Home-style Dipped Noodles (Zhanshui Mian)

Master the art of chewy handmade noodles at home with this simple guide. Pair them with a savory tomato egg sauce and a splash of aromatic garlic chili oil for a comforting meal.

Ingredients

• 300 g all-purpose flour
• 1 tsp salt
• 150 ml water
• 2 tbsp cooking oil
• 3 eggs
• 2 large tomatoes
• 3 cloves garlic
• 1 tbsp chili powder
• 2 tbsp cooking oil (for chili oil)
• 1 tsp light soy sauce
• 0.5 tsp thirteen spice seasoning
• 1 stalk scallion (optional garnish)

Instructions

1. 1Knead the dough

   

   Add salt to the flour and gradually incorporate water, kneading until you achieve a firm but pliable dough. Let it rest for 20 minutes, then knead again briefly halfway through to build elasticity.

   Tip: Kneading halfway through resting helps achieve the desired elasticity for the noodles.
2. 2Divide the dough

   

   After the dough has rested, roll it out into long strips on a wooden board. Cut the strips into small, evenly sized dough pieces.

   Tip: Keep the pieces uniform to ensure they cook evenly later on.
3. 3Oil and shape the dough

   

   After dividing the dough into uniform pieces, brush each piece generously with cooking oil. Stack them, cover with plastic wrap or a lid, and rest for 30 minutes to facilitate easy stretching.

   Tip: Oil prevents the dough from sticking together while it rests.
4. 4Prepare the egg mixture

   

   Crack the eggs into a clean bowl, add a pinch of salt, and whisk thoroughly until combined.

   Tip: Whisking well ensures a smooth texture when making the egg drop soup later.
5. 5Prepare the tomatoes

   

   Wash the fresh tomatoes thoroughly, then carefully cut them into small, bite-sized chunks on a wooden cutting board.

   Tip: Cutting the tomatoes into smaller chunks helps them release their juices more quickly during stir-frying.
6. 6Prepare the chili oil

   

   Place minced garlic and chili powder into a small bowl. Carefully pour hot cooking oil over the mixture to release the fragrant aroma.

   Tip: Be careful when pouring hot oil; it will sizzle immediately upon contact with the garlic and chili.
7. 7Scramble the eggs

   

   Crack the eggs into a bowl, add a pinch of salt, and whisk well. Heat oil in a wok and pour in half of the egg mixture, scrambling until cooked. Remove the scrambled eggs from the wok and set them aside for later use in the soup.

   Tip: Keep the heat medium-high to ensure the eggs become fluffy and golden quickly without drying out.
8. 8Sauté the tomato base

   

   Using the same wok as the eggs, sauté the tomato chunks with salt, light soy sauce, and thirteen spice. Press the tomatoes with your spatula to release their juices, creating a rich, concentrated sauce base.

   Tip: Pressing down on the tomato chunks with your spatula helps them release juices faster, creating a richer soup base.
9. 9Make the egg drop soup

   

   Once the tomatoes have released their juices, add water to the wok and bring it to a boil. Pour the remaining whisked egg mixture slowly into the boiling broth in a circular motion to create silky egg ribbons. Stir in the previously scrambled eggs and mix until well combined.

   Tip: Pour the egg mixture slowly while gently stirring the broth to achieve the characteristic egg drop texture.

Storage and Serving

Burn It Off

Frequently Asked Questions