Pian Er Chuan Noodles Soup

(Last Updated on April 2, 2024 by Amiee)

Pian’er Chuan Noodles that is one of the top ten noodles in China comes from Kui Yuan Guan, a historic restaurant in Hangzhou.

Legend has it that in ancient times, a scholar ate a bowl of Pian er chuan Noodles soup and took the exam in the village and won the first place. So he sent Kui Yuan Guan to name the restaurant. Since then, students who are going to take the exam have liked to come here to eat the pian er chuan noodles soup.

The practice of this pian er chuan noodles soup is not complicated, and there are materials such as bamboo shoots, meat slices, and mustard(xue li hong). I didn’t get celery in the vegetable market, so I used sui mi ya cai with similar taste instead.

The best accompaniment to bamboo shoots is pork, which together bring out the savory flavor. The soul of noodle soup is a bowl of delicious soup. With the soup as a foil, the noodles become incomparably delicious.

Instructions

  • Boiling the noodles

  • Making the soup

Pian Er Chuan Noodles Soup

Prep Time 10 minutes
Cook Time 10 minutes
Servings 2

Equipment

  • Wok for stir-frying
  • Pot for boiling

Ingredients
  

  • One bamboo shoot about 130 gram, sliced
  • Pork about 260 gram, fat to lean ratio 2:8,sliced,Cut fat and lean pork separately
  • Sui mi ya cai about 15 gram
  • noodles about 270 gram
  • 1/2 teaspoon salt
  • 1/2 tablespoon light soy sauce
  • 1/2 tablespoon corn starch
  • 1 teaspoon cooking wine
  • 7 gram giner, shredded
  • 1/2 tablespoon oil
  • 700 ml water for noodles soup

Instructions
 

  • Add 1/2 tablespoon light soy sauce, 1/2 tablespoon corn starch, ginger shredded, 1 teaspoon cooking wine to the lean pork, marinating for 10 minutes.
  • Add enough water to the pot, boiling the noodles until cooked through, drain and transfer to a plate
  • Add 1/2 talespoon oil to the wok, heat over medium heat, add fat pork, keep stir-frying until become pork dreg, fish out,
  • Add the marinated pork to the fat oil, stir frying until cooked through, then add bamboo shoot, su mi ya cai, keep frying for about 3 minutes until cooked through,
  • Then add 700 ml water, bring to a boil, add boiled noodles, salt, when boiling again, turn off the heat.
  • Serve warm.
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