Are These Noodles Magic?

What is Magic Noodle, you ask? Is there anything magical about the noodles themselves? Well, if you consider that the noodles are freshly made, going from hand to bowl in a short span of time, you just might think these noodles are magic.

It was a Sunday evening when my friend and I decided to satisfy our craving for noodles. For us, especially growing up, there’s nothing heartier, nothing more reminiscent of home than a warm bowl of noodles with a splash of chili oil.

We strolled down Harbord Street, which was expectedly quiet for a Sunday evening. The usual hustle and bustle of student life had given way to a calm stillness. You could hear the whistling wind and the occasional passing vehicle. As we entered Magic Noodle, we were surprised to find the place packed. With most of the clientele being students, the atmosphere was lively and vibrant. Three waiters staffed the entire restaurant, carrying bowls of noodles left and right. In the glass-covered kitchen at the back, we could see the chef masterfully pulling and stretching each noodle to its perfect thickness. The seamless effort with which the chef worked, tossing the noodles into a boiling cauldron of water, was reminiscent of noodle shacks in China, where thousands of bowls are served daily.

Since it wasn’t our first time here, we decided to be adventurous and try new things. Despite many menu items being unavailable, we ordered the juji glass jelly noodles, several BBQ tofu skewers, and a seafood noodle. Personally, I also ordered my favorite: the traditional red oil splash noodles, made with garlic paste, chili oil, and fresh hand-pulled noodles. This classic dish at Magic Noodle never disappoints—it’s flavorful, never redundant, and leaves you with a lingering sense of satisfaction (and maybe some garlic breath). The well-spiced chili oil and warming noodles will keep your taste buds buzzing long after the meal.

Our food arrived quickly. We watched as the chef in the back stretched the noodle dough with strength and precision, eyeballing the perfect thickness. The skewers and seafood noodles came first. The skewers were typical Chinese fare—seasoned with hoisin and cumin—but the seafood noodles were unusual. The broth resembled a coconut curry or laksa, far from anything authentically Chinese. Still, the noodles were perfectly formed, and the bowl was brimming with seafood and vegetables. Though the flavor was mediocre, the noodles were cooked al dente, with just the right chew to absorb the broth.

Shortly after, the juji glass jelly noodles arrived—and they were another disappointment. A few thinly sliced carrots and cucumbers sat in a sweet broth with glass noodles, reminiscent of Korean Japchae. The taste was overwhelmingly sweet, with a flavor profile similar to a Japanese Sunomono salad. This was unexpected, as I had anticipated a Sichuan-style dish, fiery with peppercorns and drenched in chili oil mixed with black vinegar.

The saving grace of the meal, however, was the red chili oil splash noodles. The thick, hand-pulled noodles were perfectly coated in a rich mix of chili oil, spice powder, and garlic. The noodles’ thickness, traditional to the region, provided a satisfying chew. Four key flavors—sour, spicy, sweet, and salty—blended beautifully, with each bite offering a new taste sensation. A splash of Chinese black vinegar added a welcome acidity that cut through the noodles' chewiness, making the dish even more dynamic.

If there’s one takeaway from Magic Noodle, it’s to stick with what they do best—their handmade noodles. Skip the rice, glass noodles, or questionable side dishes. The noodles are the star here: consistently flavorful, perfectly made, and deeply comforting.