About the dish

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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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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:

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• Hot and Sour Noodle Soup (酸辣面)

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.

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:

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• Yunnan Rice Noodle Soup

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:

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• Lo Mein (捞面)

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:

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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

Dan Dan noodles are an iconic Sichuan dish famous for its nutty and intense flavors. With this detailed recipe, it can be easily replicated in your home kitchen.

Beef Chow Fun

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.

Biang Biang Noodles

Thick, broad, hand-pulled noodles seasoned with chilli, garlic and Sichuan pepper, Xi’an Biang Biang noodles offer a delectable taste and texture.

Chow Mein

A complete guide on cooking Chinese chow mein at home. It includes noodle choices, protein and veggie options, an easy tasty sauce and essential stir-frying tips.

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!

Beijing Fried Sauce Noodles

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

Chongqing Noodles

Fiercely spicy, mouth-numbing and super aromatic, Chongqing noodles are one of the most popular street foods of China. Follow my recipe to make it at home!

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!

Hot Dry Noodles

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

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.

Lo Mein

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

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.

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.

Longevity Noodles

Learn to make Chinese longevity noodles, a classic dish for celebratory occasions. This recipe delivers authentic taste with simple steps.

Soy Sauce Pan Fried Noodles

Springy noodles seasoned with a flavorful sauce and complemented by crunchy sprouts, these soy sauce pan fried noodles are a simple delight!

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.

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.

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.

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.

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.

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

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:

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• Tian Shui Mian (Sweet Water Noodles, 甜水面)

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:

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

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• Zha Jiang Mian (炸酱面)

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:

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Note: This recipe was originally published in June 2017. This revised version includes more tips, process photos and a video tutorial.

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• Scallion Oil Noodles (葱油拌面)

What are scallion oil noodles

Scallion oil noodles (Cōng yóu Bàn Miàn, 葱油拌面) are a humble dish originating in Shanghai. In appearance, it’s as simple as can be: boiled noodles coated with a shiny, brown sauce, and topped with fried scallions.

Yet, this dish can effortlessly excite your taste buds, a true example to prove the concept of “Less is more”. When I was on my Culinary Tours of China with my blog readers, I always made sure to order it for our dinner parties in Shanghai.

The key flavors of the dish come from scallions and soy sauce. These two basic ingredients play star roles in many popular Chinese recipes, such as Scallion Oil Chicken, Scallion Pork Chops, Scallion Ginger Salmon, Scallion Tofu, and more.

Thanks to a short list of ingredients and simple preparation, this dish makes an incredibly beginner-friendly dish that I encourage everyone to try.

🌟 NOTE: I also have a recipe for Scallion Oil. Much like Chinese chili oil,  I keep it as a kitchen staple and use it for a variety of dishes.

Ingredients

Here are all the ingredients you need for this recipe:

• Scallions, aka spring onion, green onion
• Oil. This refers to neutral-flavored cooking oil, such as sunflower, vegetable, canola oil, etc. Since this recipe only involves pan-frying over medium-low heat, olive oil would work too although it’s not a traditional choice for Chinese cooking.
• Light soy sauce and dark soy sauce. The former provides an umami-rich saltiness, while the latter adds a brown shine and caramelized aroma to the dish. 
• Sugar. Both white and brown sugar work.
• Noodles

🌟 Noodle choices: The traditional version uses thin, round wheat noodles as shown in the images. Please feel free to opt for other varieties. such as rice noodles, soba noodles, scissor-cut noodles, hand-cut noodles, or even Italian spaghetti. All worked well as the sauce would make everything tasty. 

Cooking workflow

Step 1: cut the scallions

Rinse the scallions thoroughly and dry them with kitchen paper. Remove the root ends and slice them into long sections, then split each piece lengthways.

🌟 TIP: There is no need to chop the scallion too finely, as this can cause them to burn quickly in the oil. 

Step 2: infuse the oil

Add oil to a wok or a skillet, then put in the scallions. Fry them on a gentle medium-low heat.

When the white part of the scallions turns a golden brown shade, remove them and set aside. Leave the infused oil in the wok.

🌟 TIP: During this process, pay close attention not to burn the scallions.

Step 3: make the sauce

Turn off the heat and let the scallion-infused oil cool for a minute. Then add light soy sauce, dark soy sauce, and sugar. Stir to combine. The remaining heat of the oil should be sufficient to make the sauce bubble and fully dissolve the sugar.

🌟 TIP: If the oil has become too cold, turn on the heat for a short period of time to simmer the sauce.

Step 4: cook the noodles

To save time, boil the noodles simultaneously on another burner as you prepare the sauce. Follow the recommended cooking time on the package, or give them a taste if unsure about the doneness.

🌟 TIP: If you’d like to add some leafy greens to the dish (e.g. bok choy, spinach), put them into the same pot to cook right before the noodles are done.

Step 5: assemble the dish

Transfer the drained noodles to the wok, mixing them thoroughly with the sauce to ensure an even coating.

Dish out the sauced noodles to individual serving bowls or a large plate for sharing. Then garnish with the golden-brown fried scallions.

Make ahead

The sauce recipe can be easily scaled up for large batches by proportionally increasing the ingredient quantity. Once prepared, it can be stored in the fridge for about 1 month. However, it’s better to use up the fried scallions within 3 days.

Whenever you crave a bowl of scallion oil noodles, simply boil some noodles then toss them with the pre-made sauce. There is no need to reheat the sauce, as the heat from the freshly cooked noodles will warm it up and enhance its aroma.

