Buckwheat Hele Noodles
An introduction to the key techniques for making buckwheat Hele noodle dough and the final preparation served with a savory beef brine.
Story
Buckwheat Hele noodles are a beloved traditional staple, cherished for their robust, earthy flavor and signature chewy texture. The true art of this dish lies in mastering the delicate dough, which is traditionally pressed into perfectly smooth, thick strands. When finished with a rich, aromatic minced beef sauce, the rustic notes of the buckwheat are beautifully elevated, resulting in a deeply comforting and hearty bowl that showcases the essence of rustic regional comfort food.
Ingredients
Buckwheat flour
500g
Water (add in three batches)
200g
Green pepper
Instructions
1
Mixing the Dough
Take 500g of buckwheat flour and place it in a basin. Add 200g of water. Note that the water should not be added all at once, but rather in three separate additions, and the dough must be kneaded evenly and thoroughly.
2
Pressing and Boiling the Noodles
Place the well-kneaded dough into a Hele noodle press and press it directly into a pot of gently boiling water to cook. Make sure the water is not unboiled (which will cause the noodles to stick together) or at a rolling boil (which will cause the noodles to break).
3
Plating the Noodles
Remove the cooked Hele noodles from the pot and soak them briefly in cold water (this makes the noodles more firm and chewy), then scoop them into serving bowls.
4
Adding Broth and Seasoning
Pour the original beef broth into a pot, add some extra stock, and season well. Add sections of garlic scapes or diced green peppers, along with diced cooked beef, and let it simmer briefly. Ladle the hot soup into the bowls over the noodles. Garnish with minced green garlic, cilantro, or chives, and drizzle with sesame oil to finish. Diners can also add vinegar, chili oil, braised eggs, or green vegetables to taste.
