Beauty shot of Molly Yeh's Hand Pulled Chili Oil Noodles as seen on Girl Meets Farm, Season 11.
Recipe courtesy of Molly Yeh

Hand-Pulled Chili Oil Noodles

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  • Level: Intermediate
  • Total: 2 hr 15 min (includes resting time)
  • Active: 45 min
  • Yield: 4 servings
To honor the wheat that Nick harvests, Molly likes to make homemade flour-based dishes like these noodles, dressed with a simple chili oil. They’re one of the three foods, including pizza and bagels, that Molly desperately misses from New York. She first made these with her sister and once she realized how easy they are to do, she has been making them ever since!


Chili Oil (about 3/4 cup):

Noodle Dough:


  1. To make the chili oil: In a small saucepan over medium heat, add the neutral oil, garlic and shallots. Cook until the oil begins to bubble, then reduce the heat to low. Cook for 20 to 30 minutes, or until the shallots and garlic are lightly toasted.
  2. In a heatproof jar, combine the red chile pepper and salt. While the oil mixture is still hot, pour it into the jar and allow it to sit and steep for a few minutes. Add the sesame oil. You can make this ahead of time and keep it in the refrigerator for a few months.
  3. To make the noodles: Dissolve the baking soda and 1 teaspoon kosher salt in the warm water, then combine with the flour in the bowl of a stand mixer fitted with the dough hook. Mix until a shaggy dough forms, then knead by hand or on medium speed in the stand mixer with the dough hook until the dough is smooth and slightly elastic but still stiff, 8 to 10 minutes. Alternatively, you can combine all ingredients in a large mixing bowl until you have a shaggy dough, then turn out onto a work surface and knead by hand. Lightly wrap the dough in plastic and let it rest for at least 30 minutes or longer.
  4. When the dough has rested, divide it into 3 equal parts. Use a rolling pin to roll them out into long skinny ovals, about 12 inches long by 3 inches wide. Brush the ovals on both sides with a thin even layer of neutral oil and then set them on a baking sheet, cover completely with plastic wrap and let sit for 1 hour.
  5. To shape the noodles, work with one oval at a time and keep the others covered. Cut each oval the short way into seven 2-inch-wide strips and then gently pull the ends of each strip to create one long noodle. You can slap it on the counter a couple of times as you pull to help it stretch and if it gives you resistance, just let it rest a little longer. Pull each noodle to 30 to 32 inches long and place them on a baking sheet or on the countertop, keeping them separated. Repeat with the remaining dough to form the rest of the noodles.
  6. Bring a large pot of salted water to a boil. Boil the noodles in 2 or 3 batches for about 2 minutes each; they are done when they are opaque and bouncy. Bring the water back up to a full boil after dropping each batch of noodles.
  7. Stir the chili oil. Drain the noodles and transfer directly to a serving bowl. Add to the noodles: a few splashes of rice vinegar, half of the chili oil, a sprinkle of flaky salt and scallions. Toss to coat. Do a taste test. Add more chili oil, rice vinegar and flaky salt, if needed. Toss to combine. Sprinkle with the toasted sesame seeds and serve immediately. Drizzle additional chili oil on top or on the side, as desired.