About the dish

Growing up in Gansu province, China, noodle soups were a staple on our family table. While I have an unwavering love for our local specialty, Lanzhou Beef Noodle Soup, I also adore other varieties. Today’s recipe, Taiwanese Beef Noodle Soup, stands out with its own distinctive charm.

Said to have originated from Sichuan cuisine, it gradually evolved over the decades into one of Taiwan’s most iconic dishes. Known as Hóng Shāo Niú Ròu Miàn/红烧牛肉面, it features tender beef slow-cooked in a dark, rich broth, served with wheat noodles, blanched leafy greens, and fried pickled vegetables.

This is one of those dishes I love to make in big batches. I freeze the beef and broth in single portions, so whenever I crave a warming, hearty meal, it’s ready to come to the rescue. It never disappoints!

Ingredients

The ingredient list for this recipe may seem lengthy, but don’t let that discourage you. Every element adds depth to the final flavor, and I’ll show you which ones are essential, what you can substitute, and what you can skip.

Beef

Since this is a slow-cooked dish, choose beef cuts with some fat, collagen, and connective tissue. They turn beautifully tender and flavorful after lengthy simmering. My favorite is beef shank (aka beef shin). Other good options include brisket, chuck, and flavorful bone-in cuts like short ribs.

As you can see in the image above, the beef shank I use came pre-sliced. I cook these slices as they are. They turn so tender that they fall apart easily after cooking. If you’re using a whole piece (like what I used in the recipe for Braised Beef Shank), cook it first, then slice it afterwards. Just allow a little extra cooking time.

Aromatics & vegetables

Onion, garlic, and ginger help build the aroma of the broth, while bok choy or other leafy greens, along with fresh cilantro, make a perfect accompaniment to the noodles.

Seasonings & spices

To build the flavor of the noodle soup, you’ll need:

• Sichuan chili bean paste: Also known as spicy doubanjiang (辣豆瓣酱), this is the key to the soup’s signature earthy fragrance and deep umami taste (read my Chili Bean Paste Guide to learn more).
• Light soy sauce and dark soy sauce: These add savory depth and give the broth its rich, appetizing color.
• Shaoxing rice wine: It’s used to reduce any gamey taste. You can substitute it with dry sherry, white wine, or skip it entirely for an alcohol-free version.
• Chopped tomatoes: They add a subtle sweet taste and a vibrant red hue. Its natural acidity also helps tenderize the beef.
• Spices: Bay leaves, star anise, Sichuan pepper, and Chinese cinnamon are commonly used in Chinese braised dishes. If you don’t have all of them, it’s fine to skip one or two. You may also use pre-packed spice sachets, which are available in most Chinese supermarkets.
• Pickled vegetables: It’s a classic topping for Taiwanese-style beef noodle soup that adds aroma and complexity. Many consider it essential. I use pickled mustard greens, known as Suan Cai/酸菜 in Chinese. Other Chinese pickles, such as Zha Cai/榨菜 or Ya Cai/芽菜, also work well.

Noodles

When testing the recipe, I used dried thin wheat noodles. When time allows, my top choice is hand-pulled noodles, followed by fresh alkaline noodles made with a pasta machine. Egg noodles are also a good option. Although rice noodles aren’t the classic choice, they taste wonderful in this soup too.

Cooking procedure

In short, this dish comes together in four steps: cook the beef, fry the topping, boil the noodles, and assemble the bowl. Here’s how each step is done:

Step 1: Cook the beef

This step creates the heart of the dish: tender, flavorful beef and a complex broth that makes it truly special. It takes time to cook, but the result is well worth the effort.

First, blanch the beef to remove impurities and excess blood. This step, known as Chao Shui/焯水 in Chinese cuisine, is a common practice for slow-cooked meat dishes. Place the beef in cold water, bring it to a boil, and skim off any foam that appears on the surface. Once done, remove the beef for later use.

Now, fry the onion, garlic, and ginger in a little oil to release their aroma.

Then add the Sichuan chili bean paste, soy sauce, Shaoxing wine, sugar, chopped tomato, and hot water.

Return the beef and bring everything to a gentle boil.

Cover with a lid and simmer over low heat for 1.5 to 2 hours, until the beef turns super tender.

🌟 NOTE: For even cooking and minimal evaporation, use a thick-walled pot with a tight-fitting lid, such as Dutch oven.

Step 2: Fry the topping

While waiting for the beef to cook, prepare the topping. In a little oil, fry finely chopped pickled vegetables with minced garlic and ginger. Once the mixture looks dry and fragrant, dish out and set aside.

🌟 NOTE: Chinese pickled vegetables vary in saltiness depending on the type and brand. Taste before using. If they’re too salty, soak them in cold water, then drain and chop.

Step 3: Boil the noodles

Bring plenty of water to a full boil, then add the noodles and cook them until nearly done. Watch carefully in case foam forms and starts to boil over. Just before the noodles are ready, put in the bok choy and blanch for 10 seconds or so.

Step 4: Assemble the bowls

Before assembling the dish, strain the beef broth to remove any solid bits like spices and overcooked aromatics. This ensures a clear, deeply flavorful soup that’s a real pleasure to eat.

Start by adding the noodles and blanched greens to each bowl. Ladle in a generous amount of broth, then top with beef chunks, a good spoonful of fried pickles, and a little cilantro for extra aroma if you like.

🌟 NOTE: This recipe has a mild level of heat. If you prefer it spicier, add a dash of Chinese Chili Oil to boost the flavor (that’s what I always do).

Instant Pot method

If you have an Instant Pot or a stove-top pressure cooker, you can adapt this recipe to speed up the process. Here’s how:

• Blanch the beef as usual. Use the sauté function to fry the aromatics and spices. Then add all the other ingredients for the broth, the meat and hot water.
• Cook on high-pressure for 25 minutes (add 5 more minutes If using thick beef pieces). Let the pressure release naturally before opening the lid.

Make ahead & storage

Since this dish takes time to cook, I like to make a large batch and save any leftovers for later. This works well for both the beef broth and the fried pickled vegetables. Divide them into portions, then store in the fridge for up to 3 days or in the freezer for 3 months. Be sure to reheat until piping hot before serving.

Other warming dishes

Looking for more comforting recipes that warm your body and heart? Try these popular ones:

Chinese Beef Stew with Potatoes (土豆炖牛肉)

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Braised Beef with Daikon (萝卜炖牛肉)

Chinese Pork Rib Soup (排骨汤)

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Taiwanese Beef Noodle Soup (红烧牛肉面)

Learn to recreate the iconic Taiwanese beef noodle soup at home. Comforting, hearty, deeply flavorful, it's a complete meal in one bowl.

Course Main Course

Cuisine Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 1 hour hour 50 minutes minutes

Total Time 2 hours hours

Servings 6 bowls

Calories 558kcal

Author Wei Guo

Ingredients

For the broth

• 2 lb beef shank see note 1
• 1 tablespoon neutral cooking oil
• 2 medium onions sliced
• 1 head garlic cloves separated and peeled
• 8 slice ginger
• 3 bay leaves
• 2 piece star-anise
• 1 piece Chinese cinnamon
• 1 teaspoon whole Sichuan peppercorn
• 3 tablespoon Sichuan chili bean paste aka spicy doubanjiang
• 2 tablespoon Shaoxing rice wine
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1 can chopped tomatoes or 3 medium ripe fresh tomatoes, chopped
• 6 cups hot water

For the topping

• 1 tablespoon neutral cooking oil
• 1 tablespoon garlic minced
• 1 teaspoon ginger minced
• 7 oz pickled mustard green see note 2

You also need

• 6 portion noodles See note 3
• Leafy greens such as bok choy, choy sum, spinach, etc.
• Cilantro optional

US Customary – Metric

Instructions

Blanch the beef

• Put the beef in a pot and add enough cold water to fully cover the meat. Bring it to a boil and skim off any scum that rises to the surface. Once impurities stop appearing, remove the beef and set it aside.

Fry the aromatics

• Heat oil in a clean pot, preferably a heavy, thick-walled one such as a Dutch oven (casserole pot). Add sliced onion, garlic cloves, ginger slices, bay leaves, star anise, Chinese cinnamon, and Sichuan pepper. Fry until the onion softens and browns on the edge.
• Stir in Sichuan chili bean paste and fry for 20 seconds or so, then add Shaoxing rice wine, light soy sauce, dark soy sauce, sugar, chopped tomatoes, and 6 cups (1½ litre) of hot water. If using a thin-walled pot with a loosely fitted lid, increase the water by ½-1 cup

Cook the beef

• Return the blanched beef pieces to the pot. Once the liquid starts to simmer, cover with a lid and reduce the heat to low. Leave to simmer for 1 hour 30 minutes, or until the beef becomes so tender that it breaks apart easily (see note 4 for Instant Pot method).
• Transfer the beef to a plate. Strain the broth through a large sieve, discarding the solids and keep the clear soup.

Fry the topping

• While the beef is cooking, prepare the topping. Sizzle minced garlic and ginger in oil, then add chopped pickled mustard greens and fry until fragrant. Set aside.

Boil the noodles

• Bring a pot of water to a rolling boil. Add the noodles of your choice and cook until just done. Add the bok choy and blanch for 10 seconds.

Assemble the bowls

• Divide the noodles in serving bowls, then add bok choy and beef chunks. Ladle in the hot broth. Top with the fried pickled vegetables and cilantro if using.

Store leftovers

• Store any leftover beef and broth in airtight containers in the fridge for up to 3 days or in the freezer for up to 3 months. Keep the fried pickled vegetables in a separate container under the same conditions. Defrost and reheat each component gently before serving.

