Cilantro Belt Noodles is a signature dish from Shaanxi in Northwest China. Wide, flat noodle strands resemble belts and are served with a spicy, aromatic dipping sauce infused with cilantro. A dish for true cilantro lovers.
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Adapted from a video by Souped Up Recipes
Cilantro-lover's Alert!! Chinese Belt Noodle Recipe (香菜蘸水面)
green leafy vegetables (optional)such as choy sum or bok choy~2-3 cupsest.
Steps
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1
Bring a pot of water to a boil and add 1 tablespoon of oil. Blanch the cilantro for about 15 seconds, then remove and rinse with cold water to cool quickly.
2
Transfer the cilantro to a blender and blend until finely chopped, weighing to about 175 grams total (add water if needed). Add ½ teaspoon of salt and blend into a puree.
3
Pour the cilantro puree into 300 grams of bread flour and mix until fully absorbed. Gather all the flour together with your hands until a rough dough forms. Cover and rest for 20 minutes.
4
After 20 minutes, knead for 8 minutes until smooth, paying attention to the dough's texture and adjusting as needed. The dough should be soft but not sticky—add more flour if sticky, or sprinkle water if too tight.
5
Shape the dough into a round ball, cover it, and rest for at least 1 hour to allow the gluten to expand and absorb water, making it more elastic and pliable.
6
Prepare the dipping sauce by combining ½ teaspoon salt, ⅓ teaspoon thirteen-spice powder, ⅓ teaspoon Sichuan peppercorn powder, 2 tablespoons minced garlic, 3 tablespoons diced scallion, 1 tablespoon roasted sesame seeds, and 1.5 tablespoons red chili flakes in a bowl.
7
Heat 3 tablespoons of cooking oil until smoking hot and pour over the spice mixture, stirring to activate the aroma. Add 3 tablespoons soy sauce and 1 tablespoon black vinegar, mix well, and divide evenly into 3 serving bowls.
8
After the dough has rested for 1 hour, you will notice it has become more elastic and pliable. Flatten the dough ball into a round patty.
9
Dust the dough with cornstarch to prevent sticking. Using a rolling pin, roll the dough into a very thin sheet, applying force in four directions simultaneously: downward against the board, forward with the pin, and evenly pushing the sheet left and right with both hands. Rotate 90 degrees and flip occasionally; if the sheet becomes longer than the pin, cut in half, stack, and roll together.
10
Roll the dough to approximately 1.5 mm thickness. Fold the sheet into a few layers and cut into 1-inch wide ribbon-shaped noodles.
11
Bring a pot of water to a boil and add the noodles. Cook for about 2 minutes. Add green leafy vegetables such as choy sum or bok choy to cook together.
12
Transfer the cooked noodles and vegetables into a large serving bowl and add some of the noodle-cooking water.
13
Add ¼ cup of noodle-cooking water to each portion of dipping sauce (totaling ¾ cup), adding it in batches and tasting to adjust. The sauce should be saltier than your normal preference.
14
To eat: pull noodles from the large bowl, dip into the sauce, and enjoy.
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