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

Preparation info
  • Serves


    • Difficulty


Appears in
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


  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-i