We pull your noodle

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offers, discounts and gifts.

Our Story

North-western Chinese food is hearty and unapologetic in it’s use of robust spices and flavors.

The hand pulled noodles of the Xinjiang region are unique and different from more commonly known styles that come from Lanzhou/Shaanxi (which are pulled very thin, something made possible only with the use of an alkaline additive). Our noodles are made using just water and flour, and are rustic and imperfect by design. They are characterized by variations in thickness and uniformity, which makes eating them a fun textural journey!

“Best Dumplings in NYC”

Awarded by Epoch Times at the annual 'Taste Asia'
food festival in Times Square.

“Best Dumplings in NYC”

Awarded by Epoch Times at the annual 'Taste Asia' food festival in Time Square.

WHAT OUR CUSTOMERS SAYS...

Based on 900+ Google reviews

“The food was really good. When they said it was spicy, it was spicy. Be warned if you cant handle spicy food. Loved the hole in a wall... experience.”
Christiana Son
“The Handpulled Noodle has easily become my favorite spot to order dumplings and/or noodles in my area. Their food has so much flavor and you can tell it's prepared with... attention and care. Their portions are also quite generous - enough for 2 to 3 servings depending on your appetite. Ordering through their app is super easy and the food has arrived warm and quickly every time. A solid 10/10 from me if you're looking to splurge on some next level Chinese food.”
Victor Picini
“The best hand pulled noodles in the city full stop. Legitimately better than 90% fair you would find in Asia. If you are a fan of spice and noodles this is a must visit and worth the trip to Harlem... Everything is worth trying. Even the basic stir fry beef knocks it out of the park. 10/10 noodles, 10/10 flavoring. The spice hits hard like it should! Very generous portions - but don’t skimp on the appetizers! Only downside is inside seating isn’t the most exciting. But what you get for lack of ambience you get back in authentic taste.”
Kevin Johan Wong
“Wow. Super amazing spicy cumin lamb noodles! Delicious. Tasty. Right spice! The noodles were chewy and tender. Chicken shitake dumplings were great too. Also had the ginger chicken noodle soup. Very tasty.”
Jay Rabin
@pullmynoodle

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“A NOODLE MEAL YOU DESIGN YOURSELF”

The Handpulled Noodle offers what you might call Silk Road cuisine
life
food & drink
lunch box
By Cicely K. Dyson
may 26, 2015
An array of dishes including the spicy cumin lamb ding ding noodles, stir-fry ribbon noodles traditional style, and pork-chive pot stickers.
PHOTO: THE HANDPULLED NOODLE
Upper Manhattan isn't the typical go-to spot for Northwest Chinese cuisine. But that's what attracted Andrew Ding to Hamilton Heights to open his first restaurant, the Handpulled Noodle.
Mr. Ding, who also co-owns nearby cafe the Chipped Cup, said he became frustrated by not seeing the food he grew up with offered in New York. He learned about the area as a real-estate agent, trekking along Harlem's streets, from building to building.
The Handpulled Noodle, which opened in late February, gets its flavor from an area of China along the Silk Road. Mr. Ding's parents spent many years in the area, although he grew up in Australia. Many of the passed-down recipes are flavored with cumin, cardamom and cinnamon.

Spicy bone-in-chicken stew served with ribbon noodles
PHOTO: THE HANDPULLED NOODLE

Located a few blocks north of the 145th Street stop on the 1 train, the restaurant has a simple design and an even simpler menu. Patrons can build their own meals from a base of ribbon, lagman (which are like spaghetti) and ding ding (chopped) noodles.
From there, the noodles can be paired with a choice of meat, vegetable stir-fry or soup ($11 to $14.50).
There are scallion pancakes ($5), stewed pork or cumin lamb Chinese sliders ($3.50) and a variety of dumplings ($7). Guests have the option of mild, medium or hot in terms of spiciness, and they should expect a little kick even to the mildest flavors. The eatery has soft drinks as well as lightly sweetened teas like chrysanthemum ($3) that can help cool the palette.

Spicy cumin lamb in chopped noodles
PHOTO: THE HANDPULLED NOODLE

Though the kitchen is small, Mr. Ding says he has a "production lab" in the restaurant's lower floor where he works out recipes, like a new offering of chicken-and-shiitake steamed buns ($4). Mr. Ding suggests guests eat at one of the shop's countertop seats, lest the noodles become too chewy on the way home.

The Handpulled Noodle, 3600 Broadway between West 148th and 149th streets open Sunday through Thursday from 11:30 a.m. to 11:30 p.m., Friday through Saturday fro 11:30 a.m. to 1 a.m.; 917-262-0213; DOH rating: A.

