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

Name: Five-Spice Buckwheat Noodles with a Symphony of Three Traditional Dressings
Yield: Serves 1
Cuisine: Chinese
Ingredients: Prawn (shrimp) 10 g (⅓ oz), peeled and finely diced; Zhejiang vinegar 1 tsp; Freshly boiled hot water 1 Tbsp; Cucumber 10 g (⅓ oz), finely sliced into strips; Light soy sauce ½ tsp; Ginger 10 g (⅓ oz), peeled and finely sliced into strips; Aged black vinegar 1 tsp; Dark soy sauce ½ tsp; Basic stock 3 Tbsp; Oyster sauce 1 tsp; Enoki mushrooms 100 g (3½ oz), roots trimmed; Cooking oil 180 ml (6 fl oz / ¾ cup); Salt to taste; Ground white pepper to taste; Potato 20 g (⅔ oz), peeled; Potato flour 10 g (⅓ oz), mixed with a little water to make a paste; Lamb loin 15 g (½ oz), cut into strips; Spring onions (scallions) 10 g (⅓ oz), finely sliced into strips; Basic stock 4 Tbsp; Spicy soy bean paste 1 tsp; Scallops 10 g (⅓ oz), finely diced; Cooking oil 3–4 Tbsp; Chilli oil ½ tsp; Red chilli 10 g (⅓ oz), seeded and finely sliced into strips; Green courgette (zucchini) 5 g (⅙ oz), peeled and finely sliced into strips; Buckwheat flour 30 g (1 oz); Carrot 5 g (⅙ oz), peeled and finely sliced into strips; Five-spice powder a pinch

Preparation info

Serves
1

Difficulty
Medium

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.

Ingredients

Cooking oil 180 ml (6 fl oz / ¾ cup)
Enoki mushrooms

Asia
China
Main course
Spicy
Noodles
Beijing

Method

Prepare buckwheat noodles. Slice potato into thin slices. Steam for about 20 minutes until tender. Remove and mash until fine. Set aside.
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