Serving ideas

Shanghai scallion oil noodles make a wonderful meal, together with some proteins and/or a vegetable dish on the side. Here are some pairing ideas you may find helpful:

PROTEINS (all of the following can be made in advance): 

• Marble Tea Eggs
• Soy Sauce Chicken
• Char Siu Pork
• Braised Beef Shank
• Tofu and Vegetable Soup

VEGETABLES (all of the following require a short prep time):

• Smashed Cucumber
• Eggplant with Garlic Dressing
• Tiger Skin Pepper
• Chinese Broccoli with Oyster Sauce
• Stir-Fried Bean Sprouts

Additionally, I like taking this dish to potlucks because it can be easily made in a big batch and tastes good at room temperature.

Other noodle dishes

Looking for more classic Chinese noodle recipes? Check out these popular ones:

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• Stir-Fried Rice Cakes (Chao Nian Gao/炒年糕)

About the dish

Today’s recipe, Chinese Stir-Fried Rice Cakes (Chǎo Nián Gāo/炒年糕), rank among my favorite all-in-one dishes that are ideal for weeknight meals. It features slippery, chewy rice cakes coated with a savory, umami-rich sauce, complemented by tender chicken, aromatic mushrooms, and crunchy bok choy.

Much like Chinese fried rice or Lo Mein, this dish is perfect for combining any odds and ends you might have in the fridge. You can easily use other proteins and vegetables as substitutes. And the best part? It can be prepared from start to finish in less than 20 minutes.

Although commonly associated with Shanghai or Ningbo as a specialty, rice cake stir-fry is in fact a popular dish in many other regions of China, including Hubei province, where I developed a fondness for it during my university years.

Top tips

Before I explain the recipe in detail, here are some tips you may find helpful:

• Opt for fresh rice cakes to cut down on prep time
• Control the cooking time to preserve their delightful chewiness
• Feel free to improvise with various proteins and vegetables

About rice cakes

Rice cakes (Nián Gāo/年糕) hold an auspicious place in Chinese culinary tradition as their name symbolizes prosperity, implying “Higher and higher every year”. Traditionally crafted by pounding cooked rice, many modern varieties are made from rice flour.

The sliced rice cakes featured in today’s recipe belong to the noodle/pasta family. They’re loved for their unique smooth, slippery, and chewy texture, making them ideal for stir-fries, soups, and hotpot. Don’t confuse them with the sweet Chinese New Year rice cake, which is truly a “cake” and typically enjoyed as a snack or dessert.

You can find sliced rice cakes in most Chinese, Korean, or general Asian stores. They typically come in two varieties: dried ones located in the dry goods sections and fresh ones found in the chilled or frozen food sections. I prefer the fresh variety as they don’t require soaking and thus can be directly used in recipes.

Fresh rice cakes also come in a small cylinder shape, a variety popular in Korean cuisine. They work well for this recipe too, though you may need to slightly extend the cooking time.

🌟 NOTE: Some pre-packaged rice cakes include wheat starch, which may contain gluten, and/or alcohol in their ingredient list. If you have dietary restrictions, be sure to check the label.”

Other ingredients

Proteins

You can incorporate any type of protein into this dish. I used chicken breast when photographing the recipe. Alternative options include pork, beef, lamb, shrimp, eggs (for vegetarians), or smoked tofu (for vegans).

Vegetables

I often use Shiitake mushrooms (either dried or fresh) and Bok choy for this recipe. However, don’t limit yourself and improvise with other vegetables. Napa cabbage, onion, pepper, celery, asparagus, and other types of mushrooms are great choices.

Aromatics and seasonings

They include ginger, garlic, light soy sauce, dark soy sauce, Shaoxing rice wine, cornstarch, ground white pepper, and sesame oil.

🌟 NOTE: You’ll also need some liquid for steaming the rice cakes. It can be unsalted stock or simply water. If you’re rehydrating dried shiitake mushrooms for this dish, its soaking water makes a great alternative.

Cooking process

It takes less than 20 minutes to make stir-fried rice cakes. Here is the workflow:

Step 1: prepare the rice cakes

• If using chilled or frozen rice cakes: rinse them with warm water to separate the pieces stuck together. There is no need to soak or defrost them.
• If using dried rice cakes: soak them in water following the instructions on the package until they become hydrated.

Step 2: marinate the chicken

Cut chicken breast into thin slices (like how you prepare Chicken Chop Suey). Put them into a bowl. Add Shaoxing rice wine, cornstarch, and water. Mix well until the liquid is fully absorbed by the meat. Stir in a little oil to coat. Leave to marinate for 10 minutes.

Step 3: sear the chicken

Pour oil into a hot wok/skillet over medium-high heat. Swirl to coat. Then add the marinated chicken. Spread the pieces so they get seared in a single layer. Once the bottom side lightly goldens, toss to sear the other side. As soon as the chicken loses its pinkness, transfer it out leaving any oil in the wok (do not overcook).

Step 4: stir-fry the vegetables

Add a little more oil, along with minced ginger and garlic. Sizzle until fragrant.
Stir in shiitake mushroom and fry for 30 seconds.

Then add bok choy. Toss briefly then spread the vegetables to cover a large area of the wok.

Step 5: cook the rice cakes

Place drained rice cakes over, then add stock (or water). As soon as it starts to simmer, turn the heat down to low and cover with a lid.

Let steam for 3 minutes or so until the rice cakes are cooked through (soft but retain a pleasantly chewy texture).

Step 6: combine the dish

Return the chicken. Add light soy sauce, dark soy sauce, white pepper, sesame oil and salt.

Toss over high heat until there is little liquid left. Dish out and serve immediately.

Other all-in-one dishes

Looking for more tasty one-pan/one-pot recipes? Here are a few great ones to try:

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