Three-Dice Noodle Stir-Fry (San Ding Laomian)

San Ding Laomian is a rich, savory Chinese noodle dish topped with a hearty stir-fry of diced tofu, potatoes, carrots, and minced meat, simmered in a complex three-paste sauce.

Ingredients

• 200 g fresh wheat noodles
• 150 g firm tofu, cubed
• 150 g minced meat (pork or beef)
• 1 medium potato, diced
• 1 medium carrot, diced
• 1 tbsp Pixian doubanjiang
• 1 tbsp sweet bean sauce (tianmianjiang)
• 1 tbsp yellow soybean paste
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 2 cloves garlic, minced
• 1 stalk green onion, chopped
• 1/2 tsp thirteen-spice seasoning
• 2 tbsp water starch
• 2 tbsp cooking oil
• to taste salt, MSG, and chicken powder
• optional shredded mozzarella cheese

Instructions

1. 1Pan-fry the tofu cubes

   

   Heat oil in a wok over medium-high heat, then pour in the cubed tofu. Pan-fry them until all sides turn a golden yellow color, then remove and set aside.

   Tip: Make sure the oil is hot before adding the tofu to prevent sticking and achieve an even golden crust.
2. 2Stir-fry the minced meat and aromatics

   

   Add the minced meat into the remaining hot oil in the wok, stir-frying until fragrant. Toss in the chopped green onions and minced garlic to release their aromas.

   Tip: Stir continuously to brown the minced meat evenly without burning the garlic and onions.
3. 3Season with dark soy sauce

   

   Pour dark soy sauce over the stir-fried minced meat and aromatics in the wok, stirring well to coat the meat and release a savory aroma.

   Tip: Add the dark soy sauce directly into the hot oil/meat mixture to enhance the caramelization and color.
4. 4Add savory bean pastes

   

   Add Pixian doubanjiang, sweet bean sauce, and yellow soybean paste into the wok with the meat. Stir-fry thoroughly until well combined and fragrant.

   Tip: Fry the doubanjiang well to release its signature red oil and rich flavor before mixing in the other pastes.
5. 5Add vegetables and tofu

   

   Pour the diced carrots, diced potatoes, and previously fried tofu cubes into the wok with the seasoned minced meat, tossing everything together thoroughly.

   Tip: Ensure the vegetables are cut into uniform small dice so they cook evenly during the simmering phase.
6. 6Add water and simmer

   

   Pour boiling water into the wok over the cooked mixture of meat, vegetables, and tofu, creating the liquid base for the sauce.

   Tip: Always use boiling water instead of cold water when simmering stews or sauces to keep ingredient textures tender.
7. 7Season the mixture

   

   Stir in the oyster sauce, salt, monosodium glutamate, chicken powder, and thirteen-spice seasoning to build the rich, savory flavor profile of the dish.

   Tip: Taste before adding too much salt, as the bean pastes and dark soy sauce already provide significant sodium and umami.
8. 8Simmer the ingredients

   

   Cover the wok securely with a lid and let the mixture simmer for 10 minutes, allowing the potatoes and carrots to soften and absorb all the savory flavors.

   Tip: Keep the heat at a medium-low level while covered to prevent scorching at the bottom of the wok.
9. 9Thicken the sauce

   

   Stir in water starch to thicken the simmering sauce, creating a glossy, rich coating that will cling perfectly to the noodles.

   Tip: Pour the water starch in gradually while stirring continuously to avoid lumps and achieve a smooth consistency.

Storage & Reheating

Burn It Off

Frequently Asked Questions