Photograph of the finished Chengdu sweet water noodles

China · Mì dày trộn nước tương ngọt tỏi

Chengdu sweet water noodles

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.8 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Rock sugar Rock sugar 4.2 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 20
  • Photograph of Oil Oil 1 cups
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.7 oz
  • Photograph of Sesame sauce Sesame sauce 4.2 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.8 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Knead the flour with salt water until it forms a firm dough, then let it rest for 30 minutes to make it elastic.
  2. 2 Roll out the dough to a thickness of 5 mm, then cut it into square strips about the size of a chopstick.
  3. 3 The noodles should be thick and square; thin noodles are for a different dish because the sauce is very rich.
  4. 4 Boil the noodles for 6 minutes, then rinse with cold water and mix in a little oil to prevent them from sticking together.
  5. 5 Cook soy sauce with rock sugar, cinnamon, star anise, and water to make a thick, sweet soy sauce.
  6. 6 Mix the noodles with sweet soy sauce, crushed garlic soaked in water, chili oil, Sichuan peppercorns, and sesame sauce.
Start cooking