Youmian Fish (Shanxi Oat Noodle Fish)
A traditional Shanxi pasta shaped like small fish, with a chewy and smooth texture, served with a tangy tomato-egg sauce that delights the palate.
Ingredients
9 items- Oat flour (youmian) 300 g
- Boiling water 200 ml
- Salt 3 g
- Tomatoes 2
- Eggs 2
- Scallions 2
- Ginger 1 small piece
- Light soy sauce 1 tbsp
- Cooking oil 2 tbsp
Nutrition
Steps （6 steps）
Place oat flour in a bowl, gradually add boiling water while stirring with chopsticks. Once cool enough, knead into a smooth dough, about 5 minutes.
Cover the dough with a damp cloth or plastic wrap and rest for 15 minutes to soften and relax.
Take a small piece (10 g), roll into a thick strip, break into small bits, then roll each into a fish shape with pointed ends and a bulging center. Place on a steamer tray lined with cloth.
Bring steamer water to a boil, add the tray, and steam over medium-high heat for 8 minutes until shiny and springy to the touch.
Heat oil in a pan over medium heat, sauté ginger, add tomatoes and cook until they release red oil. Add salt, soy sauce, 1/2 cup water, bring to a boil, pour in beaten eggs, stir into egg drops, and thicken slightly over high heat.
Serve the steamed oat fish in a bowl, ladle the tomato-egg sauce on top, sprinkle scallions, and enjoy.
Tips
Use boiling water to mix the dough (tang mian method) for the best chewy texture. Lightly oil your hands when shaping to prevent sticking. Do not over-steam, or the fish may collapse.
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