Hand-Shaved Noodles with Pork, Eggplant, and Potato Sauce
家里有面粉的都去做这个 · pan chinese cuisine
This is a home-style Chinese noodle dish: a loose, rested dough is scraped directly into boiling water to form irregular shaved noodles, then served with a thick, saucy stir-fry ladled on top.
Ingrid HalvorsenNorwegian exchange student missing home cooking. I post about brunost, lefse, and stretching a grocery budget in a tiny dorm kitchen. Simple food, big comfort.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
as needed
as needed
as needed
potato土豆
as needed
scallion葱花
as needed
as needed
cornstarch玉米淀粉
as needed
Dried chiles干辣椒
as needed
soybean paste (yellow soybean paste)黄豆酱
as needed
as needed
as needed
as needed
salt盐
as needed
Techniques you'll use
- Dry-frying (gan bian) ↗
Drive off moisture in a bare wok to concentrate flavor and chew.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
Steps
Heat the wok until hot, then add oil. Add the pork and stir-fry until its moisture has cooked off.
✅ Done when: The pork is done when it no longer releases liquid and starts to sizzle and brown.
Add the scallion, ginger, garlic, and dried chilies and stir-fry until fragrant.
✅ Done when: Done when the aromatics smell fragrant, about 30 seconds to 1 minute.
Add the soybean paste and stir-fry until fragrant, then season with cooking wine, light soy sauce, dark soy sauce, and salt.
✅ Done when: Done when the paste is aromatic and the pork is evenly coated and seasoned.
Add the eggplant and potato and stir-fry until softened.
✅ Done when: Done when the eggplant has collapsed and the potato pieces can be pierced with little resistance.
Pour in hot water, bring to a boil over high heat, then reduce to low and simmer for 3 minutes.
✅ Done when: Done after 3 minutes at a gentle simmer, with the potato and eggplant fully tender.
Stir in the cornstarch slurry to thicken, then remove from heat.
✅ Done when: Done when the sauce thickens enough to coat the back of a spoon.
- 7
Step 7
Make the noodle dough: combine the flour with salt.
✅ Done when: Done when the salt is evenly mixed into the flour.
- 8
Step 8
Add cold water a little at a time while stirring, forming a fairly loose, soft dough — loose enough that a chopstick stuck into it stands upright without falling.
✅ Done when: Done when the dough is smooth and a chopstick inserted into it stays upright on its own.
- 9
Step 960 min
Rest the dough for 1 hour, stirring it once every 20 minutes.
✅ Done when: Done after a full hour of resting, with the dough noticeably smoother and more elastic.
- 10
Step 10
Place the dough on a plate or a shaved-noodle (tixian) scraper. Once the water is at a rolling boil, scrape strips of dough directly into the pot.
✅ Done when: Done when all the noodle strips have been scraped off into the boiling water.
Cook the noodles through, then scoop them out of the water.
✅ Done when: Done when the noodles float to the surface and are tender with no raw, pasty center.
- 12
Step 12
Ladle the pork, eggplant, and potato sauce over the noodles and serve.
✅ Done when: Ready to serve once the sauce generously covers the hot noodles.