Molly Yeh’s hand-pulled noodles with potsticker filling sauce

This is one of my favorite meals of 2023 and comes to me from my skating friend S. The noodles have that quintessential “QQ” texture and are tossed in a sauce that resembles a potsticker filling.

Molly Yeh's hand pulled noodles with potsticker filling

Oh my gosh, you guys! I’ve been meaning to share this recipe with you for several months, but I’ve failed to do so. Apologies!

My skating friend S shared this with me earlier in the year and said that it was a must-try recipe. Well, I definitely tried it, and we’ve made it multiple times since then.

When I eat Asian-style noodles, the thing I usually look for is the “QQ” texture. There’s no direct translation to English, but essentially it is a bouncy, chewy texture (like what you get when you chew on boba). I love my noodles to have that squeaky texture, as it is a sign that it’s good and handmade. There are definitely times when pre-packaged noodles are good, but nothing quite beats homemade noodles!

Molly Yeh's hand pulled noodles with potsticker filling

Plan on making your noodles about an hour and a half before the time that you are ready to eat. The dough will need 20 minutes to rest initially and another 30-60 minutes for a second rest. The sauce comes together in about 15 minutes, and the dough, once ready, will only take 1-2 minutes to cook.

One thing to note that I did not alter in the recipe card below: Please plan on doubling the sauce ingredients (except the pork and the napa). The first time I made this, my noodles were super dry and I kept adding more soy sauce. When I made these noodles last week, I started with a quarter cup of soy sauce and adjusting the remaining sauce ingredients from there. It seemed to work out really well.

When I menu plan and write down Molly Yeh noodles as one of the meals for the week, my family gets very excited. I hope that yours will enjoy this as much as mine does. It’s definitely a winner!

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Molly Yeh's hand-pulled noodles with potsticker filing sauce

This meal from Molly Yeh features hand-pulled noodles with a "QQ" texture and has a sauce that include all the ingredients of a good dumpling filling.
Prep Time1 hour
Cook Time15 minutes
Resting time1 hour 20 minutes
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: Asian
Keyword: Asian, Savory
Servings: 4
Author: Eva Bakes



  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup water
  • ¾ teaspoon salt

Sauce (I recommend doubling everything EXCEPT the pork and napa)

  • 1 pound ground pork
  • 4 scallions sliced
  • ½ head (medium-sized) napa cabbage sliced thin
  • 1 teaspoon granulated sugar
  • 2 Tablespoons soy sauce plus more to taste as needed
  • 2 teaspoons sesame oil
  • 1 Tablespoon sambal oelek I used Guilin spicy sauce and only used about 1 teaspoon
  • 2 Tablespoons unseasoned rice vinegar


Make the noodles

  • In a large bowl, whisk together the flour and baking soda.
  • Dissolve the salt into the 1 cup of water by stirring vigorously. Slowly pour the water into the large bowl with the flour and knead until you have a smooth and stiff dough. This took me about 5 minutes. Cover with plastic wrap and let it rest for about 20 minutes.
  • Remove the dough and knead for another 5 minutes. Divide it into 6 equal parts. Roll each piece of dough into a long skinny oval and place it on a clean baking sheet. Lightly brush each side of the rolled out dough with some oil (I used canola). Cover all the dough pieces with plastic wrap and allow to rest for 30-60 minutes.
  • Using a small knife, cut each piece of dough into skinny noodles (across the width of the dough so you're cutting parallel to the widest part of the oval shapes). Repeat with remaining dough and cover with the plastic wrap until ready to cook.

Make the sauce

  • While you make the sauce, bring a large pot of water to boiling to get ready to cook your dough.
  • In a large pan set over medium heat, add the ground pork (If you are using ground chicken, you may need to add some oil to the pan first; there should be no need to add oil if you're using ground pork, but if it appears dry after cooking, feel free to add oil). Keep cooking until no longer pink.
  • If your cooked meat appears dry at this stage, add a Tablespoon or two of oil. Add the napa and stir frequently until the napa has wilted.
  • Add the scallions (reserve some of the green tops to sprinkle onto your bowl at the very end). Add the soy sauce, sugar, sesame oil, and sambal oelek and allow the sauce to gently simmer while you cook the noodles.
  • Once the water is boiling, take one strand of the dough and gently pull the noodle so you stretch it as long as you can (without breaking it). Place it into the pot of boiling water and repeat with the other dough strands. You will need to cook the noodles in a few batches so you don't overcrowd the pot. Once a batch of noodles has cooked (it will only take about 1-2 minutes tops), drain them and add them to the pan with the sauce and toss. Repeat with remaining noodles.
  • Give the noodles and the sauce a few more tosses so that the sauce is evenly distributed. Top with the reserved green scallion tops if desired.


Leftover noodles should be stored, covered, in the refrigerator and will last several days.
Source: My friend S, who got this from Molly Yeh's Instagram page

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