郏县饸饹面
Jiaxian Huluo Noodles are a traditional Henan dish, featuring chewy buckwheat noodles in a rich lamb broth with chili oil, aromatic and satisfying.
Ingredients
14 items- Buckwheat flour 300g
- Warm water 180ml
- Alkaline water (or baking soda) 1/4 tsp
- Lamb with bones 500g
- Lamb bones 300g
- Ginger 1 piece
- Scallions 2
- Sichuan peppercorns 1 tsp
- Star anise 2
- Salt to taste
- Soy sauce 1 tbsp
- Chili oil 2 tbsp
- Cilantro to taste
- Cooking oil 1 tbsp
Nutrition
Steps （6 steps）
Mix buckwheat flour, alkaline, and salt in a bowl. Gradually add warm water, stir into flakes, then knead into a smooth dough. Cover with damp cloth and rest for 30 minutes.
Cut lamb into chunks, crack bones. Boil in cold water over high heat, skim foam, cook 3 minutes. Drain and rinse with warm water.
Put lamb and bones in pot, add about 2L water. Add ginger, scallions, Sichuan peppercorns, star anise. Bring to boil then simmer on low for 1.5 hours until broth turns milky white and lamb is tender.
Roll rested dough into a thick log, coat with oil. Place in a heluo noodle press and press directly into boiling water. Cook until noodles float, then 2 more minutes. Drain and rinse under cold water.
Remove cooked lamb, let cool slightly, then slice thinly.
In each bowl, add salt, soy sauce, chili oil. Pour in hot lamb broth (about 400ml). Add noodles, top with lamb slices, sprinkle with cilantro and scallions.
Tips
Adding alkaline water to the dough enhances chewiness; do not overdo. To achieve milky broth, bring to a boil then simmer gently. Adjust chili oil to your heat preference.
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