Hand-Pulled Noodles: The Art of Patience at Frank’s Noodle House
“Who gets the punishment of making the noodle?” Guy Fieri asked during his visit to Frank’s Noodle House on Northeast Broadway in Portland, Oregon. The answer? Frank himself—every single day. And after watching the labor-intensive process unfold, it’s clear why Guy called it punishment, even as he devoured the results.
This unassuming spot just minutes from downtown Portland had somehow escaped the notice of Guy’s fraternity brother Pete, despite him passing by “a million times.” His loss, because Frank’s is doing what Guy called “the real deal Off The Hook Noodles”—a claim backed up by customers who insist it’s “even better than anything I’ve tasted in Asia.”
The Noodle-Making Marathon
The star of this segment was the Hand-Pulled Chicken Noodle, and watching Frank create the noodles from scratch was a masterclass in patience and technique. It starts simply enough: all-purpose flour and water. But then comes the work.
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Frank kneads the dough by hand for one and a half hours. As Guy observed, the constant folding and working creates all that gluten, which gives the noodles their signature elasticity and chew. “We could open up a gym,” Guy joked, watching Frank’s relentless kneading.
But the process doesn’t end there. After kneading, the dough rests for 10 minutes. Then it gets kneaded again. Another 10-minute rest. More kneading. This cycle continues until the dough has rested for a full hour before it’s finally ready to be cut and pulled into noodles resembling thick spaghetti.
When Guy tried his hand at pulling the noodles, he didn’t exactly nail it. “Okay that one’s terrible,” he admitted, leaving the expert work to Frank.
The Chicken That Rides Shotgun
While the noodles are the foundation, the chicken preparation showed equal care. Frank slices partially frozen chicken breast thin, then marinates it for an hour in a mixture of egg, wine, salt, and a little dashy. The slight freeze makes those precise, thin cuts possible.
The stir-fry comes together hot and fast in sizzling oil: garlic, cabbage, green bell pepper, onion, and green onion all get tossed with the marinated chicken. A hit of Chinese paper red chili powder and soy sauce finishes the dish. “It’s like a rocket ship in Flavor Town, baby,” Guy declared as the wok blazed.
The Verdict
Guy’s final take? Pure satisfaction. He praised the “nice fresh vegetables” that stayed crunchy, the simply marinated chicken, and of course, those handmade noodles that took hours to perfect. “Delicious,” he confirmed—though not before joking that he’d better eat all of it.
If you’re exploring other Asian-inspired dishes from Triple D, check out the bold flavors in Tomahawk Pork Chops with Tomatillo-Green or the quick-fire techniques behind Quick Pork Chile Verde.
Tips from Frank’s Kitchen
Partially freeze your protein: Frank keeps his chicken breast slightly frozen for cleaner, thinner slices—a technique that makes all the difference in stir-fry texture.
Don’t rush the dough: The repeated kneading and resting cycles build the gluten structure that gives hand-pulled noodles their distinctive chew. There are no shortcuts.
Cook hot and fast: Once those vegetables hit the wok, everything moves quickly. Have your ingredients prepped and ready to go.
Ready to find Frank’s Noodle House or discover more Triple D spots in Portland? Browse our restaurant directory to plan your next food adventure.