Tijian (Shaved Noodles)
A traditional Shanxi noodle where soft dough is shaved directly into boiling water, yielding smooth, chewy strands. Topped with a tangy tomato-egg sauce, it's a beloved comfort food that warms the soul.
Ingredients
12 items- All-purpose flour 300 g
- Warm water 150 ml
- Salt 3 g
- Eggs 3
- Tomatoes 2
- Scallion 1 stalk
- Garlic 2 cloves
- Cooking oil as needed
- Light soy sauce 1 tbsp
- Salt 1/2 tsp
- White pepper a pinch
- Sesame oil 1/2 tsp
Nutrition
Steps （8 steps）
In a bowl, mix 300g flour and 3g salt. Gradually add 150ml warm water (40°C), stirring with chopsticks until flaky. Knead into a smooth dough, cover with a damp cloth, and rest for 20 minutes until the surface is smooth and elastic.
In a small bowl, beat 3 eggs with a pinch of salt. Dice the tomatoes, slice the scallion, mince the garlic. Set aside.
Heat 2 tbsp oil in a skillet over medium heat. Scramble the eggs until set, then remove. Add 1 tbsp oil, sauté scallion and garlic until fragrant. Add tomatoes, cook until soft and juicy. Stir in 1 tbsp soy sauce, 1/2 tsp salt, and a pinch of white pepper. Return eggs, drizzle 1/2 tsp sesame oil, and mix well. Turn off heat.
Lightly oil a board or plate. Shape the rested dough into a thick log about 4 cm in diameter, place on the oiled surface, and slightly flatten. Hold one end with your left hand and hold a bamboo chopstick in your right hand.
Bring a large pot of water to a boil. Tilt the dough slightly with your left hand. Use the chopstick to shave off thin strips (about 0.5 cm thick, 6–8 cm long) directly into the boiling water. Repeat until all dough is used. Avoid sticking.
Gently stir the noodles with a slotted spoon. Cook over high heat until all strips float, then continue for 1–2 minutes until they become translucent and chewy. Test doneness by cutting a strip with chopsticks.
Drain the cooked noodles in a colander, then divide evenly into 4 bowls. Rinse with cold water briefly if you prefer a firmer texture.
Spoon the tomato-egg sauce over the noodles in each bowl. Garnish with chopped scallion or cilantro. Add vinegar or chili oil to taste. Toss well and serve immediately.
Tips
The dough should be soft and pliable (like an earlobe) and well-rested for easy shaving. Keep the chopstick close to the dough edge and shave quickly and continuously for even thickness. Do not overcook the noodles; boil just until they float plus 1–2 minutes.
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