Video

Notes

1. Other beef cut options include brisket, chuck, and short ribs.

2. Pickled mustard green (aka Chinese sour vegetable, Suan Cai/酸菜) can be replaced by other types of pickled/preserved vegetables, such as Ya Cai (芽菜), Zha Cai (榨菜).

3. For an average appetite, a good portion of noodles is about 5 oz (140g) of fresh noodles or 3 oz (85g) of dried noodles.

4. Instant Pot Method: Blanch the beef as usual. Use the sauté function to fry aromatics and spices, then add the beef and broth ingredients. Cook on high pressure for 25 minutes (add 5 more for thick pieces) and let the pressure release naturally.

Nutrition

Serving: 1bowl | Calories: 558kcal | Carbohydrates: 84g | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 2382mg | Potassium: 818mg | Fiber: 2g | Sugar: 5g | Vitamin A: 143IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 3mg

About the dish

Wonton noodle soup (Yún Tūn Miàn/云吞面) is a classic Cantonese dish that brings together plump shrimp and pork wontons, springy egg noodles, and leafy greens in a flavorful broth. It’s a comforting, all-in-one meal, light yet satisfying, with a beautiful balance of textures and umami depth. The soup, in particular, is what I love most: savory, soothing, and full of character.

Back when I worked night shifts at a newspaper, I’d often head to a 24-hour Hong Kong–style tea restaurant (茶餐厅) to unwind over a hot bowl of wonton noodle soup. It was the perfect late-night comfort, hearty enough to fill me up, yet gentle and restorative after a long day. This dish still brings back that same sense of warmth and satisfaction, every time I make it.

This dish shares many similarities with the classic Wonton Soup I shared earlier, but it comes with the addition of noodles and a soup base that carries a unique oceanic flavor I truly enjoy.

Make the wontons

For the wontons, you’ll need the following ingredients:

• Wonton wrappers
• Shrimp, any size, headless and peeled
• Ground pork, preferably with a high-fat content
• Unsalted stock, to help create a juicy texture
• Light soy sauce
• Oyster sauce
• Shaoxing rice wine, optional
• Minced ginger minced
• Salt

Note on the wrappers

Wonton wrappers are super thin, square sheets of dough made specifically for wontons (they’re different from dumpling wrappers, which are thicker and round). You can find them in the frozen section of most Chinese or Asian supermarkets. If you can’t find them, try making your own using a pasta machine.

Be sure to defrost the frozen wrappers ahead of time, but don’t open the package until you’re ready to assemble—the low moisture content makes them dry out and become brittle quickly.

Tips for the filling

There’s no need to mince the shrimp—just cut it into small chunks. This preserves its crisp, bouncy bite once cooked. Also, be sure to mix the filling thoroughly until it becomes sticky and cohesive. This helps it hold together and makes wrapping easier.

Wonton folding technique

Folding wontons is fun! The goal is to wrap a small amount of filling into a well-sealed parcel. I’ve shared a post on Six Ways to Fold Wontons, but today I’m introducing another method I call the “Pouch Bag Style”.

Unlike other techniques, this one doesn’t require wetting the wrapper to seal. To ensure success, make sure the wrappers haven’t dried out, and pinch firmly when gathering the sides together. Refer to the image above or the tutorial video for a visual guide.

Other wonton recipes

Wonton Soup (馄饨汤) 

Sichuan Spicy Wonton In Chili Oil (红油抄手)

Fried Wonton, Two Ways (炸云吞)

Six Ways To Fold Wontons

Choose the noodles

The noodles used in wonton noodle soup are often labeled specifically as “wonton noodles (云吞面).” They’re very thin, yellow noodles made from wheat flour, eggs, and water. Any type of thin egg noodle will get you close to the classic version.

Wonton noodles share a similar texture with wonton wrappers: slippery and springy, giving a satisfying mouthfeel that makes slurping so enjoyable. I usually buy fresh wonton noodles from my local Chinese supermarket. When I don’t have any on hand, I make alkaline noodles (ramen) with my pasta machine using the thin strand setting. The taste and texture are quite close.

I’m often asked about converting between fresh and dried noodles. While water content can vary by brand, here’s a general estimate: my recipe serves 6 bowls of wonton noodle soup using 14 oz (400 g) of fresh egg noodles. You can substitute this with 7 oz (200 g) of dried egg noodles.

Prepare the soup

The soup base plays a key role in this dish. Traditionally, it has a rich umami taste with a distinctive seafood flavor, thanks to dried flounder powder (大地鱼粉). Since this ingredient can be hard to find, I’ve created an alternative flavor combination that’s just as delicious.

Here’s what you’ll need for the soup:

• Unsalted stock – I use homemade Chinese chicken stock, but fish or seafood stock works well too if you want a stronger ocean flavor.
• Fish sauce (鱼露) – This replaces the dried flounder powder. While not traditionally Chinese, fish sauce is a common ingredient in many Asian home kitchens. If you don’t have it, light soy sauce is a fine substitute.
• Sesame oil
• Ground white pepper
• Bok Choy, or other leafy greens like spinach, Gai Lan, or Choy Sum
• Scallions, for garnish

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Wonton Noodle Soup (云吞面)

A popular all-in-one dish, Cantonese wonton noodle soup has everything you need for a comforting, flavorful meal. Learn how to make it at home!

Course Main Course

Cuisine Chinese

Servings 6 bowls

Calories 439kcal

Author Wei Guo

Ingredients

For the wontons

• 7 oz shrimp headless and skinless
• 7 oz ground pork
• 2 tablespoon unsalted chicken stock or fish/seafood stock
• 1 teaspoon light soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon Shaoxing rice wine
• ½ teaspoon ginger minced
• ½ teaspoon salt
• 40 piece wonton wrappers

For the soup

• 4 cup unsalted chicken stock or fish/seafood stock
• 2 cup water
• 2 tablespoon fish sauce or light soy sauce
• 2 teaspoon sesame oil
• ½ teaspoon ground white pepper
• Salt to taste

You also need

• 14 oz fresh thin egg noodles or 7 oz (200g) of dried egg noodles
• 10 oz bok choy or Gai Lan (Chinese broccoli)
• 2 stalk scallions finely chopped

US Customary – Metric

Instructions

Making the filling

• Cut the shrimp into chunks, then place them in a mixing bowl. Add the pork, stock, light soy sauce, oyster sauce, Shaoxing rice wine, salt, sesame oil, and ginger. Stir in one direction until the mixture is well combined and sticky.

Fold the wontons

• Place a small portion of the filling in the center of a wonton wrapper. Wet your finger with a little water, then trace a circle around the filling. Using both thumbs and index fingers, lift all four corners of the wrapper up toward the center, gathering them above the filling. Press firmly to seal and form a pouch (You may also use other wonton folding techniques). Repeat with the remaining wrappers.

Heat the soup

• Pour the stock and water into a saucepan. Add the light soy sauce, sesame oil, and white pepper. Bring to a boil. Taste, and adjust with a little salt if needed.

Cook the noodles and wontons

• While heating the soup, bring a large pot of water to a rolling boil on another burner. Add the noodles and cook until slightly underdone. Transfer them to serving bowls, dividing evenly. Add a small amount of stock to each bowl to keep the noodles from sticking.
• Next, cook the wontons (you may need to do this in two batches to avoid overcrowding). When they rise to the surface, continue boiling for about 1½ minutes. Add the bok choy during the last 20 seconds to blanch briefly.
• Finally, transfer the wontons and bok choy to the serving bowls. Top up the seasoned stock and sprinkle with scallions to finish.

Video

Notes

Make Ahead & Storage

Like dumplings, uncooked wontons freeze well. So whenever I make this dish, I prepare more wontons than we need for the meal—you should definitely do the same.

• Freeze the wontons right after assembling them. Don’t leave them on the counter (or in the fridge) for long, as the moisture in the filling will gradually soften the wrappers.
• Lay the wontons in a single layer on a flat plate or tray and place it in the freezer. Once they’re completely frozen, transfer them to airtight bags or containers (it’s fine to stack them at this stage).
• Cook frozen wontons the usual way—no need to defrost them first.

Nutrition

Serving: 1bowl | Calories: 439kcal | Carbohydrates: 56g | Protein: 27g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1048mg | Potassium: 590mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2181IU | Vitamin C: 22mg | Calcium: 125mg | Iron: 4mg

About the dish

The term Chow Mein, meaning “stir-fried noodles,” comes from the sound of its Cantonese name. A super popular dish, it appears on almost every Chinese takeout menu.

You’ll usually see variations using different proteins, but the flavor profile is more or less universal, with soy sauce and oyster sauce serving as the key sources of umami.

Today’s beef chow mein features a different flavor booster: Sha Cha Sauce, a versatile condiment I always keep in the kitchen (learn more about it in the next section). If you’ve tried my recipes for Sha Cha Chicken or Sha Cha Beef, you already know how much it can elevate a dish.

Ingredient notes

Note: Precise ingredient quantities are in the recipe card below .

Noodles

Egg noodles are typically used in Chinese stir-fried dishes such as Chicken Chow Mein and Lo Mein, which I shared earlier. You may use dried, fresh, or precooked egg noodles. When testing this beef chow mein recipe, I used dried thin ones (see image above), which are often found in Wonton Noodle Soup. They cook quickly and have a pleasant, springy texture that doesn’t turn mushy when boiled and then stir-fried.

Beef

Several cuts of beef work well for this recipe. This time, I used sirloin steak (referred to as rump steak in the UK, Australia, and New Zealand), which has some marbling and is tender when prepared and cooked properly. Other good options include flat iron, flank, skirt, and tenderloin.

Vegetables

I chose red chili pepper, bok choy, and onion for their vibrant color combination, crunchy texture, and distinct flavors. You’ll also need some garlic for added aroma.

