📝 About This Recipe
Hailing from the Shaxian district of Fujian province, these 'Ban Mian' (tossed noodles) are a soul-warming staple of Chinese street food culture. This dish features delicate, flat wheat noodles coated in a luxurious, velvety peanut sauce that balances nutty richness with savory soy and aromatic shallot oil. It is a masterclass in simplicity, offering a comforting texture and a deeply nostalgic flavor profile that has made Shaxian snacks famous across the globe.
🥗 Ingredients
The Noodles
- 300 grams Fresh thin flat wheat noodles (often labeled as Shaxian noodles or Guanmiao noodles)
- 2 liters Water (for boiling)
The Signature Peanut Sauce
- 3 tablespoons Creamy peanut butter (unsweetened, smooth style is best)
- 1 tablespoon Toasted sesame paste (Chinese style, provides depth)
- 2 tablespoons Light soy sauce (for saltiness and umami)
- 1/2 teaspoon Dark soy sauce (primarily for a rich amber color)
- 1 teaspoon Sugar (to balance the savory notes)
- 3-4 tablespoons Hot noodle cooking water (to emulsify the sauce)
- 1 teaspoon Sesame oil (for aroma)
Aromatics and Garnish
- 1 tablespoon Shallot oil (homemade or store-bought)
- 2 stalks Green onions (finely chopped)
- 1 teaspoon Lard or Vegetable oil (optional, for traditional mouthfeel)
- 1 tablespoon Pickled mustard greens (finely minced, optional garnish)
👨🍳 Instructions
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1
Bring a large pot of water (about 2 liters) to a rolling boil over high heat.
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2
While the water is heating, prepare the sauce base by combining the peanut butter and Chinese sesame paste in a medium-sized mixing bowl.
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3
Slowly whisk in the light soy sauce, dark soy sauce, sugar, and sesame oil into the nut pastes until a thick, uniform sludge forms.
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4
Once the water boils, scoop out 4 tablespoons of the hot water and add it to your sauce mixture. Whisk vigorously until the sauce transforms from a thick paste into a smooth, pourable cream.
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5
Divide the prepared sauce base and the shallot oil equally into two serving bowls.
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6
Add the fresh noodles to the boiling water. Use chopsticks to gently separate the strands so they don't clump together.
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7
Cook the noodles for approximately 2-3 minutes. You are looking for an 'al dente' texture; they should be soft but still have a slight springy bite.
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8
If using lard, add a small dollop to the bottom of the serving bowls now so the hot noodles will melt it instantly.
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9
Use a noodle strainer to lift the noodles out of the water, shaking well to remove excess moisture. Too much water will dilute the precious sauce.
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10
Place the hot noodles directly into the bowls on top of the sauce and shallot oil.
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11
Immediately toss the noodles with chopsticks using a lifting and folding motion until every strand is evenly coated in the tan-colored sauce.
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12
Top generously with chopped green onions and minced pickled mustard greens for a bright contrast.
💡 Chef's Tips
Use high-quality Chinese sesame paste (made from toasted black or white seeds) rather than Tahini, as Tahini is too bitter for this dish. If the sauce feels too 'tight' or sticky while tossing, add one more teaspoon of hot noodle water to loosen it up. Always toss the noodles immediately after plating; if they sit for even a minute, the starch will set and they will be difficult to separate. For the most authentic flavor, use homemade shallot oil by slowly frying sliced shallots in oil until golden brown. If you prefer a spicy kick, add a teaspoon of chili oil or Lao Gan Ma on top before serving.
🍽️ Serving Suggestions
Serve alongside a bowl of Shaxian 'Bian Rou' (Wonton) soup for the classic Fujian snack combo. Pair with a side of blanched bok choy or gai lan to add freshness and crunch to the meal. A cold glass of soy milk or herbal tea balances the richness of the peanut butter perfectly. Serve with a small dish of Chinkiang black vinegar on the side for those who like a tangy finish.