Shaanxi Noodles (Saozi Mian)
Shaanxi's biang biang noodles are famous and beloved by many. Today, I want to introduce you to another iconic noodle dish from Shaanxi—Saozi Mian. This noodle dish is easy to make and can be adjusted to suit your personal taste, making it a versatile option that appeals to a wide range of preferences.
INGREDIENTS
- 30g wide noodles
DIRECTIONS
Prepare All Ingredients:
Use soft or silken tofu for a tender texture.
Use fresh enoki mushrooms.
You can substitute baby bok choy with other leafy greens.
Beef can be replaced with other types of meat.
Dice 20g of carrots, 20g of onions, 30g of mushrooms, and 30g of tofu into small cubes.
Clean and dice 30g of beef, then toss with 5g of cornstarch and let it marinate for a while.
Wash the baby bok choy, blanch it in boiling water, then drain and chop it into small pieces.
Heat a small amount of oil in a pan, add the beef and diced onions, and stir-fry until the beef changes color. Add 1 tablespoon of sesame oil and 1 tablespoon of soy sauce to enhance the aroma.
Add the diced mushrooms and carrots to the pan, and stir-fry for a few more minutes.
Pour in enough water to cover the ingredients and cook until everything is fully cooked.
Add the tofu and cook for 1 minute. Then, stir in the chopped baby bok choy. Season with 1 tablespoon of salt and 1 tablespoon of vinegar, and mix well before removing from heat.
In a separate pot, bring water to a boil and cook the noodles until done.
Drain the cooked noodles and top them with the prepared Saozi mixture. Adjust the seasoning with a little chili oil or chicken essence if desired, and mix well before serving.