Sha Cha Sauce

Sha Cha sauce (Shā Chá Jiàng/沙茶酱), also spelled Shacha or Sacha, is a savory Chinese condiment made from dried seafood, aromatics, and spices. Popular in Teochew, Fujian, and Taiwanese cuisines, it’s known for its deep umami flavor and versatility.

This versatile sauce is a thick, brown paste topped with a layer of reddish oil. Be sure to stir well to combine the two components before using. The most widely recognized brand is Bull Head/牛頭牌 (see two different packages in the image above).

Although labeled “Barbecue Sauce” in English, Sha Cha is not the same as Char Siu sauce (叉烧酱), which is used for Chinese BBQ pork, or the sweet, peanut-based Satay sauce (沙爹酱), often served with grilled meat skewers.

Other condiments

• Light soy sauce, for the savory and umami taste
• Dark soy sauce, for a hint of sweetness and appetizing brown shine
• Cornstarch, for tenderizing the beef
• Shaoxing rice wine, for balancing the meat flavor

Recipe

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Beef Chow Mein with Sha Cha Sauce

With stir-fried egg noodles, tender meat, crunchy veggies, and super umami Sha Cha sauce, this beef chow mein wins your heart with every mouthful.

Course Main Course

Cuisine Chinese

Prep Time 8 minutes minutes

Cook Time 8 minutes minutes

Total Time 16 minutes minutes

Servings 4

Calories 424kcal

Author Wei Guo

Ingredients

• 10 oz beef see note 1 for cut options
• 2 teaspoon cornstarch
• 1 teaspoon Shaoxing rice wine
• 2½ tablespoon neutral cooking oil divided
• 3 tablespoon Sha Cha Sauce see note 2
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 7 oz dried egg noodles or 1 lb (450g) pre-cooked egg noodles
• 3 cloves garlic minced
• 3.5 oz onion sliced, about 1 cup
• 1.8 oz fresh chili pepper sliced, about ½ cup
• 2.8 oz bok choy sliced, about 1 cup

US Customary – Metric

Instructions

Marinate the beef

• Cut the beef, across it grains, into thin slices or strips, then place it in a bowl. Add cornstarch, Shaoxing rice wine, and 1 tablespoon of water. Rub well until the liquid is fully absorbed. Add ½ tablespoon of oil and mix to coat the meat evenly.
  

Mix the sauce

• In a small bowl, mix Sha Cha sauce, light soy sauce, dark soy sauce with 3 tablespoon of water.
  

Cook the noodles (skip if using precooked noodles)

• Bring plenty of water to a rolling boil, then add the noodles. Cook until they are just underdone (bite one strand to test). Drain, then cut the noodles into shorter strands using scissors. Set aside.
  

Sear the beef

• Heat an empty wok over high heat until it starts to smoke. Add 1 tablespoon of oil and swirl it around to coat a larger area (If using non-stick cookware, add the oil first, then heat it up.) Add the marinated beef, spreading the pieces out so they sear quickly. Once the bottom side of the meat loses its pink color, flip and toss to sear the other side. Transfer to a plate as soon as no pinkness remains.
  

Fry the vegetables

• Pour the remaining oil into the wok, then add the garlic and onion. Stir-fry until the onion just begins to wilt. Add the chili pepper and bok choy, and stir-fry for about 30 seconds. 
  

Combine the dish

• Add the cooked noodles and beef, then toss to loosen the noodles and combine everything evenly. Finally, pour in the sauce mixture and continue tossing until the seasoning is evenly distributed.
  

Notes

1. Choose beef cuts that are suitable for quick stir-frying, such as sirloin, flat iron, flank, skirt, and tenderloin.

2. Learn more about Sha Cha Sauce in the “Ingredient Notes” section above. You may use XO sauce as a substitute.

 

Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 23g | Protein: 17g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 519mg | Potassium: 362mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1009IU | Vitamin C: 30mg | Calcium: 59mg | Iron: 3mg

Serving

After shooting the recipe, we had this dish for lunch. Although it was no longer hot, the flavor was still spot on. My daughter usually doesn’t fancy spicy food, but the heat from the chili pepper mellowed during cooking, so she was quite happy with the subtle hint of spiciness. As for the rest of the family, who adore hot food, they stirred in some homemade Chili Oil. Even Better!

When I have extra time, I like to pair this all-in-one quick meal with a light soup to balance out its dryness. Seaweed Egg Drop Soup or Tomato Egg Drop Soup are my go-to options.

Variations

There’s plenty of room for variation in this chow mein recipe. You can swap the beef for your favorite protein: chicken (see image above), pork, shrimp, egg, or pressed tofu. For the first four options, follow the same cooking order as with beef. Tofu, however, can be added along with the vegetables.

Feel free to use other vegetables too, such as bean sprouts, bell peppers, celery, Napa cabbage, snow peas, mushrooms, or whatever you have on hand. After all, stir-fried noodle dishes, just like fried rice, are perfect for a fridge raid!

Other noodle dishes

Looking for other tasty noodle recipes? Try these popular ones:

Hot and Sour Noodles (Suan La Mian, 酸辣面)

Xi’an Biang Biang noodles

Dan Dan Noodles (Spicy Sichuan Noodles, 担担面)

Zha Jiang Mian (Fried Sauce Noodles, 炸酱面)

About the dish

Today, I’m adding another recipe to my Sichuan food repertoire: Suān Là Miàn (酸辣面), or hot and sour noodles. This simple dish is commonly found in humble breakfast and lunch eateries. As the name suggests, the spicy and tangy flavors shine through the strands of noodles, delivering an exciting and satisfying kick to the palate.

It’s a close cousin of another Sichuan classic: Suān Là Fěn (酸辣粉), or hot and sour glass noodles. The main difference lies in the noodles themselves—today’s recipe uses regular wheat flour noodles, while the other features slippery, translucent noodles made from sweet potato starch. What they both share is a bold, complex flavor profile that’s hard to resist.

If you’re a fan of Dan Dan Noodles or Chongqing Noodles, this recipe should be next on your list—especially when you’re short on time but craving bold flavors.

Suan La Fen

Try this variation using glass noodles

Get the recipe

Ingredients and substitutes

Here is what you need to make hot and sour noodles:

• Dried or fresh noodles, preferably the thin ones
• Leafy greens, such as bok choy, spinach
• Garlic and scallions
• Chili flakes, or ground dried chili
• Ground Sichuan pepper, or ground white pepper
• Black rice vinegar, e.g., Chinkiang (Zhenjiang) vinegar/镇江香醋
• Light soy sauce
• Sesame seeds and toasted peanuts
• Eggs

🌟 NOTE: The sour element of this dish comes from black rice vinegar, which has a uniquely complex aroma in addition to its strong tangy taste. Since it’s the key seasoning in this dish, I don’t recommend replacing it with other types of vinegar. You can find it in all Chinese supermarkets and on major online shopping platforms. To learn more about it, check out my post on 10 Must-Have Chinese Condiments.

Cooking procedure

The following steps are for preparing a single bowl of hot and sour noodles. To make multiple servings, simply multiply the ingredients and follow the same instructions.

Step 1: Prepare the seasoning

In a serving bowl, add chili flakes, ground Sichuan pepper, sesame seeds, and minced garlic. Heat 2 tablespoons of cooking oil until it’s smoking hot, then pour most of it over the spices (reserving a little for the next step). This process helps fully release the aroma of the ingredients.

Once the sizzling subsides, stir in black rice vinegar, light soy sauce, and a pinch of sugar.

Step 2: Fry the egg

Use the reserved oil to fry an egg. Cook just one side, as shown in the image above, or both sides if you prefer the yolk fully cooked.

Step 3: Cook the noodles

In a large saucepan or a wok, bring water to a rolling boil. Add the noodles and cook over medium heat. Just before they’re fully done, add the leafy greens of your choice for a quick blanch.

Step 4: Assemble the dish

Spoon some of the noodle cooking water into the bowl to dilute the seasonings and create a broth.

Then, transfer the noodles and greens to the serving bowl. Top with the fried egg, finely chopped scallions, and crushed toasted peanuts.

Variations

If you’re a longtime fan of my blog, you’ve probably already made my Chili Oil recipe—it’s the No. 1 kitchen staple I recommend everyone try. If so, you can use it directly for this recipe.

Here’s how to adapt it: Use half the amount of hot oil to sizzle minced garlic and Sichuan pepper, then add a tablespoon of homemade chili oil (or a good store-bought equivalent).

To make this dish more substantial, you can add other protein toppings such as poached chicken, pan-fried shrimp, or slices of Char Siu pork.

For a vegan option, replace the fried egg with sliced smoked tofu, a few spoonfuls of silken tofu, or a handful of blanched edamame beans.

More noodle dishes

Looking for more mouthwatering noodle recipes? Try these ones:

Yunnan Rice Noodle Soup

Zha Jiang Mian (Fried Sauce Noodles, 炸酱面)

Hot Dry Noodles (Re Gan Mian, 热干面)

Chicken Chow Fun (Fried Rice Noodles, 鸡肉炒粉)

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Hot and Sour Noodle Soup (酸辣面)

This might become your new favorite! Sichuan hot and sour noodles are quick to make and packed with irresistible flavors—a perfect dish for anyone who loves a spicy, tangy kick.