Original article

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“AT THE HANDPULLED NOODLE, MOM KNOWS BEST”

The Handpulled Noodle Chinese $ 3600 Broadway
Hungry city
By Ligaya Mishan
Jule 9, 2015
Ding ding noodles do not look like noodles. A better description may be nubs, knots, lumps: on a spectrum with spaetzle and frascatelli, but rougher, more unpredictable in shape and fantastically chewy. They come from Xinjiang, in China's far northwest, as does Andrew Ding (the name is a coincidence), who opened The Handpulled Noodle, a small, counter- seating- only restaurant, in Harlem in February. Here ding ding noodles start out as a snake of dough that is folded in half and half again, then looped around the backs of the hands, stretched, slapped on a counter, chopped at approximate quarter-inch intervals and tossed in boiling water.
Unchopped, the same dough may wind up as lagman, long strands slightly thicker than Japanese udon, or they may be flattened into ribbons as wide as rodeo belts. All three types of noodles are denser than the Lanzhou-style hand- pulled noodles found in Chinatown, whose extra extensibility traditionally derives from peng hui (mugwort ash). Without peng hui in the dough, the noodles can't be pulled to a cook's full wingspan or achieve Rapunzel length.
Instead, they're rugged, which is part of their appeal.
Mr. Ding, a classical violist without professional culinary training, moved to New York four and a half years ago. (His first apartment was a fifth-floor walk-up with slanting floorboards on 149th Street, around the corner from where the Handpulled Noodle now stands.)
Mr. Ding, a classical violist without professional culinary training, moved to New York four and a half years ago. (His first apartment was a fifth-floor walk-up with slanting floorboards on 149th Street, around the corner from where the Handpulled Noodle now stands.) Born in Urumqi, Mr. Ding grew up mostly in Sydney, Australia. Both parts of the world share a love of lamb, and that meat is what gives contour and depth to the finest dishes here.
It's packed inside dumpling skins time-consumingly made by hand. It's wedged in a pale English-muffin-like bun (also house-made), a version of roujia mo, the Chinese burger. It's steeped overnight with little more than onions, then seared with cumin (added at the end, so as to barely take the edge off its sun-and-earth scent) and muddled with a Chinese "pesto" of scallions, garlic and Shaoxing rice wine. And it's set afloat in a soup labeled "tingly" - an advisory against the (very faint) presence of numbing Sichuan peppercorn - whose dimension comes from a stock of lamb bones slow-cooked for half a day.
One of two composed dishes, listed under the heading "Native Picks," isa fine rendition of dapanji, which translates as "big plate chicken." Mr. Ding calls it "trucker food." The chicken arrives still on the bone, in a sloppy stew with twisting ribbon noodles and an aggressive nimbus of fragrance from cardamom (both black and white), star anise and five- spice. After this, tiger salad, a wild fistful of cilantro, scallions, celery and pickled onions, makes for a nice recalibration of the palate.
Mr. Ding, who apprenticed for 3 months at a Chinese restaurant in Sydney run by a family friend, taught the staff to cook his family's recipes.
The space, squeezed between a tattoo parlor and a unisex hair salon, hasan unpretentious downtown air, with a raw-concrete floor, vintage chicken feeders turned lampshades and the legend "We Pull Your Noodles" graffitied over exposed brick. Chubby babies frolic in Chinese New Year's posters beside a wall covered in pages from The People's Daily, circa the Cultural Revolution.
A note at the bottom of the menu admonishes: "Noodles are best eaten immediately!" This is serious. With each passing minute, hand-pulled noodles start to die. I tried takeout: the ribbons went limp; the lagman stiffened. Only the ding ding noodles, little kinks and tatters like a heap of errata, stayed true.
Menu: singleplatform.com/the-handpulled-noodle
Recommended Dishes Dapanji:
  • bone-in chicken stew with ribbon noodles;
  • ding ding (chopped) noodles with spicy cumin lamb;
  • chinese slider with cumin lamb;
  • lamb and carrot pot stickers;
  • tiger salad.
Price: $ - inexpensive
Reservations: Not Accepted
Wheelchair Access: The entrance is accessible; there is no public restroom.
Drinks and Wine: No alcohol.
This information was last updated on Oct. 12, 2022
A version of this article appears in print on , Section D, Page 9 of the New York edition with the headline: Bite While the Noodle's Hot
Original article

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“BEST RESTAURANT IN HARLEM”

Best of
by VILLAGE VOICE
October 13, 2015
Sydney transplant and classical violinist Andrew Ding didn’t plan on opening The Handpulled Noodle around the corner from his first New York City apartment — it just worked out that way.
Ding, originally from Xinjiang, China, trained his staff to conjure an approximation of his mother’s cooking, with a focus on stretchy northwestern Chinese noodles, cut into ragged gnocchi-like nubbins, rolled thin, or flattened into wide ribbons.
Order them as part of build-your-own noodle bowls topped with portions of spicy lamb or seitan, or plunked into herb-packed beef broth. His food has a tangible, down-home appeal, with deep flavors aided by spices like cumin, Sichuan peppercorns, and a sweet, piquant scallion sauce made with Shaoxing rice wine.
All of the dough is handmade, so “mama’s dumplings” have thin, pliant skins that hold fillings like beef with daikon and chive-studded egg.
Don’t miss the $3.50 “Chinese slider” stuffed with either stewed pork or cumin lamb — they’re easily one of the best dishes under $5 available in town.
3600 Broadway, Manhattan 10031, 917-262-0213, thehandpullednoodle.com
Original article