Henan Stewed Noodles (Hui Mian)

Name: Henan Stewed Noodles (Hui Mian)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: Hui noodle dough (made in advance per technique), to taste; Cooked lamb (diced), to taste; Tofu skin (washed and cut into strips), to taste; Rehydrated vermicelli (cut into long sections), to taste; Rehydrated daylily buds (torn into thin strips), to taste; Rehydrated wood ear mushrooms (torn into small pieces), to taste; Cilantro (washed and cut into sections), to taste; Angelica root (soaked in water), to taste; Goji berries (soaked in water), to taste; Lamb broth (prepared in advance), to taste; Salt, a pinch; Chicken essence, a pinch; MSG, a pinch; Lamb fat, a pinch; Sesame oil, a pinch

A signature noodle dish from Henan province, made by stretching hand-pulled dough into noodles and simmering them in lamb broth with assorted toppings.

35 min

Easy

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Ingredients

Hui noodle dough (made in advance per technique) to taste

Cooked lamb (diced) to taste

Tofu skin (washed and cut into strips) to taste

Rehydrated vermicelli (cut into long sections) to taste

Rehydrated daylily buds (torn into thin strips) to taste

Rehydrated wood ear mushrooms (torn into small pieces) to taste

Cilantro (washed and cut into sections) to taste

Angelica root (soaked in water) to taste

Goji berries (soaked in water) to taste

Lamb broth (prepared in advance) to taste

Salt a pinch

Chicken essence a pinch

MSG a pinch

Lamb fat a pinch

Sesame oil a pinch

Instructions

Prepare the Ingredients

Dice the cooked lamb; wash and cut the tofu skin into strips; cut the rehydrated vermicelli into long sections; tear the rehydrated daylily into thin strips; tear the rehydrated wood ear mushrooms into small pieces; wash and cut the cilantro into sections; soak the angelica root and goji berries in water.

Portion the Ingredients

Divide the diced lamb, tofu skin strips, vermicelli, daylily, and wood ear mushrooms into several portions.

Prepare the Bowl Base

Add water to a pot along with the angelica root and goji berries, and simmer to release their flavor. Ladle the infused water into large serving bowls, then stir a small pinch of salt, chicken essence, MSG, and lamb fat into each bowl.

Cook and Stew the Noodles

Add the lamb broth to a separate pot and bring to a boil. Take one piece of Hui noodle dough and stretch it into a sheet about 3 meters long, 8 cm wide, and 0.1 cm thick, then tear the sheet crosswise into strips about 3 cm wide. Add the noodles to the boiling lamb broth. Once the broth returns to a boil, add one portion each of the diced lamb, tofu skin strips, vermicelli, daylily, and wood ear mushrooms, and cook everything together until done.

Serve

Transfer the noodles and toppings into the prepared serving bowl, ladle in some of the hot broth from the pot, drizzle with a small amount of sesame oil, sprinkle with cilantro, and serve immediately.