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Saozi Noodle 臊子面 Recipe

Name: Qin West Noodles Saozi Noodle 臊子面 Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 6 cups water or low-sodium chicken stock; 6 pieces dried Chinese black fungus (wood ear) or dried shiitake; 1 inch ginger; 2 stalks scallions (white parts); 2 pieces star anise; 350 g pork shoulder or pork butt, finely diced; 200 g tofu (firm), small dice; 200 g potato, peeled and small dice; 150 g daikon radish or Chinese white radish, small dice; 2 tbs cooking oil (neutral, e.g., vegetable); 1 tbs lard or additional oil (optional, for richness); 1 tsp Sichuan peppercorns, toasted and crushed; 4 pieces dried red chilies, broken (adjust to heat preference); 1 tbs broad bean paste (doubanjiang); 1 tsp fermented soybean paste (tianmianjiang or miso) or light soy paste; 1.5 tbs light soy sauce; 1 tsp dark soy sauce; 1 tbs Chinese cooking wine (Shaoxing); 0.5 tsp granulated sugar; 0.5 cups water (for deglazing); 1 tsp salt; 400 g fresh or dried wheat noodles (lo mein / knife-cut style); 3 cloves garlic, minced; 3 stalks scallions (green parts), thinly sliced; 0.25 cups cilantro, chopped (optional); 2 tbs chili oil or chili crisp; 1 tsp black vinegar (optional); 0.5 tsp white pepper or ground black pepper

Inspired by Qin West Noodle

Time1h

Serves4

Diced pork, potato, tofu, radish

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Ingredients

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Broth & Aromatics

6 cups water or low-sodium chicken stock

6 pieces dried Chinese black fungus (wood ear) or dried shiitake

1 inch ginger

2 stalks scallions (white parts)

2 pieces star anise

Meat & Main Filling (Saozi)

12 1/3 oz (350 g) pork shoulder or pork butt, finely diced

7.05 oz (200 g) tofu (firm), small dice

7.05 oz (200 g) potato, peeled and small dice

5.29 oz (150 g) daikon radish or Chinese white radish, small dice

2 tbs cooking oil (neutral, e.g., vegetable)

1 tbs lard or additional oil (optional, for richness)

1 tsp Sichuan peppercorns, toasted and crushed

4 pieces dried red chilies, broken (adjust to heat preference)

1 tbs broad bean paste (doubanjiang)

1 tsp fermented soybean paste (tianmianjiang or miso) or light soy paste

1 1/2 tbs light soy sauce

1 tsp dark soy sauce

1 tbs Chinese cooking wine (Shaoxing)

1/2 tsp granulated sugar

1/2 cups water (for deglazing)

1 tsp Celtic sea salt

Noodles & Garnish

14 1/8 oz (400 g) fresh or dried wheat noodles (lo mein / knife-cut style)

3 cloves Garlic, minced

3 stalks scallions (green parts), thinly sliced

1/4 cups cilantro, chopped (optional)

2 tbs chili oil or chili crisp

1 tsp black vinegar (optional)

1/2 tsp white pepper or ground black pepper

Method

Broth & Aromatics

Prepare dried fungus/shiitake and aromatics

Soak dried black fungus or shiitake in warm water for 20–30 minutes until softened. Rinse, squeeze out excess water, and slice thinly (if shiitake, reserve soaking liquid, strain and set aside). Smash the ginger and trim the white parts of the scallions; set both aside.

In a large pot, add 6 cups water or low-sodium chicken stock, the ginger, white scallion parts, and star anise. Bring to a gentle simmer while you prepare the saoz i filling. Keep simmering gently while assembling to infuse aroma.

Meat & Main Filling (Saozi)

Prep the proteins and vegetables

Dice the pork into small even pieces (about 1/4 inch). Dice the tofu, potato, and daikon into similar small cubes so they cook evenly. Pat tofu dry to reduce wateriness.

Toast spices and fry aromatics

Heat a wok or large skillet over medium-high heat. Add 2 tbs neutral oil and 1 tbs lard (if using). When hot, add toasted Sichuan peppercorns and broken dried chilies; stir 20–30 seconds until fragrant but not burned. Add minced garlic and the soaking-strained sliced mushrooms/black fungus; stir 30–45 seconds.

Brown the pork

Add the diced pork to the wok. Spread into a single layer and let sear 1–2 minutes before stirring. Stir-fry until pork changes color and begins to brown, about 4–6 minutes.

Build the flavor base

Push ingredients to the side, add the broad bean paste (doubanjiang) and fermented soybean paste; fry in the oil 30–45 seconds to release aromas. Stir to coat the meat. Add Shaoxing wine and stir to deglaze, scraping up browned bits.

Add vegetables and sauces

Add diced potato, tofu, and daikon to the wok. Pour 1/2 cup water to help steam and integrate. Add light soy sauce, dark soy sauce, sugar, and 1 tsp salt. Stir gently to combine, taking care not to break tofu too much.

Simmer to meld flavors

Transfer the sizzling meat-vegetable mixture into the simmering pot with the aromatics (or add the simmered liquid to the wok). If you reserved mushroom soaking liquid, add up to 1/4 cup for extra depth. Simmer gently for 15–20 minutes, until potatoes and radish are tender and flavors are melded. Taste and adjust seasoning with additional salt or soy sauce as needed.

Noodles & Garnish

Cook the noodles

Bring a separate pot of water to a rolling boil. Add the noodles and cook according to package instructions until al dente (fresh noodles usually 2–4 minutes; dried 6–8 minutes). Reserve 1/2 cup of noodle cooking water, then drain noodles and briefly rinse under warm water to stop sticking.

Finish the soup

Add the cooked noodles into the pot with the saoz i (or ladle the hot saoz i over prepared portions of noodles). If the soup seems too thick, thin with reserved noodle water or additional hot water/stock to reach desired broth consistency.

Garnish and season

Ladle bowls and top with sliced green scallions, chopped cilantro (if using), a drizzle of chili oil or chili crisp, a dash of white pepper, and a splash of black vinegar if desired. Serve hot.