Qishan Saozi Noodles
A signature Shaanxi noodle dish featuring a tangy and spicy broth, springy noodles, and savory minced pork topping that awakens the appetite.
Ingredients
18 items- Wide noodles (hand-pulled or store-bought) 200g
- Pork belly 200g
- Tofu 100g
- Carrot 50g
- Dried daylily flowers 20g
- Dried wood ear mushrooms 10g
- Egg 1
- Garlic sprouts (or scallions) 2 stalks
- Ginger 1 small piece
- Garlic 3 cloves
- Red chili powder 2 tbsp
- Five-spice powder 1 tsp
- Light soy sauce 2 tbsp
- Vinegar (Chinese black or rice) 4 tbsp
- Salt to taste
- Cooking wine 1 tbsp
- Cooking oil as needed
- Water or broth 500ml
Nutrition
Steps （8 steps）
Blanch pork belly cubes in boiling water for 1 minute to remove odor, drain. Heat oil over medium heat, stir-fry pork until lightly golden and fat renders.
Add minced ginger, garlic, chili powder and five-spice powder, stir-fry until red oil forms. Splash in cooking wine, soy sauce and vinegar, add a splash of water and simmer over low heat until liquid dries up. Set aside.
Cut tofu into cubes, pat dry with paper towel. Heat oil to medium-high (180°C), deep-fry tofu until golden and crispy. Drain on paper towel.
Soak dried daylily and wood ear in advance. Cut daylily into sections, shred wood ear, dice carrot. Blanch each separately for 1 minute, then rinse under cold water and drain.
Beat egg with a pinch of salt. Brush a non-stick pan with oil over low heat, pour in egg mixture to make a thin pancake, cook until both sides golden, then cut into diamond shapes.
Bring water to a boil, add salt, soy sauce, generous vinegar and chili powder, boil for 2 minutes. Strain through a fine-mesh sieve to get a clear sour-spicy broth.
Bring a large pot of water to a boil, cook noodles over medium-high heat until they float and no white core remains (about 3 minutes). Drain, rinse briefly under cold water, and place in serving bowls.
Pour the hot broth over the noodles. Top with prepared saozi (minced pork), fried tofu, vegetables, egg pancake, and minced garlic sprouts. Add an extra drizzle of chili oil if desired.
Tips
The soul of Qishan Saozi Noodles lies in the generous use of vinegar and chili powder when stir-frying the pork. Balance the sourness and spiciness of the broth. Rinsing the noodles in cold water after cooking gives them a chewier texture. Adjust toppings as preferred.
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