Course Main Course

Cuisine Chinese

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 6 minutes minutes

Total Time 8 minutes minutes

Servings 1 bowl

Calories 702kcal

Author Wei Guo

Ingredients

• ½ tablespoon chili flakes or ground dried chili
• ½ teaspoon sesame seeds
• ⅛ teaspoon ground Sichuan pepper or ground white pepper
• 1 teaspoon garlic minced
• 1½ tablespoon neutral cooking oil
• 2 tablespoon black rice vinegar
• 1 tablespoon light soy sauce
• 1 pinch sugar
• 1 egg
• 1 portion noodles fresh or dried, see note
• 1 handful leafy greens e.g. bok choy, spinach
• ½ stalk scallions finely chopped
• 1 tablespoon roasted peanuts crushed

Instructions

• To start, place chili flakes, ground Sichuan pepper, sesame seeds, and minced garlic in a serving bowl. Heat the cooking oil until it’s very hot, then pour most of it over the mixture, leaving the rest in the wok. Once the sizzling subsides, stir in black rice vinegar, light soy sauce, and sugar.
• Using the leftover oil, fry an egg. You can leave the yolk runny by cooking just one side, or flip it if you prefer it well done.
• Bring a pot of water to a boil and cook the noodles over medium heat. Just before they’re fully cooked, add a handful of leafy greens to blanch briefly.
• Ladle about 1¼ cup (300ml) of the noodle boiling water to the prepared bowl. Then add the drained noodles and greens. Top everything with the fried egg, a sprinkle of chopped scallions, and roasted peanuts.

Notes

For an average appetite, a good portion of noodles is about 5 oz (140g) of fresh noodles or 3 oz (85g) of dried noodles.

Nutrition

Serving: 1serving | Calories: 702kcal | Carbohydrates: 83g | Protein: 24g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 90g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 164mg | Sodium: 2833mg | Potassium: 357mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1938IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 3mg

About the dish

Although not as well-known internationally as Sichuan or Cantonese cuisine, Yunnan food is one of the most beloved cuisines in China, celebrated for its incredible diversity and bold flavors. Among its many signature dishes, rice noodles hold a special place as a highly cherished staple in this southwestern province.

During my most recent trip to Yunnan, I ate rice noodle soup nearly every day (see image below). Today, I’m excited to share a recipe for Small Pot Rice Noodle Soup (Xiǎo Guō Mǐ Xiàn/小锅米线), a dish I thoroughly enjoyed during my stay in Kunming, the capital city of Yunnan.

This recipe features bouncy rice noodles and tender meat patties in a rich, flavorful broth. The broth is infused with the tangy kick of pickled vegetables and the umami depth of bean paste, then topped with crunchy vegetables. It stands out for its sophisticated flavor profile, harmonizing umami, savory, sour, spicy, and just a hint of sweetness.

Ingredients & substitutes

I put all the ingredients for this rice noodle soup recipe into three groups.

Dried rice noodles

Dried rice noodles are the most widely available and convenient option. However, if you can find fresh rice noodles, that’s even better. In the image above, you can see the dried ones I found at my local Asian supermarket. These noodles are thicker than those typically used in Singapore Mei Fun. They also have a round shape, which sets them apart from the flat rice noodles commonly found in dishes like Beef Chow Fun.

🌟 NOTE: Unlike other southern regions of China, where rice noodles are called Mǐ Fěn (or Mei Fun)/米粉, Yunnan locals refer them as Mǐ Xiàn/米线. Essentially, they are the same thing.

For the meat patties

• Ground meat – pork with a high content of fat is the classic choice, but you can also use beef, chicken, or turkey
• Cornstarch
• Salt
• White pepper

For the soup

• Unsalted stock – pork bone stock creates an authentic taste, but chicken stock works well too.
• Pickled mustard greens – the key ingredient found in classic dishes like Pork & Sour vegetable Stir-fry and Sichuan Fish with Sour Vegetable. Other types of Chinese fermented vegetables, such as pickled cabbage, pickled radish, and pickled beans, are great alternatives. If these are difficult to find, sauerkraut or kimchi can serve as suitable substitutes.
• Sichuan chili bean paste (aka spicy doubanjiang). This is an alternative to Zhaotong sauce used in traditional Yunnan small pot rice noodle soup but is hard to source outside Yunnan.
• Light soy sauce
• Chili oil
• Chinese chives
• Bean sprouts

🌟 NOTE: You can substitute Chinese chives and bean sprouts with other vegetables. Bok choy, Napa cabbage, spinach, pea shoots, watercress, scallions, and cilantro are excellent alternatives.

Cooking procedure

Step 1: Prepare the noodles

Different from dried wheat-based noodles, dried rice noodles can be soaked before cooking, which helps reduce the overall cooking time. However, soaking is optional if you’re short on time. To prepare, soak the noodles for 4 hours or overnight.

Once soaked, add them to a pot of boiling water and cook until they are nearly but not fully done. You can test their readiness by snapping a strand between chopsticks—it should break with slight resistance.

After parboiling, drain the noodles and rinse them under running water to stop further cooking. Once cooled, these noodles can be stored in the fridge and used whenever you’re ready to make this noodle soup recipe.

🌟 NOTE: Skip this step if you’re using fresh rice noodles which don’t require parboiling.

Step 2: Season the meat

Mix the ground meat with cornstarch, salt, pepper, and a little stock or water until it forms a cohesive and sticky mixture.

🌟 NOTE: Make sure to stir the ground meat thoroughly to ensure it holds together when shaped into patties in the next step and doesn’t fall apart while cooking in the soup.

Step 3: Cook the soup

Start by frying finely chopped pickled mustard greens in a little oil to remove excess moisture. Next, add Sichuan chili bean paste and fry it briefly to release its aroma.

Pour in the stock, followed by light soy sauce and sugar, and bring the liquid to a full boil. Then begin adding the meat patties.

Using the back of a spoon, flatten a portion of the meat into a thin piece, then gently slide it into the soup. Reduce the heat to low and let the meat patties simmer until they are fully cooked and no longer pink.

Step 4: Combine the dish

Add the parboiled rice noodles, Chinese chives, and bean sprouts to the soup, letting them cook gently over low heat. This step is quick, so be careful not to overcook. The noodles should be soft but not mushy, and the vegetables should retain a slight crunch.

Finally, taste the soup and adjust the seasoning with a little salt if needed. Once the noodle soup is divided into serving bowls, finish with a drizzle of chili oil, adjusting the amount to suit each diner’s preference.

Other Noodle dishes

Looking for other noodle recipes as tasty as this one? Try these:

Dan Dan Noodles (Spicy Sichuan Noodles, 担担面)

Xi’an Biang Biang noodles

Zha Jiang Mian (Fried Sauce Noodles, 炸酱面)

Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉)

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Yunnan Rice Noodle Soup

Enjoy the rich, savory flavors of Yunnan rice noodle soup, a comforting dish of bouncy noodles, delicious broth, and crispy vegetables. Simply irresistible!

Course Main Course

Cuisine Chinese

Prep Time 8 minutes minutes

Cook Time 15 minutes minutes

Total Time 23 minutes minutes

Servings 2 bowls

Calories 792kcal

Author Wei Guo

Ingredients

For the noodles

• 8 oz dried rice noodles see note 1

For the meat

• 6 oz ground pork or beef, chicken, turkey
• ½ teaspoon cornstarch
• ⅛ teaspoon salt
• 1 pinch ground white pepper
• 1 tablespoon stock or water

For the soup

• ½ tablespoon neutral cooking oil or lard
• 1½ oz pickled mustard greens finely chopped, see note 2
• 1 tablespoon Sichuan chili bean paste aka spicy doubanjiang
• 3 cup unsalted stock pork or chicken
• 2 tablespoon light soy sauce
• ½ teaspoon sugar
• 2 oz Chinese chives cut into sections
• 3 oz bean sprouts
• Salt to taste
• Chili oil to taste

US Customary – Metric

Instructions

Parboil the noodles

• *Skip this step if you’re using fresh rice noodles.
• Soak dried rice noodles in cold water for 4 hours or overnight (see note 3). Drain well then put them into a pot of boiling water. Leave to cook until the noodles become 'al dente' (not yet fully cooked but can be snapped between chopsticks). Rinse them under tap water to stop further cooking. Set aside.

Season the meat

• Put ground meat into a bowl. Add cornstarch, salt, white pepper, and 1 tablespoon of stock or water. Mix until it becomes a sticky mixture. Set aside.

Cook the soup

• Heat oil in a wok or a pot. Stir in finely chopped pickled mustard greens. Fry for 20 seconds or so, then add Sichuan chili bean paste. Sizzle until fragrant.
• Pour in stock, then add light soy sauce and sugar. Bring it to a full boil.
• Use a spoon to shape a portion of the ground meat into a thin patty and carefully slide it into the soup. Repeat this process with the remaining meat. Allow the patties to simmer in the soup for 1 minute, or until they are no longer pink.

Combine the dish

• Put the parboiled noodles into the soup, along with Chinese chives and bean sprouts. Leave to simmer over low heat. Once the noodles are fully cooked, give the soup a taste to decide if additional salt is necessary.
• Transfer the noodle soup into two large serving bowls. Drizzle chili oil over and serve immediately.

Notes

1. You can also use fresh rice noodles, which can be directly added to the soup without parboiling. In this case, use around 1 pound of fresh noodles for two bowls of noodle soup.

2. Pickled mustard greens can be replaced with other types of fermented vegetables, such as pickled cabbage, pickled radish, pickled beans, kimchi, or sauerkraut.

3. Soaking rice noodles isn’t compulsory. You may cook them straight away, but this will require a longer cooking time.

Nutrition

Serving: 1bowl | Calories: 792kcal | Carbohydrates: 107g | Protein: 30g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 1878mg | Potassium: 993mg | Fiber: 4g | Sugar: 4g | Vitamin A: 71IU | Vitamin C: 11mg | Calcium: 79mg | Iron: 3mg

What is Lo Mein?

Several of my blog readers have requested a recipe for Lo Mein, one of the most popular Chinese takeout dishes. Today, I’m excited to share how I make this classic using simple, common ingredients readily available in my kitchen.

