Now Novocastrians have the opportunity to extend their lifespans by simply indulging in the noodles being handmade at a new pop-up eatery in Beaumont Street. 

The business is a collaboration between noodle chef Hua “Franky” Fan and Matt McFarlane.

It’s operating from The Beaumont Cafe Bar two nights a week. And with the kitchen in the front window, the making of the long noodles, is proving to be quite a show.

Mr Fan spent four years in China learning the secrets of the Lan Zhou long noodle, as an apprentice under a master noodle chef.

The wheat-based long noodle is a celebratory dish in China. 

“Normally for a birthday people eat cake here, but in China you must finish up this long noodle,” Mr Fan said. “Long noodle, long life.” 

The Lan Zhou noodle is named after the city from which it originated. When made the noodles extend about 1.5m, but are chopped into smaller pieces before being cooked. 

“Thousands of years ago a guy in this town developed the knowledge,” Mr Fan said. “Only people from their town know how to do it. 

“I met a guy who is from their town.”

Mr Fan undertook an apprenticeship under the Lan Zhou noodle chef. 

“It took a long time and was very hard,” Mr Fan said. 

One of the challenges Mr Fan faced bringing his long noodle recipes to Australia were sourcing ingredients. 

“I asked the master, I had been apprentice to his shop every day, he had been very nice to me and didn’t hide any secret,” Mr Fan said. 

“There were a lot of things in the bone broth I couldn’t get here in Australia, because you know Chinese traditional medicine, there are many of those sort of herbs in the bone broth. 

“He said ‘no worry’ we are going to grind everything into powder, 27 different ingredients and import it into Australia.”  

Just before going to print The Star was notified the noodle bar will no-longer operate at its current location. Mr Fan and Mr McFarlane are interested to hear from any other establishment willing to host the pop-up. frankysnoodles@gmail.com