Hand-Pulled Noodles

Poached Duck Egg, Scallion- Jalapeño Butter, Chile-Sunflower Seed Crema, Aji Amarillo- Nori Salsa Macha, Sesame-Roasted Nori, Cilantro, Scallions, Ogo Seaweed

Chef Ashwin Oon of State Bird Provisions | San Francisco, CA

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Adapted by StarChefs  |  August 2026 |  Photo: Will Blunt

INGREDIENTS

Hand-Pulled Noodles:
2.4 kilograms 00 flour 
100 grams kosher salt
30 grams baking powder 

Scallion-Jalapeño Butter:
1 pound melted butter
250 grams blanched scallion greens
100 grams jalapeño peppers, stemmed 
1 gram garlic 
7 grams kosher salt 

Chile Paste:
1 kilogram Fresno chiles
10 grams kosher salt
Neutral oil

Chile-Sunflower Seed Crema:
400 grams neutral oil 
225 grams lime juice 
215 grams sunflower seeds
8 grams kosher salt

Roasted Nori:
1 kilogram light sesame oil 
454 grams Mendocino nori 

Aji Amarillo-Nori Salsa Macha:
6 kilograms neutral oil 
750 grams garlic
1.1 kilograms aji amarillo peppers
370 grams pasilla chiles, seeded 
110 grams morita chiles, seeded 
750 grams sunflower seeds 
600 grams white sesame seeds
90 grams toasted cumin seeds
400 grams dark roasted golden sesame oil
Kosher salt

Poached Duck Egg:
1 duck egg

To Assemble and Serve:
Yield: 1 serving
Kosher salt
Cilantro leaves
Scallions
Ogo seaweed

METHOD

For the Hand-Pulled Noodles:
In the bowl of a stand mixer fitted with a dough hook attachment, mix all ingredients on low speed until well combined. Set aside. Bring a pot of 1.25 kilograms water to a boil. Pour water into bowl of stand mixer and mix 5 minutes on low speed. Increase speed slightly and mix additional 10 minutes. Transfer to a vacuum bag and seal. Let sit 3 hours at room temperature. On a clean work surface, roll out dough to ⅛-inch thickness. Cut into ½-inch pieces. Divide into 4-ounce portions. Tap noodles on a clean work surface and pull to desired length and shape. Reserve. 

For the Scallion-Jalapeño Butter:
In a Vitamix Commercial blender, combine all ingredients until smooth. Transfer to an airtight container and refrigerate.

For the Chile Paste:
Heat oven to 300°F. In a mortar and pestle, grind chiles until coarse. Season with salt. Drain liquid and transfer to a small saucepan over low heat. Add enough oil to submerge and cook 3 hours. Drain, reserving oil and paste separately.

For the Chile-Sunflower Seed Crema:
In a Vitamix Commercial blender, blend all ingredients, 100 grams Chile Paste, and 300 grams water until smooth. Transfer to an airtight container and refrigerate.

For the Roasted Nori:
Heat oven to 300°F. Brush nori with oil. Roast 12 minutes, or until crispy. Transfer to an airtight container and reserve.

For the Aji Amarillo-Nori Salsa Macha:
In a saucepan over medium flame, heat oil to 250°F. Add garlic and fry until golden brown. Using a slotted spoon, remove garlic and reserve. Working in batches, add chiles to hot oil and fry until puffed. Using a slotted spoon, remove from oil and reserve. Add sunflower and white sesame seeds to hot oil and toast until golden brown. Drain, reserving fried seeds and oil separately. Let cool. In a food processor combine fried chiles, fried garlic, and fried seeds until a paste-like consistency is achieved. Transfer to a mixing bowl and fold in toasted cumin seeds, golden sesame oil, salt, 1 kilogram reserved Chile Paste oil, 454 grams Roasted Nori, and desired amount reserved frying oil. Transfer to an airtight container and refrigerate.

For the Poached Duck Egg:
Heat the water bath of an immersion circulator to 145°F. Add duck egg and cook 45 minutes. Set aside.

To Assemble and Serve:
Bring a pot of salted water to a boil. Add 1 portion Hand-Pulled Noodles and cook 1 minute. Strain, reserving  cooking water. In a pan over medium heat, add desired amount Scallion-Jalapeño Butter. Cook until warmed through, adding reserved cooking water as needed to emulsify and achieve desired consistency. Add cooked Hand-Pulled Noodles. Toss to coat. Remove from heat and set aside. Spoon 1½ ounces Chile-Sunflower Seed Crema into a serving bowl. Top with Poached Duck Egg and Hand-Pulled Noodles. Drizzle with 1 ounce Aji Amarillo-Nori Salsa Macha. Garnish with 1 ounce Sesame-Roasted Nori and desired amount cilantro, scallions, and seaweed.

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