The name Lo Mein/捞面 comes from Cantonese and literally means “fished-out noodles”, likely referring to the process of scooping cooked noodles out of the water before tossing them with stir-fried proteins, vegetables, and seasonings.

Like Chow Mein or Egg Fried Rice, Lo Mein is highly customizable, making it a perfect fridge-raid dish. Once you understand the key components and the cooking sequence, you’re free to experiment and create your own version—one that’s as delicious as, if not better than, takeout!

Ingredients & substitutes

Noodles

Chinese egg noodles (蛋面) are the ideal choice for Lo Mein. You may sometimes find packages specifically labeled as Lo Mein noodles (or Chow Mein noodles). These are round, yellow-tinted noodles that resemble spaghetti pasta in size and color once cooked.

Pre-cooked, ready-to-use egg noodles (see image above) are the most convenient option, though uncooked ones—either fresh or dried—also work well.

Chicken

I use chicken breasts as the protein source in this Lo Mein recipe. By marinating it with a little cornstarch and salt (as I do for Chop Suey), you’ll achieve the perfect tenderness. Skinless, boneless chicken thighs work well too.

🌟 Substitutes: Not a fan of chicken? Feel free to substitute with other proteins, or skip it altogether. Options include beef, pork, char siu, shrimp, eggs, or tofu. In the “Variations” section below, you’ll find tips on adjusting the recipe for these alternatives.

Vegetables

For photographing this recipe, I used onion, button mushroom, red bell pepper, and snap peas to add a variety of colors, flavors, and textures. Garlic and scallions were also included for extra aroma.

🌟 Substitutes: Bok choy, carrot, snow peas, zucchini, bean sprouts, cabbage, celery, baby corn, and broccoli (blanched) are great alternatives.

Seasonings

You’ll need a few common Chinese condiments to make the Lo Mein sauce: oyster sauce, light soy sauce, dark soy sauce, cornstarch, white pepper, sesame oil, and sugar.

🌟 Substitutes: Oyster sauce can be replaced by hoisin sauce (omit the sugar if using hoisin). Dark soy sauce mainly enhances color, so it’s fine to skip it and use additional light or regular soy sauce instead.

Cooking procedure

Step 1: Marinate the Chicken

Begin by cutting the chicken into thin slices, about ⅛ inch (3 mm) thick. In a bowl, toss the chicken with cornstarch, salt, and water until it forms a slightly slimy coating. Mix in a little oil to ‘lock in’ the moisture. Leave it to marinate while you cut the vegetables and prepare the other ingredients.

🌟 NOTE: This step helps to velvet the chicken, preventing it from drying out during stir-frying. This is particularly important when using chicken breasts.

Step 2: Mix the Sauce

In a small bowl, mix oyster sauce, light soy sauce, dark soy sauce, cornstarch, sugar, and ground white pepper with water until there are no more lumps. Then, add a little sesame oil.

Step 3: Prepare the Noodles

If using precooked, ready-to-use egg noodles, briefly submerge them into a pot of just-boiled water. This warms them up and helps to separate any clumped strands.

If using uncooked noodles (fresh or dried), bring a large pot of water to a boil, then add the noodles and cook according to the package directions. Drain then briefly rinse them under cold water to prevent further cooking.

🌟 NOTE: It’s best not to leave the cooked noodles sitting for too long before combining them with the chicken and vegetables. So, I usually cook the noodles and sear the chicken (the next step) at the same time using two burners, like how I make Beef Chow Mein quickly.

Step 4: Sear the Chicken

Heat a wok or large skillet over high heat. Add oil, then lay the marinated chicken in a single layer. Sear the pieces until the underside turns pale.

Flip and stir the chicken until no pink remains. Transfer to a plate, leaving any remaining oil in the wok.

🌟 NOTE: The chicken should be slightly undercooked at this point because it will continue cooking when returned to the wok later. This helps ensure a tender and juicy end result.

Step 4: Stir-fry & combine

In the same wok or skillet, add a little more oil. Sizzle the garlic and onion in the hot oil to release their aroma.

Next, add bell pepper, mushrooms, and snap peas, stir-frying over high heat until the vegetables are just slightly wilted but still crisp.

Return the seared chicken to the skillet, tossing it with the vegetables for about 30 seconds.

Turn the heat down to medium, then add the noodles and pour in the sauce (stirring beforehand to ensure any settled starch is evenly mixed).

Gently toss everything to coat evenly, allowing the sauce to thicken slightly. Finally, sprinkle the chopped scallions over the top and give everything one last toss before serving.

Variations

Here are some tips for adapting this recipe with other proteins instead of chicken:

• Beef or Pork: Use the marinating and searing method from the Pepper Steak recipe to prepare the meat.
• Char Siu (Chinese BBQ Pork): Cut it into slices or cubes and add to the wok along with the vegetables.
• Shrimp: Follow the marinating and quick-searing technique from Kung Pao Shrimp for the best tenderness.
• Eggs: Scramble beaten eggs in hot oil, similar to the technique used in tomato and egg stir-fry.
• Tofu: Use pressed five-spice tofu directly, or cut fresh tofu into cubes and pan-fry in oil (refer to the method in Braised Tofu).

Serve & storage

Lo Mein contains all the nutrients you need, making it a satisfying meal on its own. Drizzle a little classic Chinese chili oil or Chiu Chow chili sauce over the top to add an extra kick of flavor.

When I have a little extra time, I like to pair it with a quick soup, like classic egg drop soup, tomato egg soup, or tofu and veggie soup, to balance its dryness. It’s also a perfect side dish for larger gatherings, such as potlucks.

If you have any leftovers, store them in the fridge for up to 2 days. Reheat in the microwave until piping hot, or use a skillet with a splash of water to prevent sticking.

Other takeout dishes

Looking for other recipes for Chinese takeout favorites? Try these:

Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉)

Chicken Fried Rice (鸡肉炒饭)

Beef and Broccoli (西兰花炒牛肉)

Beef Chow Fun (Beef Ho Fun, 干炒牛河)

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Lo Mein (捞面)

Learn to make your favorite Chinese takeout at home! This Lo Mein recipe features easy techniques and plenty of customization tips.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 3

Calories 577kcal

Author Wei Guo

Ingredients

For the chicken

• 8 oz chicken breasts see note 1
• 2 teaspoon cornstarch
• 1 pinch salt
• 1 tablespoon water
• 1 teaspoon neutral cooking oil

For the sauce

• 2 tablespoon oyster sauce see note 2
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce see note 3
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• ¼ teaspoon ground white pepper
• 6 tablespoon water or unsalted stock
• 1 teaspoon sesame oil

For the noodles

• 1⅓ lb pre-cooked egg noodles see note 4

For the stir-fry

• 2½ tablespoon neutral cooking oil
• 4 clove garlic minced
• 1 medium onion sliced
• 1 bell pepper sliced
• 1 cup button mushrooms sliced
• 1 cup snap peas
• 2 stalk scallions chopped

US Customary – Metric

Instructions

Marinate the Chicken

• Thinly slice the chicken breast. In a bowl, combine the sliced chicken with cornstarch, salt, and water until the liquid is fully absorbed. Add oil and mix to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients.

Mix the Sauce

• In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, cornstarch, sugar, ground white pepper, and water until smooth. Then, stir in sesame oil and set the sauce aside.

Prepare the Noodles

• Briefly submerge the precooked noodles in a pot of hot water to warm them up and separate any tangled strands (see note 4 if using uncooked noodles).

Sear the chicken

• Heat a wok or large skillet over high heat, then add 1½ tablespoons of oil (if using non-stick cookware, add the oil first, then heat). Put in the marinated chicken, spreading the pieces into a single layer.
• Once the bottom side turns pale, flip and toss the chicken until no pink remains. Transfer the chicken to a plate, leaving any oil in the wok.

Stir-fry the dish

• In the same wok/skillet, add the remaining 1 tablespoon of oil, followed by garlic and onion, letting them sizzle until fragrant.
• Add the bell pepper, mushrooms, and snap peas. Stir-fry over high heat until the vegetables wilt slightly but remain crisp.
• Return the seared chicken to the skillet and toss with the vegetables for about 30 seconds.
• Then, turn the heat down to medium. Add the noodles and pour in the sauce mixture (be sure to stir the sauce well beforehand). Toss everything to coat evenly and allow the sauce to thicken.
• Sprinkle the chopped scallions over the dish and give it one final toss.

Notes

1. You may use other proteins to replace chicken, such as beef, pork, char siu, shrimp, eggs, or tofu. In the “Variations” section inside the main post, you’ll find tips on adjusting the recipe for these alternatives.

2. Oyster sauce can be replaced by hoisin sauce. In this case, omit the sugar as hoisin tastes quite sweet.

3. Dark soy sauce is used to enhances the color. It’s fine to skip it and use additional light soy sauce instead.

4. You may also use uncooked egg noodles (either fresh or dried): bring a pot of water to a boil, then add the noodles. Cook according to package instructions. Drain and briefly rinse under tap water.

 

Nutrition

Serving: 1serving | Calories: 577kcal | Carbohydrates: 69g | Protein: 30g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 1119mg | Potassium: 731mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1743IU | Vitamin C: 77mg | Calcium: 75mg | Iron: 3mg

Across China, noodle dishes are adored in every corner of the country. From the northern regions where wheat noodles are a daily staple, to the southern territories where rice noodles dominate, these ultimate comfort foods play an indispensable role in Chinese cuisine.

In this recipe collection, I’ve selected 20 noodle dishes that are considered signature delicacies of various regional cuisines, including Sichuan, Canton, Beijing, Shanghai, Xi’an, and more.

