Description
The summer tradition of Xinjiang. Hand-pulled noodles infused with 'Peng Hui' (lye water)—giving them a glowing yellow color—are boiled, shocked in cold water, and tossed in a hot and sour dressing of black vinegar, chili oil, and garlic. The absolute Uyghur rule is to eat them together with 'Lamb Skewers (Kao Rou)'.
Restaurants serving Xinjiang Huang Mian (Xinjiang Yellow Cold Noodles)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Hand-pulled wheat noodles(with lye)
- Cucumber
- Coriander
- Black vinegar
- Chili oil
- Garlic
- Soy sauce
Instructions
- [Authentic Recipe]
- (Noodles) Knead wheat flour with salt and 'Peng Hui' (natural lye from plant ash). This turns the dough yellow and creates a unique chew and flavor.
- The chef hand-pulls the dough in the air into moderately thin noodles.
- Boil, then instantly shock in ice water to remove slime and tighten the texture to the limit.
- (Sauce) Mix black vinegar, soy sauce, sesame oil, salt, garlic water, and homemade 'Chili Oil'.
- (Plating) Place the cold yellow noodles on a plate, topped with a mountain of julienned cucumber and cilantro.
- Drench heavily in the sauce. The diner tosses everything violently right before eating.
Learn more Spice, substitutes, tips
Key spices
Intense tartness of black vinegar and raw garlic sting、生ニンニクの刺激
Substitutes at Japanese supermarkets
(Substitute with thick Japanese ramen noodles shocked in cold water)
Pairing
Lamb Skewers (Absolute condition) / Xinjiang Beer
Trivia
[Trivia] There is a saying, 'Pair BBQ with Yellow Noodles'; eating them as a set is common sense in Xinjiang. Similar to Japanese 'Hiyashi Chuka' (Cold Ramen), but less sweet and packed with a violently strong punch of garlic and black vinegar.
Eating tips & etiquette
[Unique Eating] This noodle dish is incomplete alone. You MUST order several 'Lamb Skewers'. Pull the piping hot, dripping lamb meat off the skewers directly onto the cold yellow noodles. Shoving the cold, hot-and-sour noodles and the blistering lamb fat into your mouth together is the ultimate 'Xinjiang Style'.
Allergen
Wheat, Soybeans, Wheat (Soy sauce), Sesame