81 Search results

For the term "noodle".

How to Cook With Caiziyou / How to Cook With Doubanjiang / How to Cook With Douchi / How to Cook With Dried Chilies / Noodles / Plant / Pork / Sichuan Pantry Compatible / Southwest (Sichuan, Yunnan)

Mapo Eggplant Noodles ft. Dried Knife-Cut Noodles

Mapo Eggplant Ragu for Your Noodles Mapo eggplant noodles came to me in the dark of COVID yesteryear, when many restaurants were still shuttered and even outdoor dining required proof of vaccination. My roommate had generously invited me along to sample the hype of a long-time Sichuan establishment in Manhattan—my initial cause for skepticism. “It’s supposed to be good,” she assured me. “I just want to try it out.” In our rustic COVID cabana (that staple of hastily-assembled wooden sheds replacing sidewalks and bike lanes with bare-bones seating for undaunted...

assemble tomato egg noodle bowl

Non-Spicy / Noodles / Plant / Poultry / Vegetarian

Easy Tomato Egg Noodles ft. Dried Knife-Cut Noodles

Pan-China Comfort Food You may be familiar with the classic Chinese tomato egg stir-fry, but have you ever tried it with noodles? This kid-friendly dish uses just a handful of fresh ingredients, making it perfect for last-minute meals. In the olden days (that is, pre-pandemic price inflation), one could look to the fridge and invariably find at least one egg and a tomato ripe for sacrifice. With egg markups so high now, I’m far more selective about what I’ll crack an egg over. Bored quarantine baking = out. Quick, easy...

Chinese New Year / East (Jiangnan, Shanghai) / Fish & Seafood / How to Cook With Sesame / How to Cook With Shaoxing Wine / Non-Spicy / Noodles / Plant / Pork / Poultry / Restaurant Classics / Soups & Stews

Yangzhou Dazhu Gansi (Simmered Tofu Noodles, 大煮干丝) | Zoe Yang

A Jiangnan Test of Skill There is no dish more exemplary of Jiangnan cuisine than the Yangzhou classic 大煮干丝 (dàzhǔ gānsī), simmered tofu noodles. Every ingredient is an homage to the Yangtze River Delta—duck gizzards, miniature river shrimp, slivers of chicken and rich Jinhua ham, baby greens, fresh mushrooms and, of course, the tofu itself. I didn’t know all this on the first day of cooking school in Nanjing, 12 years ago, when I came to class dutifully toting the above ingredients. In fact, the other reason—perhaps the main reason—my...

Spicy cumin beef on knife-cut noodles

Beef, Lamb & Game / Braises / How to Cook With Chinese Black Vinegar / How to Cook With Chinese Spices / How to Cook With Doubanjiang / How to Cook With Dried Chilies / How to Cook With Soy Sauce / Instant Pot-Friendly / Noodles / Northwest (Xinjiang, Shaanxi) / Restaurant Classics

Spicy Cumin Beef on Knife-Cut Noodles (Ft. Dried Daoxiaomian)

Handmade Noodle Nirvana, aka Northwest China This is another in our series about making famous Chinese restaurant noodle dishes not with the usual freshly made noodles but with premium dried noodles. If you have the time and skill to make hand-pulled, hand-ripped or knife-cut noodles on the regular, then you can stop here. But if you haven’t mastered Chinese noodle making and still want a damn good homemade version of spicy, tingly cumin beef on wide, ruffly noodles, then all you need is some high-quality dried mian in your pantry....

tossed reganmian in ceramic bowl

How to Cook With Chinese Spices / How to Cook With Sesame / How to Cook With Soy Sauce / Non-Spicy / Noodles / Plant / Restaurant Classics / South (Guangdong) / Vegetarian

Wuhan Reganmian Hot Dry Noodles (热干面) ft. Dried Jianshui Alkaline Noodles

Guozao With Wuhan’s Famous À La Minute Sesame Noodles In South-Central China’s landlocked Hubei province, the capital city Wuhan is beloved for its breakfast staples and snacks—chief among them 热干面 (règānmiàn) “hot dry noodles.”  Served steaming and soup-less in to-go bowls with a barely-saucy coat of ground sesame paste and simmered house stock, reganmian was invented and popularized around 1930 by two local noodle shop owners, Li Bao and his apprentice Cai Mingwei. Now, reganmian is regarded alongside Sichuan 担担面 (dàndànmiàn), Shanxi 刀削面 (dāoxiāomiàn) knife-cut noodles, and Beijing 炸酱面 (zhájiàngmiàn)—not to be...

sichuan chili oil liangmian in white porcelain dish with black backdrop

Chinese New Year / Cold Dishes / How to Cook With Caiziyou / How to Cook With Chinese Black Vinegar / How to Cook With Huajiao / How to Cook With Sesame / How to Cook With Soy Sauce / Noodles / Restaurant Classics / Southwest (Sichuan, Yunnan)

Ma’s Sichuan Liangmian (四川凉面) Spicy Cold Noodles

Ma’s Signature Potluck Dish If there’s one dish my mother is known for at potlucks, it’s spicy Sichuan 凉面 (liángmiàn), “cold noodles” in translation. The nature of this beloved 小吃 (xiǎochī) snack in Sichuan is such that everyone knows the dish on sight—and taste. Chewy but not sticky, springy and not slick, sour and spicy and cooling and fragrant all at once, a simple bowl of Sichuan liangmian makes my mouth water just thinking about it. If you host often, bringing nothing but cold noodles as your contribution to a...