You can use store-bought noodles for all of these dishes. If you’re keen to sharpen your culinary skills, I encourage you to try making noodles from scratch using my recipes like Hand-Pulled Noodles, Homemade Ramen, Scissor-Cut Noodles, etc.

Dan Dan Noodles

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Beef Chow Fun

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Beef Chow Fun (Beef Ho Fun, 干炒牛河)

Succulent beef slices stir fried with soft, springy rice noodles then seasoned with soy sauce, Beef Chow Fun is a classic Cantonese delicacy not to miss.

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Biang Biang Noodles

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Xi’an Biang Biang noodles

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Chow Mein

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4.98 from 127 votes

Chicken Chow Mein (鸡肉炒面)

Homecooked chicken chow mein tastes great and is likely healthier than the bought version. No hard-to-source ingredients are required and it takes only 15 minutes to prepare.

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Scallion Oil Noodles

A classic dish from Shanghai, scallion oil noodles are among the simplest dishes to make. Though you’ll be surprised by how delicious they are!

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Beijing Fried Sauce Noodles

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Zha Jiang Mian (炸酱面)

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Chongqing Noodles

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Chongqing Noodles (Xiao Mian, 重庆小面)

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Lanzhou Beef Noodle Soup

Super fragrant and comforting, Lanzhou beef noodle soup is a culinary legend from the city which it’s named after. Check out this simplified version!

5 from 23 votes

Lanzhou beef noodle soup (兰州牛肉面)

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Hot Dry Noodles

A classic breakfast dish, hot dry noodles deliver exciting flavours, pleasant textures and are very easy to make!

5 from 12 votes

Hot Dry Noodles (Re Gan Mian, 热干面)

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Singapore Mei Fun

If you’re a fan of Chinese fried noodles, you must try Singapore Mei Fun, a hearty all-in-one dish full of goodness and great flavours.

5 from 76 votes

Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉)

A hearty all-in-one dish, Singapore Mei Fun (Rice Noodles) consists of tasty proteins, crunchy vegetables and flavourful seasonings.

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Lo Mein

Learn to make your favorite Chinese takeout at home! This Lo Mein recipe features easy techniques and plenty of customization tips.

5 from 2 votes

Lo Mein (捞面)

Learn to make your favorite Chinese takeout at home! This Lo Mein recipe features easy techniques and plenty of customization tips.

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Chicken Noodle Soup

An umami-rich, all-in-one dish made with simple ingredients, Chinese chicken noodle soup is easy to make and tastes delectable. This recipe also includes customizing ideas.

5 from 46 votes

Chinese Chicken Noodle Soup (鸡汤面)

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Chicken Chow Fun

Springy, flavourful rice noodles accompanied by tender chicken slices and crunchy vegetables, chicken chow fun is such a crowd-pleaser. Special dietary adaptation provided.

4.94 from 31 votes

Chicken Chow Fun (Fried Rice Noodles)

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Longevity Noodles

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Longevity Noodles (Yi Mein)

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Soy Sauce Pan Fried Noodles

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5 from 6 votes

Soy Sauce Pan Fried Noodles (豉油皇炒面)

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Tomato and Egg Noodle Soup

Very easy to make and tastes wonderful, tomato and egg noodle soup requires minimum ingredients and preparation. A dish everyone should learn to cook.

4.97 from 31 votes

Tomato and Egg Noodle Soup (西红柿鸡蛋面)

Very easy to make and tastes wonderful, tomato and egg noodle soup requires minimum ingredients and preparation. A dish everyone should learn to cook.

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Spicy Beef Noodle Soup

A bowl of noodles in a well-spiced broth topped with tender beef cubes, spicy beef noodle soup is umami, fragrant and very comforting indeed.

4.96 from 46 votes

Spicy beef noodle soup (香辣牛肉面)

A bowl of noodles in well spiced broth topped with tender beef cubes, spicy beef noodle soup is hot, fragrant and very comforting indeed.

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Hot and Sour Noodle Soup

Slippery noodles served in an intensely flavored broth, Sichuan hot and sour noodle soup is utterly irresistible. It’s simple and quick to prepare.

5 from 18 votes

Suan La Fen (Hot and sour noodle soup/酸辣粉)

Slippery noodles served in an intensely flavored broth, Sichuan hot and sour noodle soup is utterly irresistible. It's simple and quick to prepare.

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Sweet Water Noodles

A popular street food in Sichuan, Sweet Water Noodles (Tian Shui Mian) features extra thick, chewy noodles seasoned with intense flavors: hot, tingly, sweet, and super aromatic.

5 from 1 vote

Tian Shui Mian (Sweet Water Noodles, 甜水面)

A popular street food in Sichuan, Tian Shui Mian features extra thick, chewy noodles seasoned with intense flavors: hot, tingly, sweet, and super aromatic.

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Shanghai Spring Noodle Soup

Renowned for its simplicity and comforting flavors, Shanghai spring noodle soup (Yang Chun Mian) can be prepared in just a few minutes.

4.50 from 4 votes

Yang Chun Mian (Warm Spring Noodle Soup, 阳春面)

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What is Yang Chun Mian

Yang Chun Mian/阳春面, literally meaning “Spring Noodles”, is also known as s Guang Mian/光面 or Qing Tang Mian/清汤面 in Chinese. It’s one of the most humble dishes popular in the Jiangnan region, often associated with Shanghai Cuisine.

It features wheat-based noodles served in a soy sauce-flavored clear soup. Unlike other classic Chinese noodle dishes, such as Dan Dan Noodles and Fried Sauce Noodles, it doesn’t include any meat or vegetable toppings, except for chopped scallions as a garnish.

Yang Chun Mian epitomizes simplicity, allowing each element of the dish to shine through with its clean, natural flavors. A simple bowlful lets you enjoy the subtle aroma of wheat, the umami from the stock and soy sauce, the mild pungency of scallions, and the rich fragrance of sesame oil (or traditionally, lard).

Ingredients & substitutes

Here is the list of ingredients and their possible substitutes for this recipe:

• Noodles. The traditional version calls for thin noodles made of just wheat flour and water. However, if you’re not keen on the authentic taste, other types of noodles work too, such as alkaline noodles (ramen), egg noodles, rice noodles, or soba noodles.
• Stock. Choose unsalted stock made with chicken, beef, and vegetables. My favorite quick solution is Chinese mushroom seasoning powder (香菇精) diluted with hot water.
• Soy sauce. It’s best, but by no means compulsory, to use both light soy sauce and dark soy sauce, as the latter offers an appetizing hue to the soup.
• Sesame oil, or lard, rendered chicken fat
• White pepper, for a subtle spicy kick
• Scallions, for an extra aroma and color

🌟 NOTE: The most humble version of the dish can be made with water instead of stock. I find it sufficiently satisfying, especially when lard is used.

Cooking workflow

It takes less than 10 minutes to put this dish together. Here is the most efficient workflow:

Step 1: Cook the noodles

Bring plenty of water to a full boil, then put in the noodles. When the water boils again, turn the heat down to medium. Leave to cook until the noodles are just cooked.

🌟 NOTE: Since the noodles will further soften once immersed in the soup, be careful not to overcook them, as this can result in a mushy texture.

Step 2: Heat the stock

If your stove has two or more burners, use another pot to heat up the stock while you cook the noodles.

If using shop-bought stock in cubes or powder, you can simply dilute it with hot water boiled in the kettle.

Step 3: Prepare the seasonings

Add all the seasonings — soy sauce, sesame oil (or lard), and white pepper — to each serving bowl. Cut the scallions crosswise into fine pieces.

Step 4: Assemble the dish

Pour the heated stock into the bowls. Give the soup a quick stir, then taste it to see if extra salt is needed.

Lay in the cooked noodles and garnish with chopped scallions. Enjoy the dish while warm.

Serving ideas

Thanks to its simplicity and quick cooking, Yang Chun Mian would make a great addition to your breakfast or lunch menus. To make the meal a little fancier (but still remain simple and quick), pair it with a refreshing Smashed Cucumber Salad and a Marble Tea Egg cooked and steeped beforehand.

If you happen to have some leftover cooked meat, such as Roast Chicken, or Char Siu, use it as a topping for this noodle soup.

Other easy noodle recipes

Looking for more noodle dishes that are as simple as Yang Chun Mian? Try these classic recipes:

Chinese Chicken Noodle Soup (鸡汤面)

Scallion Oil Noodles (Cong You Ban Mian, 葱油拌面)

Tomato and Egg Noodle Soup (西红柿鸡蛋面)

Soy Sauce Pan Fried Noodles (豉油皇炒面)

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Yang Chun Mian (Warm Spring Noodle Soup, 阳春面)

Renowned for its simplicity and comforting flavors, Yang Chun Mian is a classic noodle dish that can be prepared in just a few minutes.

Course Breakfast

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 2

Calories 423kcal

Author Wei Guo

Ingredients

• 2 portion noodles fresh or dried (see note 1)
• 3 cup unsalted stock chicken, beef, or vegetable
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sesame oil or lard, rendered chicken fat (see note 2)
• 1 pinch ground white pepper
• Salt to taste
• 1 stalk scallions finely chopped

US Customary – Metric

Instructions

Cook the noodles

• Bring plenty of water to a full boil. Add the noodles. Leave to boil over medium heat until they are just cooked.

Heat the stock

• While the noodles are cooking, use another pot to heat up the stock over another burner until it becomes piping hot.

Prepare the seasonings

• As the above two steps are in progress, add all the seasonings to two serving bowls — light soy sauce, dark soy sauce, sesame oil (or lard, rendered chicken fat), and white pepper.

Assemble the dish

• Ladle the hot stock over the seasonings. Stir well and taste the soup to decide if additional salt is needed. Add the cooked noodles. Sprinkle chopped scallions over and serve immediately.

