Garlic Dipping Sauce Noodles (蒜蘸面)

By Chinese Cooking Demystified · 45 min

Ingredients

Instructions

1. Pound the garlic with the salt in a mortar, without making it too pasty. Combine in a bowl with the five spice powder and chili powder.
2. Over medium heat, fry the sliced onion and smashed ginger in the oil until the onion is golden brown. Remove the onion and ginger.
3. Heat the oil over high heat until it begins to smoke, about 190°C (375°F). Pour it into the garlic and spice bowl, mix quickly, and cover to steep for about 10 minutes.
4. Stir the soy sauce, dark vinegar, sugar and MSG into the dip and set aside.
5. Make the dough: mix the flour and salt, then slowly drizzle in the water while mixing with a chopstick. Press together and knead for about 1 minute. Cover and rest for about 20 minutes.
6. Knead for 10 to 15 minutes until smooth (or use a stand mixer with the dough hook on speed 3 for 10 minutes). Cover and rest for 20 to 30 minutes.
7. Divide the dough into four pieces and roll each into a 1 mm thick sheet. For mianpian, roll up the sheet and slice across into about 3 cm wide noodles, or slice the whole sheet into 3 cm wide noodles for longer ones. Dust the noodles well with flour as you work.
8. Boil the noodles in a large pot of boiling water. Bring back to a boil and cook for 1 minute. Add your chosen vegetable. Cook until the noodles float, then transfer to a basin of water (hot in winter, cool in summer).

Summarized from Chinese Cooking Demystified's video. Watch it for the details.

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