Shanxi Sliced Noodles
Shanxi Sliced Noodles, a beloved Chinese culinary treasure, showcases the art of hand – carving noodles. Thick, chewy noodles are expertly sliced directly into boiling water, creating a unique texture that pairs perfectly with various toppings and sauces. This recipe guides you through making the authentic dough and slicing technique, and offers a classic savory sauce option. Whether you’re a noodle enthusiast or looking to explore new culinary adventures, these noodles promise a satisfying and delicious experience.
Equipment
- Large mixing bowl
- Wooden spoon
- Kitchen scale
- Rolling pin
- Sharp knife or special noodle – slicing tool (optional)
- Large pot for boiling water
- Colander
- Small saucepan for sauce
- Measuring cups and spoons
Ingredients
- For the Noodles
- 3 cups all – purpose flour
- 1 1/4 cups warm water
- 1/2 teaspoon salt
- For the Sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 small onion diced
- 2 tomatoes chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 cup water
- Fresh cilantro or scallions for garnish
Instructions
- Make the Noodle Dough: In a large mixing bowl, combine the all – purpose flour and salt. Gradually add the warm water while stirring with a wooden spoon until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead for about 10 – 15 minutes until the dough is smooth and elastic. Shape the dough into a ball, place it back in the bowl, cover with a damp cloth, and let it rest for 30 minutes.
- Prepare the Sauce: Heat the vegetable oil in a small saucepan over medium heat. Add the minced garlic and diced onion, and sauté for 2 – 3 minutes until fragrant and the onion becomes translucent. Add the chopped tomatoes and cook for another 3 – 4 minutes until they start to break down. Stir in the soy sauce, oyster sauce, sugar, and black pepper. Pour in 1 cup of water, bring to a boil, then reduce the heat and simmer for 10 – 15 minutes until the sauce thickens. Set aside.
- Slice the Noodles: Fill a large pot with water and bring it to a rolling boil. Uncover the rested dough and place it on a flat surface. Using a rolling pin, roll the dough into a thick rectangle, about 1 – 1.5 inches thick. Hold the knife at a 45 – degree angle and start slicing the dough into thin strips directly into the boiling water. Work quickly to ensure all the noodles cook evenly. The noodles will float to the surface when they are cooked, usually within 3 – 5 minutes.
- Drain and Serve: Use a colander to drain the cooked noodles. Divide the noodles among serving bowls, pour the prepared sauce over the noodles, and garnish with fresh cilantro or scallions.
Notes
If you don’t have a special noodle – slicing tool, a sharp kitchen knife works well. Practice the slicing technique a few times before cooking the noodles to get the right thickness and speed.
You can customize the sauce by adding your favorite proteins like sliced beef, pork, or even tofu.
For a spicier version, add some chili oil or red pepper flakes to the sauce.
You can customize the sauce by adding your favorite proteins like sliced beef, pork, or even tofu.
For a spicier version, add some chili oil or red pepper flakes to the sauce.
