the noodle dough?
Yes, I can wrap the dough tightly and freeze it for up to 1 month. I thaw it completely in the refrigerator before continuing with the recipe.
Conclusion
I find these Hand-Pulled Noodles with Homemade Chili Oil to be the ultimate comfort food. The simple handmade noodles, paired with a richly infused chili oil featuring warming spices and aromatic ingredients, create a dish that is both rustic and deeply flavorful. Whether I enjoy them on a cold evening or as a special weekend cooking project, they always deliver a satisfying and memorable meal.
Chewy hand-pulled noodles tossed in fragrant homemade chili oil infused with Sichuan pepper, star anise, and warming spices for ultimate comfort food.
Author:Sarah
Prep Time:20 Minutes
Cook Time:40 Minutes
Total Time:2 Hours
Yield:2 Servings
Category:Main Course
Method:Hand-Pulled & Boiled
Cuisine:Chinese-Inspired
Diet:Vegan
Ingredients
For the Hand-Pulled Noodles
1 cup all-purpose flour
½ cup water
¼ tsp sea salt
Vegetable oil, for coating
For the Homemade Chili Oil
3 star anise
1 cinnamon stick
2 bay leaves
2 green cardamom pods
1 tsp ground cloves
4 garlic cloves, crushed
1 shallot, sliced
1 tbsp ground Sichuan pepper
½ cup gochugaru (Korean chili flakes)
1 cup neutral oil
½ tsp flake sea salt
Instructions
1. Prepare the Noodle Dough
In a large mixing bowl, combine the flour, water, and sea salt.
Knead until a smooth and elastic dough forms, about 8–10 minutes.
Lightly coat the dough with vegetable oil, cover, and let rest for 30 minutes.
2. Prepare the Chili Oil Base
Place the gochugaru and ground Sichuan pepper into a heatproof bowl and set aside.
3. Infuse the Oil
In a saucepan over medium heat, combine:
Neutral oil
Star anise
Cinnamon stick
Bay leaves
Cardamom pods
Ground cloves
Garlic
Shallot
Allow the aromatics to gently sizzle.
Reduce heat to low and let the oil infuse for 30 minutes, stirring occasionally.
4. Finish the Chili Oil
Carefully strain the hot infused oil over the bowl containing the gochugaru and Sichuan pepper.
Allow the mixture to sizzle and bloom the spices.
Once the bubbling subsides, stir in the flake sea salt.
Transfer to a clean jar and allow to cool.
5. Rest the Dough Again
Divide the dough into two equal portions.
Using a rolling pin, flatten each portion into a thick disk.
Cover and rest for an additional 30 minutes.
6. Boil Water
Bring a large pot of salted water to a rolling boil.
7. Hand-Pull the Noodles
Cut each dough disk into strips approximately 2 inches wide.
Working with one strip at a time:
Hold each end of the dough strip.
Gently stretch and pull while lightly slapping the dough against the countertop.
Continue until the noodle reaches the desired thickness and length.
8. Cook the Noodles
Immediately add the stretched noodles to the boiling water.
Cook for 1–2 minutes, or until tender and chewy.
Drain well.
9. Serve
Transfer noodles to serving bowls.
Generously spoon homemade chili oil over the noodles and toss to coat.
Serve immediately.
Notes
Resting the dough is essential for developing gluten and achieving proper noodle elasticity.
Lightly oiling the dough prevents drying and makes stretching easier.
Gochugaru provides a balanced heat and vibrant color; substitute with mild red pepper flakes if needed.
The chili oil can be stored in an airtight container in the refrigerator for up to 6 weeks.
Add sautéed vegetables, tofu, or mushrooms for a more substantial meal.
For extra flavor, garnish with scallions, sesame seeds, or fresh cilantro.