Notes

1. For one portion, fresh noodles weigh around 5 oz (140g) and dried noodles weigh about 3 oz (85g).

2. Sesame oil is a more accessible alternative to lard (aka rendered pork fat), the traditional option for this dish. Rendered chicken fat is a good substitute too.

Nutrition

Serving: 1serving | Calories: 423kcal | Carbohydrates: 78g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 779mg | Potassium: 347mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

What is Tian Shui Mian

To fully appreciate Sichuan cuisine, you cannot overlook its signature dishes known as Xiǎo Chī/小吃 (meaning “small eats”), which are sold at street stands or small cafes. Today’s recipe, Tián Shuǐ Miàn/甜水面 (Sweet Water Noodles), may be less renowned outside China than Dan Dan Noodles or Hot & Sour Glass Noodles, but it’s indeed a delightful, mouthwatering snack not to be missed.

This dish features extra thick, chewy noodles served at room temperature and coated with an intensely flavorful sauce mixed with a variety of seasonings. It epitomizes the iconic flavor profile of Sichuan cuisine: spicy, mouth numbing, aromatic, with a distinct combination of savory and sweet.

Tian Shui Mian is not for those who prefer food with a soft texture and bland taste. But if you’re after a satisfying chew and multidimensional flavors, this is definitely the one to try!

Ingredients

The ingredients for Tian Shui Mian can be classified into three groups: for the dough, for the spiced sweet soy sauce, and other seasonings.

For the noodle dough

All-purpose flour, salt, and water are all you need for the dough. To achieve the most accurate results, it’s best to measure the flour and water by weight rather than by volume using cups.

For two servings, I use 200g of all-purpose flour and 90 g of water. This ratio results in a medium firmness. It’s not as soft as regular dumpling dough, yet it’s slightly less firm than my dough recipe for ramen noodles.

🌟 NOTE: You may need to adjust the flour-to-water ratio slightly, as flour from different brands varies in water absorption capacity.

For the spiced sweet soy sauce

Spiced sweet soy sauce, known as Fù Zhì Jiàng Yóu/复制酱油, is key to creating an authentic taste. It’s essentially concentrated, sweetened soy sauce infused with aromatics and spices.

To make it, you’ll need soy sauce (light or regular), brown sugar (or rock sugar), scallions, ginger, and various spices, such as star anise, Chinese cinnamon, bay leaves, Sichuan pepper, fennel seeds, and Tsao-ko (optional).

🌟 NOTE: It’s fine to skip 2-3 spices listed above if you find it hard to source them all.

Other seasonings

You’ll also need these ingredients to season the dish: Chinese chili oil, minced garlic, sesame paste, toasted peanuts, ground Sichuan pepper, and sugar.

🌟 NOTE: If you haven’t tried my Homemade Chili Oil recipe, I highly encourage you to do so — it’ll make a big difference. Also, you can skip sesame paste, or replace it with a dash of sesame oil.

Cooking workflow

Step 1: Make the dough

Put the flour and salt into a mixing bowl. Pour in water little by little while stirring constantly with chopsticks or a fork to form small lumps of dough.

Use your hands to squeeze and press the dough lumps together so it transforms into a piece of cohesive dough. Don’t worry if it doesn’t look smooth at this stage. Let it rest, covered with cling film, for about 15 minutes.

When the first resting is done, knead the dough again to smoothen its texture and develop more gluten networks. This takes about 2-3 minutes. Then, rest the dough for a further 10 minutes so that it relaxes and becomes easier to roll.

Step 2: Cook the sauce

While the dough is resting, make the spiced sweet soy sauce. Put soy sauce, brown sugar, scallions, ginger, all the spices, and some water into a small saucepan.

First, bring it to a full boil. Then turn the heat down to the lowest. Leave to simmer until you see the surface is covered by intense bubbles and the sauce becomes thick enough to coat a spoon, stop cooking.

Pour the sauce, passing through a sieve, into a clean container. Discard the solid bits.

Step 3: Shape and cook the noodles

Dust the dough with a little flour then flatten it with a rolling pin to form a rectangle or oval sheet, about ⅓ inch (8mm) thick.

Use a sharp knife to cut the dough into uniform-sized noodles, with the width matching the thickness. Sprinkle some flour over and loosen the noodles to prevent them from sticking to each other.

Bring plenty of water to a full boil. Slightly stretch the noodle strands before adding them to the water. Cook over medium heat until they’re just cooked. The ideal texture is firm and slippery, similar to the “al dente” mouthfeel that Italian pasta is famous for.

If your tap water is safe to drink, rinse the noodles under it to cool them quickly. Otherwise, coat the cooked noodles with a little oil to prevent them from sticking, then let them cool naturally.

🌟 NOTE: These noodles dry out easily, particularly if your kitchen is warm, or has a draft. So I suggest you start boiling water for the next step before shaping the noodles. Or, cover the cut noodles with cling film if you plan to cook them a while later.

Step 4: Assemble the dish

The final step is simple. Put the noodles into bowls, then add all the seasonings: spiced sweet soy sauce, chili oil, sesame paste (if using), garlic, toasted peanuts, sugar, and ground Sichuan pepper. Give everything a thorough stir to coat each strand of the noodles. Then enjoy!

🌟 NOTE: The spiced sweet soy sauce is quite salty. I suggest you add it gradually. Stir, taste, then adjust.

Make ahead tips

Tian Shui Mian is usually served as a cold snack. So it’s perfectly fine to make and cook the noodles in advance. Coat the drained and cooled noodles with a little sesame oil to prevent sticking. Store them in the fridge for up to 3 days. For the best texture, I suggest you allow some time for the noodles to come back to room temperature before seasoning.

Additionally, my recipe for the spicy sweet soy sauce produces more than you need for two servings of noodles. The leftover sauce can be kept for a long time in the fridge and contributes to many classic Sichuan dishes, such as Chili Oil Wonton and Sichuan Zhong Dumplings. You can also use it to enhance the flavor of any dishes that require a salty and sweet taste.

Other noodle recipes

Looking for more authentic Chinese noodle dishes? Check out these classic recipes:

Xi’an Biang Biang noodles

Chongqing noodles (Xiao Mian, 重庆小面)

Zha Jiang Mian (Fried Sauce Noodles, 炸酱面)

Scallion Oil Noodles (Cong You Ban Mian, 葱油拌面)

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Tian Shui Mian (Sweet Water Noodles, 甜水面)

A popular street food in Sichuan, Tian Shui Mian features extra thick, chewy noodles seasoned with intense flavors: hot, tingly, sweet, and super aromatic.

Course Side Dish

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

REST 25 minutes minutes

Total Time 50 minutes minutes

Servings 2

Calories 702kcal

Author Wei Guo

Ingredients

For noodles

• 1⅔ cup all-purpose flour see note 1
• 6 tablespoon water see note 2
• ¼ teaspoon salt

For spiced sweet soy sauce

• 1 cup soy sauce light or regular
• ½ cup dark brown sugar or rock sugar
• ¼ cup water
• 2 stalk scallions
• 5 slice ginger
• 1 star-anise
• 1 small piece Chinese cinnamon aka cassia cinnamon
• 2 bay leaves
• 1 teaspoon whole Sichuan pepper
• ½ teaspoon fennel seeds
• 1 Tsao-ko aka Chinese black cardamom (optional)

To season (for 2 bowls)

• 2 tablespoon spiced sweet soy sauce
• 2 tablespoon Chinese chili oil
• 1 tablespoon sesame paste thinned with a little water (optional, see note 2)
• 1 teaspoon minced garlic
• 2 tablespoon toasted peanuts crushed
• ½ teaspoon sugar
• ¼ teaspoon ground Sichuan pepper

US Customary – Metric

Instructions

Make the dough

• Put flour and salt into a mixing bowl. Pour in water gradually while swirling with a pair of chopsticks. Small lumps of dough form during this process.
• Use your hand to combine and knead until a rough-looking, firm dough forms.
• Cover the dough with cling film. Leave to rest for 15 minutes. Once the resting is done, knead the dough again for 2-3 minutes until it becomes smooth. Let it rest for another 10 minutes.

Cook the spiced sweet soy sauce

• While waiting for the dough to rest, prepare the spiced sweet soy sauce. Put all the ingredients for the sauce into a saucepan.
• Bring it to a boil, then turn the heat down to low and let it simmer uncovered. Once lots of bubbles appear and the sauce becomes thick enough to coat a spoon, remove from the heat.
• Pass the sauce through a sieve to remove all the solid bits. Let the sauce cool and move on to the next step (Note that the sauce will be more than you need for this recipe. Learn other usage and storage tips in note 3).

Shape the noodles

• Use a rolling pin to flatten the dough into a rectangle of about ⅓ inch (8mm) thick. Dust with flour when necessary to prevent sticking.
• Cut the dough into strips of noodles with a width of around ⅓ inch (8mm). Dust the noodles with flour and loosen them up to avoid sticking (see note 4).

Cook the noodles

• Bring a pot of water to a full boil. Slightly stretch the noodles before putting them into the water.
• Leave to boil until they’re just cooked, achieving a firm, chewy texture. Drain then rinse under running water to cool them quickly (see note 5).

Assemble the dish 

• Divide the noodles into two serving bowls. Add the spiced sweet soy sauce, chili oil, sesame paste, minced garlic, toasted peanuts, sugar, and ground Sichuan pepper. Stir well to coat each noodle with the seasonings.

