Hand-Pulled Turmeric Noodles w/ Sichuan Chili Crisp Sauce

There’s something extra special about making something from scratch, taking that first bite of the final product and proudly saying to yourself, “I did this”. For me, noodles re one of those things that I find especially fulfilling. After a busy day or long week, getting hands on in the dough is like therapy, and you don’t necessarily need a ton of ingredients or tools to create something delicious as it is easy.

Here’s how I make my four ingredient hand pulled turmeric noodles, served with a simple broccoli stir fry and Fly by Jing’s Sichuan Chili Crisp sauce (⇦ Tap on the hyperlink to save a few bucks on your first order; this stuff is really really good.)

Hand-Pulled Turmeric Noodles

Cooking Time: 1 Hour, 30 Minutes
Serving Size: 2-3
Noodle Ingredients
– 2 Cups All Purpose Flour
– 1 Cup Cold Water
– 1 Tsp Ground Tumeric
– 1/2 Tsp Salt
Simple Broccoli Stir Fry
– 1 Tbs Neutral Oil
– 3 Scallions, Chopped
– 2 Cloves Garlic, Minced
– 1 Inch Ginger, Peeled and Minced
– 1 Head Broccoli, Chopped into Florets
– 2 Tbs Cornstarch
Soy Sauce
Sichuan Chili Crisp


  • In a bowl or mixer, add your flour, turmeric, and salt. Mix while slowly adding your water. Knead until ingredients are thoroughly incorporated and the dough is smooth. (If using an electric mixer, start by kneading on low until all the ingredients blend smoothly.)
  • Roll dough into a smooth ball, place in a clean bowl, cover and set it aside to rest for 45 minutes.
  • Once the dough has rested, dust a clean flat surface with flour and knead the dough for about a minute or two. Section the dough into four sections, and stretch into rectangular shapes about a quarter of an inch thick.
  • Cut the dough into half inch wide strips – it’s okay if it’s not perfect every time. Take one of the strips, and gently pinch the end and carefully pull, working your way up to stretch the noodles so that they are about 1-2 mm thick, and repeat till you’re all out of dough. Again, they don’t have to be perfect. 😊
  • Place the noodles on a flat surface or pasta rack so they can hang out and solidify just a bit, without sticking to each other, while you boil a pot of water, prepare your toppings, and get your sauces ready.
  • Start bringing a large pot, bring 3-4 qt of water to a boil. While heating neutral oil in a non-stick skillet, toss your broccoli florets and cornstarch in a bowl till thoroughly coated.
  • When the oil is nice and hot, add the broccoli. Lightly brown as much of the broccoli as possible, add the green onions (saving some of the green parts for garnish), ginger and garlic. Cook until the broccoli is a slightly deeper brown, transfer to a plate so it does not overcook, and bring the heat down to low.
  • As soon as the water is boiling, drop your noodles for two minutes while stirring with a utensil so they do not stick each other, then transfer the noodles into your skillet using tongs or a hand held straining tool, add a little more neutral oil if needed and bring the heat up to medium.
  • Add your soy sauce and Sichuan chili crisp oil to taste and toss with tongs until the noodles are thoroughly coated. Add the broccoli stir fry, mix into the noodles, and remove the pan from the heat.
  • Serve noodles on a shallow bowl or pasta dish, dress with a little extra sauce, top with green onion and sesame seeds, and enjoy.

PS. We’ve moved! My partner and I have made way for us to move into our new home in Richmond, VA. Six years ago I spent the earlier part of my twenties living here, and it feels good to be back. As I continue to create recipes, you may notice a change of scenery.


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