Yesterday was one of my lucky days: my day started with an awesome trip to a local Chinese market and then it got even better with two interesting, fun and delicious Chinese cooking classes. In the morning class we learned how to make a chicken, a duck, a fish and a broccoli dish. In the afternoon class we learned how to make dumplings and how to make these incredibly delicious noodles. Not only were the classes really fun, but the setting was just amazing, since the classes were held in a hutong (traditional courtyard houses).

Making these noodles is even easier than making home-made pasta, since the only ingredients you’ll need for the dough are flour, salt and water. It probably will take some practice to get really comfortable making them for a weekday night, but it’s a thing I definitely see myself doing in the future – when I’ll be in the lucky position of having a kitchen to my disposal that is. But until then I’ll just have to enjoy all the noodles in the restaurants and street stalls here in Beijing.

*For those of you who wonder if I really am in Beijing after seeing this Dutch-style apron – don’t, I really am in Beijing.

Recipe from Hutong Cuisine.

Dough:
250 g wheat flour
110 g water
½ tsp salt

Veggies:
½ onion, thinly sliced
½ green pepper, thinly sliced
½ red pepper, thinly sliced

Seasoning:
½ tsp salt
2 tsp soy sauce
1 ½ tsp dark soy sauce

Put flour in a bowl, add cold water and mix well till it becomes one piece and knead till it forms a firm, but soft ball. Cover for 15 minutes.

Roll the dough out to 1 mm thickness. Slice the noodles in 3 mm thin slices.

Put the noodles into boiling water, cook for about 2-3 minutes. Take the noodles out of the water and rinse under cold water – drain.

Heat wok on high flame. When the wok is hot add 2 tbsp of oil. Add onion, green pepper and red pepper. Stir 1-2 minutes till onion becomes fragrant, then add the noodles. Quickly add the seasoning and stir more. Add more oil around the sides of the wok if the wok becomes sticky. Stir the noodles until they have an even brown color.

5 Responses to “Stir fry noodles – 炒面.”

  1. dfrancis

    Was surprised, definitely simpler to make that I would have thought. Will give it a try, thanks for posting!

    Reply

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