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Hand-Pulled Noodles and Stir Fry

This dish honors the spirit of the Hungry Ghosts Festival, when families across China prepare food for both the living and the dead. The hand-pulled longevity noodles symbolize health, prosperity, and long life, while the stir-fry embodies nourishment and renewal. Made with chewy noodles, savory chicken, crisp vegetables, and a rich umami sauce, it’s a meal that feels grounding yet deeply symbolic. Each strand of noodle carries meaning — a connection to ancestors, remembrance of the past, and a quiet wish for peace in the year ahead.
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Prep Time 45 minutes
Cook Time 15 minutes

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IngredientsMethodVideoNotes

Ingredients
  

Noodles:
  • 2 cups 250 g all-purpose flour (or Chinese high-gluten flour if available)
  • ½ tsp salt
  • ¾ cup 180 ml warm water
  • 1 tsp sesame oil
Stir Fry:
  • 1 cup sliced pre-cooked chicken thigh
  • ½ cup snow peas
  • 1 small carrot julienned
  • 2 green onions sliced
  • ½ cup mushrooms sliced
  • 2 garlic cloves minced
  • ¼ cup chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ tsp pepper flakes

Instructions
 

  1. Combine flour and salt in a bowl. Gradually add warm water while mixing until a rough dough forms. Add sesame oil and knead for 10 minutes until smooth. Cover and rest for 30 minutes.
  2. After resting, divide dough into pieces and roll or stretch into long strands by pulling evenly until thin. Dust lightly with flour to prevent sticking.
  3. Boil noodles for 2–3 minutes until tender. Drain and set aside.
  4. In a wok or large pan, heat oil over medium-high heat. Add garlic, then chicken, snow peas, carrots, mushrooms, and green onions. Stir-fry for 3–4 minutes.
  5. Add soy sauce, oyster sauce, chicken stock, and pepper flakes. Toss to combine.
  6. Add the cooked noodles last, tossing thoroughly to coat with sauce. Cook for another minute and serve hot.

Video

Notes

  • Rest the dough properly. Letting it rest for at least 30 minutes allows the gluten to relax, making it easier to stretch the noodles without breaking.
 
  • Stretch with confidence. Use gentle but consistent pulls. If the dough resists, let it rest a few minutes more before trying again.
 
  • Toss quickly in the wok. Add the noodles last so they soak up the sauce without overcooking. A brief toss over high heat gives them that perfect chewy texture and glossy finish.