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Recipes with thin wheat noodles

4 recipes that use thin wheat noodles, with photos, step-by-step instructions and cook times. The quickest, Chongqing xiao mian, takes 20 minutes. It is most often cooked with light soy sauce, spring onion and chinese sesame paste or tahini.

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Dan dan noodles with mushroom and tofu crumble

Dan dan mian is named after the shoulder pole (dan) that Chengdu hawkers once used to carry their noodles and sauces through the streets. A proper bowl is small and intense: springy wheat noodles over a puddle of sesame paste, chilli oil and soy, topped with a crunchy, salty crumble and blanched greens. The crumble here is mushroom and tofu fried with preserved ya cai until crisp. Mix everything from the bottom before eating. Chef's tip: loosen the sesame paste with a little of the hot noodle water so it coats every strand instead of clumping.

25 minPasta & NoodlesSpicy
by KrazyBadal 0 views

Chongqing xiao mian

Chongqing wakes up to these: thin wheat noodles in a small bowl of red, numbing sauce, eaten standing up at street stalls before work. The noodles are plain; everything happens in the bowl, where chilli oil, Sichuan pepper, garlic water, preserved mustard greens and crushed peanuts are stacked up before the noodles go in. The vegetable version on this page is how most locals order it day to day. Chef's tip: some bought chilli oils are made with beef fat, so check the label or use your own vegetable-oil chilli oil.

20 minPasta & NoodlesVeganSpicy
by KrazyBadal 0 views

Pian'er chuan noodles

Ask a Hangzhou local what they eat at a noodle shop and the answer is often pian'er chuan, a quick bowl named for its sliced (pian) pork and bamboo that are flash-cooked (chuan) in the broth. Salty, crunchy pickled mustard greens give it its savoury depth, the bamboo adds a clean sweetness, and the thin noodles soak up a cloudy, peppery soup. It is everyday lunch food, eaten at speed. A common mistake is skipping the rinse on the pickled greens; unrinsed, they make the whole bowl too salty. Chef's tip: slice the pork as thinly as you can while it is half-frozen, so it cooks in seconds and stays tender.

30 minSoups
by KrazyBadal 0 views

Qishan saozi mian

Weddings, birthdays and harvest feasts in Qishan county, west of Xi'an, all call for these little bowls of noodles, and guests may eat ten or twenty small portions in a row. The key is the saozi, diced pork slowly cooked in aged vinegar and chilli until it turns red, tangy and fragrant; the broth is sour, spicy and bright with diced tofu, carrot, wood ear, egg and garlic shoots. The noodles are thin and springy and the bowls deliberately small. Serve it to a crowd as a lively lunch, with a plate of pickled vegetables. Chef's tip: make the saozi a day ahead; it keeps for a week in the fridge and tastes better after a rest.

60 minSoupsSpicy
by KrazyBadal 0 views

Goes well with thin wheat noodles