There’s a new place to get hand-pulled noodles near the University of Cincinnati.
Kungfu Noodle, which now operates five locations in Ohio, Kentucky and Pennsylvania, offers authentic Lanzhou-style hand-pulled noodles that are stretched fresh to order. Co-founder Jason Chen Dishes are made with fresh ingredients, high-quality broth and traditional hand-pulled noodle techniques.
The menu offers four types of noodle soups: the Classic Lanzhou Beef, Braised Beef, the “Bite of China” Ground Pork, Tomato Egg and knife-sliced noodles with pork broth. There’s also a wide variety of appetizers, like steamed dumplings, potstickers, cucumber salad and skewers, as well as stir-fried noodle, rice and other specialty dishes, plus a selection of mochi donuts.
Kungfu Noodle was founded in 2019 in Kettering, Ohio by Chen and Dennis Zhang, who are originally from Lanzhou, China and say they grew up immersed in the art of hand-pulled noodles and local culinary customs. After relocating to the United States, they said they wanted to share those authentic flavors and techniques with others. Since opening their first location, they’ve also expanded to Columbus; State College, Pennsylvania; and Lexington, earning accolades like being named a “Best New Restaurant of 2025” by Columbus Monthly and being featured in Yelp’s Top 100 Places to Eat in the U.S. in 2024
Kungfu Noodle’s signature Lanzhou beef noodles have a long history in China. Their origins can be traced to the Qianlong period of the Qing Dynasty (about 1785) and it’s believed a Hui Muslim named Ma Baozi (or Ma Wanfu) refined the dish and improved the traditional noodle-making technique to make it one of China’s most iconic dishes.
The restaurant is currently in its soft-opening phase, opening at 349 Calhoun St. in early December. You can learn more about Kungfu Noodle and order online at kfnna.com. You can also follow it on Instagram at @kungfunoodlecincy.