Soy-Cumin Chicken & Hand-Pulled Noodles
Supercharge your skills with this advanced recipe!
- Sesame
- Soy
- Wheat
If you’re ready for a spicy-savory Chinese-inspired meal AND you’re ready to learn to pull your own noodles, then this recipe is for you! This dish is inspired by the biang biang noodles of Shaanxi province in Northwestern China that get their name from the sound they make when smacking the dough on the counter to stretch them out. After a quick boil, you’ll toss those homemade noodles with stir-fried soy-cumin chicken thighs, tender bell pepper and onion, a sweet soy glaze, and a sprinkle each of spicy Korean chili flakes and zippy scallion greens. Serve them family-style with a tangy-crisp cucumber salad—the perfect complement!
Ingredients
1 unit
Green Bell Pepper
10 teaspoon
Rice Wine Vinegar
1 unit
Onion
10 ounce
Diced Skinless Dark Meat Chicken
1 teaspoon
Cumin
2 clove
Garlic
1 teaspoon
Korean Chili Flakes
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 unit
Scallions
1 unit
Cucumber
2 cup
Flour
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Reserve 1 TBSP flour (2 TBSP for 4 servings) in a small bowl (you’ll use it in the next step). • Place remaining flour in a medium bowl; measure out 1¾ cups and transfer to a large bowl (for 4 servings, transfer all remaining flour to large bowl). (Discard any remaining flour in medium bowl.) • To large bowl with flour, add ½ cup water (1 cup for 4). Stir until flour is fully incorporated and a wet dough forms, 30-60 seconds.
• Lightly sprinkle a clean work surface with reserved flour. Transfer dough to floured surface. (Reserve large bowl.) • Hold dough with one hand and firmly press down and away with the other, then fold dough over itself. Repeat, rotating dough 90 degrees after each fold, until firm and easily rolled into a ball, 3-4 minutes. TIP: Rub hands with olive oil to prevent sticking. • Return dough to bowl (split between two large bowls for 4 servings). Gently rub all over with a large drizzle of oil. Tightly cover bowl with plastic wrap and let rest for at least 15 minutes. TIP: If you have time, let rest up to 30 minutes.
• While dough rests, trim and quarter cucumber lengthwise; cut crosswise into ½-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and dice onion into ½-inch pieces. Peel and mince or grate garlic. • In a second medium bowl, combine cucumber, scallion whites, half the vinegar, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Set aside, stirring occasionally, until ready to serve.
• Transfer dough to a large clean work surface. Shape into a 10-by-3-inch oval, then cut crosswise into 10 1-inch-wide pieces (20 pieces for 4 servings). • Working one piece at a time, hold opposite ends of dough; lift and gently pull outward, moving hands in an up-and-down motion. Once dough is stretched to about shoulder length, smack it against work surface while gently pulling, until about ¼ inch wide. (It’s OK if some noodles break!) Repeat with remaining dough. • Once pot of water is boiling, add noodles. Cook, stirring, until beginning to float to the top, 1-2 minutes. (Work in batches for 4.) Drain noodles, then rinse under cold water for 30 seconds.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bell pepper and onion. Cook, stirring occasionally, until veggies begin to soften, 3-4 minutes. • Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in garlic, cumin, and as many chili flakes as you like; cook, stirring, until fragrant, 30 seconds. Stir in remaining vinegar and cook until most of the liquid has absorbed, 30 seconds more.
• Reduce heat under pan with chicken to medium low. Add drained noodles, sweet soy glaze, and ¼ cup water (½ cup for 4 servings). Cook, gently stirring, until noodles are coated, 1-2 minutes. • Garnish noodles and chicken with scallion greens and any remaining chili flakes if desired. Serve family style with cucumber salad on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the savory-sweet taste, though some found it too sweet; adjusting seasoning to preference is recommended.
- Ease of prep: Making hand-pulled noodles was challenging but fun for most; clearer instructions or a video tutorial would help.
- Suggestions: Consider rolling noodles thinner or cutting shorter; add more veggies and sauce for better balance.
- Portions: Some found it very filling with plenty of noodles; others wanted more chicken and vegetables relative to noodles.
- Texture: Noodles were often too thick or chewy; practice and patience help achieve the right consistency 🍜.
Reviews from our home cooks
This was one of the most unique dishes from HF that I've enjoyed in over 5 years. I live in Queens NY where "Xian Famous Foods" is located and I've both eaten at their restaurant and made their home made "meal kits" where you learn to pull their noodles - so making this from scratch was great to learn. My one complaint is that the Soy Glaze made this considerably too sweet and we were missing the Chili Oil and the Soy/Dumpling Sauce that they finish the noodles dish with. Also they usually serve it with Lamb - but I know most people would skip that. Bravo - more like this please.
Wow. Would give this 5/4 if I could. This meal tasted fantastic (though an option to add a little more heat would be nice), and on top of that making the noodles was fun and taught me a completely new skill. One suggestion: the cooked vegetables should be removed from the pan before adding the chicken and added back once it is browned.
I've never made hand pulled noodles before I got this kit. It was really fun to do! The recipe turned out delicious!! Also, the tutorial video was a big help in understanding how to make these!
Loved this meal!! I enjoyed making the noodles and they were exceptional. I have been recommending this recipe to other subscribers. Meal for two is enough for more than two.
Hand pulled noodles is a pretty advanced technique. The instructions are pretty limited for this. I think it should be noted that this a very tough recipe to make and maybe include a small amount of premade noodles in case your recipe doesn't work out
With one hand making pulled noodles is not easy. The flavor was good especially warm. I added sausage to chicken.
It was complex to make the hand-pulled noodles, would have preferred pre-made ones. They did not flatten as the photo, but were still cooked through. Tasty Asian meal. Bell peppers good add.
This was a ton of fun to make. We cheated by using a pasta maker to flatten and cut the noodles into consistent widths. Great flavor, exotic.
My entire family LOVED this! It does take more time, but I just planned it for a less busy evening. The noodles are awesome and the flavor of the sauce is perfect.
The noodles were delicious and it was fun to make fresh noodles. Needs a bit of a spicy touch.