Notes

1. Please be aware that measuring flour by cups is less accurate than by weight. If you’re unfamiliar with dough making, it’s best to follow the quantity given in grams (it’s shown when clicking the conversion button “Metric” on the top of the ingredient list).
2. The flour-to-water ratio may vary slightly depending on the brand of your flour. Adjust their quantity to achieve a medium-firm dough.
3. Store the leftover spiced sweet soy sauce in the fridge for up to 3 months. It can be used in other classic Sichuan dishes, such as Chili Oil Wonton and Sichuan Zhong Dumplings.
4. These fresh noodles dry out easily, so it’s best to have the boiling water ready as soon as you finish cutting them. If you plan to cook them a bit later, cover them with cling film to prevent drying.
5. Do not rinse if your tap water isn’t safe to drink. Instead, coat the drained noodles with some sesame oil and let them cool naturally.

Nutrition

Serving: 1serving | Calories: 702kcal | Carbohydrates: 107g | Protein: 17g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 1.351mg | Potassium: 297mg | Fiber: 4g | Sugar: 23g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 6mg

Note: This recipe was originally published in May 2017. This revised version includes minor recipe alteration, process photos, and a video tutorial.

What is Zha Jiang Mian

I worked in Beijing for quite a few years before living abroad, and I consider it as my second home. In this mega-city, with amazing food from every corner of China on offer, traditional Beijing cuisine is always treasured by locals and migrants alike. Apart from the famous Peking duck, I adore its signature dish, Zhá Jiàng Miàn/炸酱面, the noodle dish I cook the most often for my family.

The literal meaning of Zhá Jiàng Miàn is “fried sauce noodles”. It consists of three components: pork cubes braised in a savory, aromatic sauce; thick noodles; and a variety of crunchy vegetables.

Like many iconic Chinese noodle dishes, such as Dan Dan Noodles, Chongqing Noodles, and Beef Chow Fun, it makes a wonderful weekday dinner. What I love about this iconic dish is its flexibility:

• The meat sauce can be made in big batches for later use, making it so convenient!
• You’re free to improvise with whatever noodles and vegetables you have on hand.

Ingredients & substitutes

Meat options

For an authentic taste, I suggest you choose pork belly or other cuts that have a high-fat content. Cut it into small cubes for quick cooking and a nice bite.

• Use ground pork to substitute if you wish to save time on chopping.
• Want to use other meat? Replace pork with beef, chicken, or lamb.
• To make it vegan, use dried tofu (豆腐干) or shiitake mushrooms instead.

Condiments & aromatics

These are the ingredients that lend flavor to the meat sauce:

• Yellow bean paste
• Sweet flour sauce
• Shaoxing rice wine
• Star anise
• Scallions
• Ginger

About yellow bean paste

Yellow bean paste (Huáng Dòu Jiàng/黄豆酱), a popular condiment in northern Chinese cuisine, is a dark brown, thick, slightly lumpy sauce made of fermented soybeans, wheat, salt and water. The variation of its names include 黄酱, 大豆酱, 干黄酱 (the extra-dry version) in Chinese and yellow soybean paste, soybean sauce in English.

🌟 To substitute, I often use Sichuan chili bean paste (aka doubanjiang) for an extra hot taste.

About sweet flour sauce

Sweet flour sauce (Tián Miàn Jiàng/甜面酱) is made of fermented wheat flour and it has a darker, runnier, and smoother texture than yellow bean paste. As its name suggests, it has a noticeable sweet taste which nicely balances the saltiness.

🌟 To substitute, you may use hoisin sauce. Alternatively, use yellow bean paste solely and add a little sugar.

Noodle choices

Traditionally, Beijing cooks use hand-cut noodles (手擀面) for Zha Jiang Mian. A piece of firm dough (made of flour, water, and a little salt) is rolled flat with a rolling pin and then cut into long, thick noodles.

Other types of noodles work well too:

• Shop-bought dried noodles are a time-saving alternative.
• Hand-pulled noodles are the type I use the most often as they have a similar texture to hand-cut noodles.
• Fresh ramen noodles made with a pasta machine are also a great option.

Veggie toppings

Vegetables play an important role in Zha Jiang Mian. They are used either raw or quickly blanched, preserving most of their nutrition. The natural taste of vegetables goes very well with the salty sauce, giving this dish an excellent balance.

As shown in the pictures, I chose to use cucumber, beansprouts, red radishes, and edamame (aka fresh soybeans). Many other vegetables work well too, such as Napa cabbage, carrot, celery, kohlrabi, etc.

Cooking procedure

Step 1: Cook the sauce

Heat a little cooking oil in a wok or a large skillet. Sizzle the green part of the scallions, minced ginger, and star anise until fragrant.

Stir in the pork cubes and fry until they lose their pink color (If using ground meat, use a spatula to loosen any lumps).

Pour in Shaoxing rice wine, then add yellow bean paste and sweet flour sauce.

Toss well and top with a little water.

Once the sauce comes to a gentle boil, cover with a lid and leave to simmer over low heat for 20 minutes (or 15 minutes if using ground meat).

Uncover and turn up the heat. Let the sauce boil briefly to thicken the consistency. Then stir in the remaining scallions to finish.

Step 2: Prepare the vegetables

First, blanch edamame beans in boiling water for about 1 minute if chilled, or 2 minutes if frozen. Then, add bean sprouts and blanch them for no longer than 20 seconds to remove their rawness but retain the crunchy texture.

Cut the cucumber into matchsticks and thinly slice the red radishes.

Step 3: Boil the noodles

Use the same water in which the vegetables are blanched. Add more if necessary and bring it to a full boil over high heat. Put in the noodles. Once it comes back to a boil, reduce the heat to medium-low (be attentive to avoid boiling over).

Simmer until the noodles are just cooked. The time required depends on the noodle type. Taste a strand if unsure.

Optional step: Rinse the cooked noodles for a few seconds under running water. This is to remove any surface starch and achieve a silky mouthfeel.

Step 4: Assemble the dish

Once you’ve got all the elements ready, simply assemble them in serving bowls. Alternatives, only add the noodles to each bowl and let the diners decide how much the meat sauce and which veggie toppings to use.

Don’t forget to give everything a thorough toss before tucking in!

Make-ahead

As I mentioned earlier, I make Zha Jiang Mian regularly. But I don’t cook the saucy meat topping every time. Usually, I make it in a big batch and freeze any leftovers for later. Here are my make-ahead tips:

• Increase the ingredient quantity proportionally and follow the same procedure to make the sauce.
• Once completely cool, divide the sauce into small portions and refrigerate for 1 week or freeze for 3 months.
• Defrost in the fridge then reheat before serving.

Other popular noodles

Want to learn more authentic Chinese noodle dishes? Here are more to try:

Dan Dan Noodles (Spicy Sichuan Noodles, 担担面)

Scallion Oil Noodles (Cong You Ban Mian, 葱油拌面)

Chow Mein (Chinese Fried Noodles, 炒面)

Beef Chow Fun (Beef Ho Fun, 干炒牛河)

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Zha Jiang Mian (炸酱面)

Chewy noodles served with an irresistible pork sauce and crunchy vegetable toppings, Zha Jiang Mian is a signature Beijing dish that’s perfect for weekday dinners.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 618kcal

Author Wei Guo

Ingredients

For the pork:

• 10 oz pork belly or ground pork (see note 1)
• 2 tablespoon neutral cooking oil
• 3 stalk scallions chopped and divided
• 1 teaspoon minced ginger
• 1 piece star anise
• 1 tablespoon Shaoxing rice wine
• 4 tablespoon yellow bean paste see note 2 & 3
• 2 tablespoon sweet bean sauce see note 4
• ⅔ cup water

For the vegetables

• 1 large cucumber
• 8 red radish
• ½ cup edamame aka fresh soybeans
• 2 cup bean sprouts

For the noodles

• 4 portion noodles fresh or dried (see note 5)

US Customary – Metric

Instructions

Cook the pork

• Cut pork belly into small cubes (about 1/3 inch/1 cm). Keep its skin on if any. 
• Heat oil in a wok (or a skillet) over medium heat. Add the green part of the scallions, ginger, and star anise. Leave to sizzle until fragrant.
• Stir in the pork. Fry until it turns pale. Add Shaoxing rice wine, yellow bean paste, and sweet flour sauce. Mix well then add water.
• Cover with a lid and leave to simmer over low heat for 20 minutes (or 15 minutes if using ground meat).
• Turn the heat up to high and leave to cook uncovered until the sauce thickens further.  Stir in the remaining scallions and set aside.

Prepare the vegetables

• While waiting for the pork to cook, prepare the vegetable toppings. Cut the cucumber into matchsticks, and thinly slice the red radish.
• Blanch edamame in boiling water for 1 minute if chilled, or 2 minutes if frozen. Add beansprouts and continue blanching for about 20 seconds. Fish out the edamame and sprouts.

Boil the noodles

• Add noodles to the same pot of boiling water (top up with more if necessary), and boil until fully cooked. Drain then rinse under cold water for a few seconds to remove surface starch (skip rinsing if your tap water isn’t portable).

Assemble the dish

• Place the noodles in four serving bowls. Add the pork sauce and all the vegetable toppings. Stir well before tucking in.

Video

Notes

1. You may replace pork with beef, lamb, or chicken. To make the dish vegan, use dried tofu (豆腐干) or shiitake mushroom as substitutes.

2. This recipe uses regular yellow bean paste (黄豆酱). You may also use the dry version, known as 干黄酱,  which has a rather solid texture. In this case, dilute it with water before adding it to the pork.

3. To substitute yellow bean paste, use Sichuan chili bean paste (aka doubanjiang) or Korean black bean sauce (aka Chunjang).

4. Hoisin sauce can be used to replace sweet flour sauce.

5. The traditional recipe calls for thick noodles. However, thinner noodles work well too. For dried noodles,  use about 3oz (85g) for one portion.

Nutrition

Serving: 1serving | Calories: 618kcal