Five-Spice Buckwheat Noodles with a Symphony of Three Traditional Dressings


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

This starch finds its origins in the north of Shanxi Province. It’s a huge, rolled sheet of dough that’s made of buckwheat, first steamed, and then served with dips. We replicated the recipe for the dough but made it thicker by using good-quality flour, and stuffing it with enoki mushrooms.


  • Cooking oil 180 ml (6 fl oz / ¾ cup)
  • Enoki mushrooms 100 g ( oz), roots trimmed
  • Potato flour 10 g ( oz), mixed with a little water to make a paste


    1. Prepare buckwheat noodles. Slice potato into thin slices. Steam for about 20 minutes until tender. Remove and mash until fine. Set aside.
    2. Combine buckwheat flour and five-spice powder in a large mixing bowl. Add water to flour mixture and knead into a dough. Roll dough out into a thin sheet, then divide into 12 smaller sheets measuring about 6 × 4-cm (2½ x 1½-in) each.
    3. Spread mashed potato over dough sheets, and then add carrot and courgette strips. Roll sheets into cylinders and set aside.
    4. Prepare lamb sauce. Heat a little oil in wok and sauté lamb strips until cooked. Add stock and seasoning ingredients, then bring to boil and thicken mixture with a little potato flour solution. Remove from heat and ladle into a sauce dish. Set aside.
    5. Prepare hot and sour sauce. Blanch seafood in hot water for 30 seconds. Drain well. Heat oil in a wok and sauté soy bean paste until fragrant. Add stock, seafood and seasoning ingredients, then bring mixture to the boil and thicken with potato flour solution. Remove from heat and ladle into a sauce dish. Set aside.
    6. Prepare vinegar dressing. Combine all the sliced vegetables, vinegar, chilli oil and soy sauce and mix well. Transfer to a sauce dish. Set aside.
    7. Take 55 g (2 oz) mushrooms and insert them into the 6 portions of buckwheat noodle cylinders. Place all 12 cylinders into a bamboo basket and steam for 5 minutes.
    8. In a wok, heat cooking oil over medium-high heat and deep-fry remaining mushrooms until golden brown. Drain on absorbent paper. Remove buckwheat noodle cylinders from heat and insert fried mushrooms into remaining portions that do not have mushrooms in them.
    9. Place buckwheat noodle cylinders on a serving plate and serve immediately with prepared sauces.