Sichuan Spicy Udon Noodles Tianshui Mian Recipe (甜水面)
Tian Shui Mian (甜水面) is a classic street food noodle in Sichuan, known for its abundant seasonings and savory taste. It is our version of udon, very thick and chewy. The sesame paste and soybean powder made the sauce really thick and creamy. All the noodles are covered by the seasonings. It smells strong and complex. It is sweet and savory, then it will hit you with the spices - so delicious.
- 500 grams of high-gluten flour (高筋面粉)
- 230 grams of water
- 1 tsp of salt
- 1 serving (140 grams) of noodles
- 1/3 tsp of sugar
- 1 tsp of minced garlic
- 1/2 tbsp of sesame butter
- 1 tbsp of seasoned sweet soy sauce (Click here to learn how to make it)
- 1/3 tsp of Sichuan peppercorn powder
- 1/2 tbsp of roasted soybean powder
- 2-3 tbsp of chili oil (Click here to learn how to make it)
- 1 tbsp of crushed roasted peanuts or other nuts
- Some diced scallions
For the noodles (5 servings)
To assemble 1 serving of Tian Shui Mian
- Combine the salt and the high-gluten flour thoroughly. Then pour in the room temperature water little by little and stir at the same time. Every brand of flour has a different water absorption rate, you have to slightly adjust the water based on what you use. The rule here is to use less water as possible to form the dough.
- Knead the dough until smooth. If using a standard mixer, let it run at a low speed for 15 minutes.
- Roll the dough into a 1/5 of an inch thick sheet by using a pasta roller. The thickest setting on the KitchenAid pasta attachment is 1/8 of an inch. You have to stack 2 sheets together. Dab some moisture in between to prevent them from separating. Rest for 10 minutes then roll it down to 1/5 of an inch thick.
- Instructions to roll the sheets by hand: use a rolling pin and do your best to roll the dough flat. When you feel the dough is bouncing back against you, cover the dough and rest for 15 minutes. Once the gluten is well-rested, you can roll it again. Repeat this 3-5 times until the sheet becomes 1/5 of an inch thick.
- Cut the sheet into 1/5 of an inch thick noodles. Dust a little bit cornstarch to prevent stickiness. Slightly stretch the noodles and drop them into a big pot of boiling water. Simmer for 6-8 minutes.
- Mix the noodles with sugar, Sichuan peppercorn powder, roasted soybean powder, minced garlic, sesame butter, seasoned sweet soy sauce, hot chili oil, and some crushed roasted peanuts. Garnish with some diced scallions.
Meal Prepping Tips:
- You can make a big batch of noodles and freeze them. If you have the seasonings already, all you need to do is boil the noodles and mix them with the sauce, which can be done within 10 minutes. This flavor will go well with almost any type of noodle, such as spaghetti, rice noodles, and mung bean noodles.
- High-gluten flour can be replaced by bread flour.
- Sesame butter can be replaced by peanut butter or almond butter.
- Seasoned sweet soy sauce is the most important seasoning for tian Shui noodles. The taste is sweet, salty, savory, and aromatic. There is no replacement for it. You have to make it yourself. Click here for the recipe.
- Soybean powder provides a unique nuttiness and makes the sauce really thick and creamy. You can make it yourself by baking some dried soybean in a 350 f oven for 12 minutes. Blend it in a spice grinder into a fine powder.