Beijing-Style Noodles with Gravy (Dalu Mian)
A bowl of authentic Beijing noodles topped with a rich, savory gravy. The smooth noodles and flavorful gravy with mushrooms and pork create an unforgettable taste.
Ingredients
17 items- Hand-pulled noodles or thick noodles 400g (14 oz)
- Pork belly 150g (5 oz)
- Dried shiitake mushrooms 10 pieces
- Dried wood ear mushrooms 10g (1/3 oz)
- Dried day lily flowers 15g (1/2 oz)
- Scallions 2 stalks
- Ginger 3 slices
- Shaoxing wine 2 tablespoons
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Salt 1 teaspoon
- Sugar 1 teaspoon
- White pepper ½ teaspoon
- Cornstarch 2 tablespoons
- Egg 1 large
- Sesame oil 1 teaspoon
- Cooking oil 2 tablespoons
Nutrition
Steps （7 steps）
Place dried shiitake, wood ear, and day lily in separate bowls. Cover with warm water; soak 30 minutes until soft. Drain, rinse. Slice shiitake, tear wood ear, trim and cut day lily.
Cut pork belly into thin strips; mix with 1 tbsp Shaoxing wine and 1 tsp cornstarch; marinate 10 minutes. Slice scallions and ginger. Make slurry (2 tbsp cornstarch + 3 tbsp water). Beat egg.
Bring a large pot of water to a boil. Cook noodles 3-4 minutes until they float and no white core remains. Drain, rinse under cold water, toss with a little oil to prevent sticking.
Heat oil in a wok over medium heat. Sauté scallions and ginger until fragrant. Add pork strips; stir-fry until color changes, about 2 minutes. Add Shaoxing wine, light soy sauce, dark soy sauce; stir well.
Add shiitake, wood ear, day lily; stir-fry 1 minute. Pour in reserved mushroom water (about 2 cups). Bring to a boil over high heat, then reduce to medium. Add salt, sugar, white pepper. Simmer 3 minutes.
Stir the slurry again; drizzle into the wok gradually while stirring, until gravy thickens and coats the back of a spoon. Lower heat, pour beaten egg in a thin stream along the edge; gently push egg blossoms; turn off heat.
Drizzle with sesame oil and stir. Divide noodles among 4 bowls. Ladle gravy generously over noodles. Sprinkle with chopped scallions and serve.
Tips
The key to this dish is the savory flavor and thickness of the gravy. Add the slurry gradually until it coats the noodles well. When adding the egg, reduce the heat for tender egg blossoms.
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