Tián Shuǐ Miàn - 甜水面
sweet water noodles
Ingredients:
200 g flour
1/4 tsp salt
6 tbsp water
Ingredients sauce:
240 ml soy sauce
65 g palm sugar
4 tbsp water
2 spring onions
5 cm jahe
1 star anise
5 cm cassia cinnamon
2 salam leaves
1/2 tsp fennel seeds
1 tsao-ko (Chinese black cardamom) optional
Other ingredients:
2 tbsp chili oil (see recipe)
1 tbsp sesame paste
3 cloves garlic
2 tbsp peanuts
1/2 tsp palm sugar
1/4 tsp Sichuan pepper
Preparation:
Mix the salt with the flour and then mix in the water while stirring and knead into a homogeneous dough. Then let it rest covered for 15 minutes and then knead for another 3 minutes. Then leave to rest for another 10 minutes. Then roll out the dough to a thickness of 8 mm and then cut it into strips of 8 mm thickness. Heat water in a pan and cook the noodles until they are just cooked. Drain and rinse under cold water and set aside.
Cut the spring onion into pieces and the jahe into slices. Add all the ingredients for the sauce to a pan and bring to the boil. Then simmer on low heat until the sauce thickens. Then sieve the sauce and set aside.
Finely chop the garlic and peanuts. Mix all other ingredients with the sauce and mix it with the noodles.