Steak Chow Fun

Beef, Lamb & Game / How to Cook With Douchi / How to Cook With Shaoxing Wine / How to Cook With Soy Sauce / Non-Spicy / Noodles / Restaurant Classics / South (Guangdong)

Cantonese Steak Chow Fun (Ft. Dried Ho Fun Noodles)

Chow Fun Any Place, Any Time The most important thing to know about this recipe is that unlike all other recipes for Cantonese beef chow fun, this one does not require you to make or find freshly steamed rice noodles. Instead it shows you how to make do with dried rice noodles. And in fact, more than make do, make something genuinely great. But first, a bit of why I, who cook almost exclusively Sichuan food for my spicy girl, am making Cantonese noodles. Spicy Sichuan dishes are Fongchong’s favorite,...

Xiaoguo Mixian

How to Cook With Chinese Spices / How to Cook With Doubanjiang / How to Cook With Soy Sauce / Noodles / Pork / Restaurant Classics / Southwest (Sichuan, Yunnan)

No Sweet Sour: Yunnan Small Pot Rice Noodles (Xiaoguo Mixian, 小锅米线)

Yunnan Noodles, Far From Home Ask about the best-known Yunnan rice noodles across China, and many would nominate 过桥米线 (guòqiáo mǐxiàn), “crossing the bridge noodles.” However, for Yunnan locals, 小锅米线 (xiǎoguō mǐxiàn) or “small pot rice noodles” are no doubt the everyday staple. Xiaoguo mixian are hearty, down-to-earth, simple to prepare and available in almost every noodle shop.  Although xiaoguo mixian are a go-to breakfast for most people in Kunming, I prefer to eat it later as a comforting late-night meal. I learned to cook this dish from the noodle...

Suanla mian

How to Cook With Chinese Black Vinegar / How to Cook With Chinese Spices / Noodles / Pork / Restaurant Classics / Southwest (Sichuan, Yunnan)

No Sweet Sour: Kunming Sour and Spicy Noodles (Suanlamian, 酸辣面)

Karaoke Noodles Unlike our recipe for Sichuan-style sour and spicy noodles, which features sweet potato glass noodles topped with a fried egg, this suanlamian noodle soup from Yunnan is made with wheat noodles. Not only does Michelle’s recipe produce a gorgeous bowl of noodles, it also includes an ingenious method of cooking the noodles and a bonus recipe for spiced pork tenderloin to be used as a noodle topping or served on its own as a cold (side) dish.~~Taylor Text and photos by Michelle Zhao I can’t think of anything...

Yunnan Liang Mixian (Cold Rice Noodles)

Cold Dishes / How to Cook With Sesame / Noodles / Plant / Poultry / Restaurant Classics / Southwest (Sichuan, Yunnan)

No Sweet Sour: Yunnan Liang Mixian (Cold Rice Noodles, 凉米线)

Pretend You’re South of the Clouds Here’s a recipe for Chinese cold rice noodles from the land where they do liang mixian best, plus a trick for making dried rice noodles taste like the thick, bouncy fresh ones of Yunnan. Text and photos by Michelle Zhao Cold rice noodles (凉米线, liáng mǐxiàn) is a summer dish that Yunnan people are especially fond of. Every city has its own style of liang mixian, but my top three are from Yuxi, Dali and Kunming. The distinguishing characteristic of Yuxi cold rice noodles is...

Yibin Ran Mian

How to Cook With Caiziyou / How to Cook With Chinese Spices / How to Cook With Dried Chilies / How to Cook With Yacai / Noodles / Plant / Restaurant Classics / Southwest (Sichuan, Yunnan)

Yibin Ranmian, 燃面 (Burning Noodles From Yibin, Sichuan)

Noodles via Chinese Cooking Demystified I am so happy to report that I have finally conquered Yibin ranmian (燃面, ránmiàn), a noodle I’ve been longing for and one of the best noodles you have probably never heard of. I’ve been promising to develop this recipe for many years, ever since the first time I had Yibian ranmian in Chengdu. It was 2014, but I remember it like it was yesterday. We (Craig, Fongchong and I) had just eaten a full meal at a famous restaurant that we had nonetheless found...

Sichuan sesame noodles

Cold Dishes / How to Cook With Chinese Spices / How to Cook With Sesame / How to Cook With Soy Sauce / Noodles / Southwest (Sichuan, Yunnan) / Vegetarian

Sichuan Sesame Noodles in “Strange Flavor” Sauce (Guaiweimian, 怪味面)

Sesame Paste—Not Tahini or Peanut Butter—For the Win “Strange flavor” truly is the strangest name for the super Sichuan sauce on these guaiweimian noodles. If I were naming it, it would be glorious flavor, or addictive flavor, or just best flavor, because it takes the standard sauce for Sichuan cold dishes—chili oil, Sichuan pepper, soy sauce, vinegar and garlic—and adds nutty, toasty Chinese sesame paste, hitting every note in the Sichuan flavor spectrum in one life-changing pantry sauce that can be thrown together in minutes. Despite what McDonald’s would have...