Hunan Stir-Fried Sheet Noodles with Pickled Greens and Dried Radish
湖南炒粉皮 · hunan cuisine · Hunan
The author first tried this dish at the restaurant Ben Luobo while traveling in Hunan. The sheet noodles are soft and chewy, the diced radish is sweet, and the sour-spicy chopped chili makes it especially good over rice. The author estimates this recreates about 80% of the original.
Maggie TranSecond-gen Vietnamese, first-gen meal prepper. I batch-cook pho broth monthly and I'm not sorry about the freezer situation. Ask me about fish sauce brands.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.
7.05 oz
dried radish干萝卜
0.71 oz
Sour mustard greens (suan cai)酸菜
2.0 slice
5.0 piece
cilantro香菜
4.0 stalk
3.0 piece
2.0 piece
0.13 cup
Ground chile辣椒粉
0.06 cup
to taste
0.03 cup
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- 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.
Steps
Soak the sheet noodles in hot water for 20 minutes, then boil until soft. Rinse under cold water and keep them soaked in cold water until use so they don't stick together.
✅ Done when: The sheet noodles are fully soft and pliable after boiling, with no hard core.
- 2
Step 2
Soak the dried radish for 10 minutes, then squeeze out the water and dice it. Mince the garlic, dice the pickled greens (authentic versions use pickled cabbage), dice the beauty peppers, mince the bird's eye chilies, and cut the cilantro into segments.
✅ Done when: All aromatics and pickled ingredients are prepped and the dried radish is squeezed dry and diced.
In a hot pan, dry-fry the pickled greens and dried radish with no oil over low heat until the moisture cooks off and the radish turns slightly golden brown. Set aside.
✅ Done when: The dried radish turns lightly golden and toasted and the pan mixture is dry.
Heat a generous amount of oil in the pan, using a mix of vegetable oil and lard. Add the minced garlic, minced bird's eye chilies, and diced beauty peppers and stir-fry until fragrant. Add 2 tablespoons of chopped chili paste and stir-fry until fragrant, then add the pickled greens and dried radish and toss to combine. Stir in the fine chili powder, then add the drained sheet noodles and toss (add a splash of boiling water if the noodles start to stick). Add a small amount of light soy sauce and 1/2 tablespoon of oyster sauce, toss to coat evenly, add the cilantro, give it a few final tosses, and serve.
✅ Done when: The noodles are evenly coated in the glossy chili sauce, heated through, with cilantro just wilted in.