There’s something mesmerizing about hand-pulled noodles — the rhythm, the stretch, the chewy, satisfying texture. This hand-pulled flat noodles with Szechuan peppercorn and vegetables recipe brings that magic right into your kitchen. It’s a dish that’s fiery yet balanced, numbing yet fresh, chewy yet tender — basically, all the reasons we love Asian noodle recipes packed into one bold plate. If you’ve ever devoured pan fried noodles Chinese-style at a night market, or wondered how to make Chinese noodles at home, this one’s for you. It’s easy to customize, veggie-packed, and makes a great introduction to the world of flat noodle recipes.
Hand-Pulled Flat Noodles with Szechuan Peppercorn and Vegetables
Prep Time 45 minutes mins
Cook Time 15 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Chinese
Large Mixing Bowl For kneading the noodle dough.
Rolling Pin To flatten the dough before pulling (a wine bottle works in a pinch).
Sharp Knife or Bench Scraper To cut the dough into strips before pulling.
Wok or large frying pan The wider surface and high heat retention make wok noodles cook better. If unavailable, a heavy skillet will do.
Pot For boiling the noodles before stir-frying.
Strainer or colander To drain noodles quickly and prevent them from overcooking.
For the hand-pulled flat noodles
- 2½ cups all-purpose flour plus more for dusting
- ¾ cup warm water
- 1 tsp salt
- 2 tsp vegetable oil to keep noodles from sticking after pulling
For the stir-fry
- 3 tbsp vegetable oil or neutral oil like grapeseed
- 1 tbsp Szechuan peppercorns
- 1 tsp chili flakes adjust to heat preference
- 1 tbsp ginger minced
- 4 garlic cloves minced
- ½ red bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- 1 small carrot julienned
- 1 small zucchini sliced into half moons
- 1 cup shiitake mushrooms sliced
- 3 scallions thinly sliced
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce for color and depth
- 1 tbsp black vinegar or rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- Salt to taste
Make the Dough
In a large bowl, combine the flour and salt. Gradually pour in warm water, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Cover the dough with a damp towel and let it rest for 30 minutes.
Divide and Rest Again
Cut the dough into 8 equal pieces. Roll each piece into a short log (about 4 inches long) and coat lightly with oil. Place them on a tray, cover, and let them rest another 30 minutes. This second rest makes the dough easier to stretch.
Prepare the Stir-Fry Ingredients
While the dough rests, prep your vegetables. Make sure everything is sliced thinly and uniformly to ensure even cooking. Mix together your sauce ingredients in a small bowl: soy sauce, dark soy, vinegar, sugar, and sesame oil.
Boil the Noodles
Bring a large pot of water to a rolling boil. Take one dough log at a time and flatten it with a rolling pin until it’s about ½-inch wide. Then, hold both ends and gently pull while slapping it against the counter to stretch it. You’ll end up with a long ribbon-like noodle. Boil each pulled noodle for about 2 minutes until it floats and is chewy. Remove with tongs and toss with a bit of oil to prevent sticking.
Stir-Fry Time
Heat your wok or skillet over medium-high heat. Add vegetable oil and the Szechuan peppercorns. Let them sizzle until fragrant, about 30 seconds, then remove the peppercorns (or leave them in for that extra numbing kick). Add chili flakes, garlic, and ginger. Stir quickly to avoid burning.
Toss in the mushrooms and harder veggies like carrots and bell peppers first. Stir-fry for 2–3 minutes until softened. Add zucchini and scallions next, cooking for another minute.
Bring It All Together
Add the boiled noodles to the wok along with the prepared sauce. Toss everything together for 2–3 minutes until evenly coated and glossy. Taste and adjust seasoning. Serve hot, with extra chili oil or vinegar on the side.
Pairings
This dish is spicy, savory, and vegetable-forward, so pairing it with a cooling or contrasting side brings out its best. Here are a few great companions:
- Mapo tofu: The creamy-spicy tofu dish from Sichuan complements these noodles beautifully with similar flavor profiles.
- Asian cucumber salad: A chilled sesame-cucumber salad adds contrast with crunch and freshness.
- Japanese curry on the side: While Japanese curry is milder and more stew-like, a small bowl of it pairs surprisingly well with spicy noodles.
- Chilled barley tea or jasmine green tea: Both are traditional pairings that cut through the heat and oil.
- Pan-fried dumplings: A crispy, meaty side (especially if you're missing protein in the noodles) rounds out the meal.
FAQs
1. Can I use store-bought noodles instead of hand-pulling?
Yes! If you're short on time or not confident in your noodle-pulling skills, you can use wide wheat noodles or Chinese rice noodles. Look for thick, flat noodles at Asian grocery stores labeled “knife-cut” or “wide rice sticks.”
2. What protein can I add to this recipe?
Sliced beef (like in beef chow fun noodles) works very well. Tofu, tempeh, or seared mushrooms are perfect for a vegetarian twist. Marinated chicken or pork can also be stir-fried before the vegetables for added depth.
3. Can I make this gluten-free?
Yes, though you’d need to substitute the hand-pulled wheat noodles with gluten-free rice noodle recipes. The sauce should also use gluten-free soy sauce or tamari. Stir fried rice noodles with beef or veggies can follow a similar structure.
4. What’s the best way to store leftovers?
Let the noodles cool, then store in an airtight container in the fridge for up to 3 days. Reheat in a hot wok or microwave with a splash of water or extra sauce to revive the texture.
5. Is there a difference between flat noodles and chow fun noodles?
Chow fun noodles are typically made from rice flour and are very wide and slippery — perfect for beef rice noodles dishes. Hand-pulled flat noodles are wheat-based and have a more elastic, chewy bite. Both work beautifully for saucy stir-fried dishes but offer different textures.
