Description
A signature snack representing Chengdu, Sichuan. Chopstick-thick, extremely chewy wheat noodles are tossed in a syrupy sweet soy sauce (reduced with brown sugar and spices), sesame paste, chili oil, and Sichuan pepper. A rollercoaster flavor where intense sweetness is instantly followed by violent heat and numbness.
Restaurants serving Chengdu Sweet Water 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
- Thick Chinese noodles(or Musashino Udon)
- Soy sauce
- Brown sugar
- Sesame paste
- Chili oil
- Sichuan pepper powder
- Peanuts
Instructions
- [Authentic Recipe]
- (Sweet Soy) Boil soy sauce with brown sugar, star anise, and cinnamon on low for hours until it reduces to a thick syrup.
- Knead a very hard dough using flour, water, and salt; cut into chopstick-thick square noodles.
- Boil the noodles, shock in cold water for chewiness, and plate.
- Top with the sweet soy syrup, sesame paste, homemade chili oil, grated garlic, and Sichuan pepper powder.
- Garnish with crushed peanuts and white sesame.
Learn more Spice, substitutes, tips
Key spices
Intense sweetness of brown-sugar soy sauce and the heat of chili oil/Sichuan pepper、ラー油・花椒の辛味
Substitutes at Japanese supermarkets
Boil JP ultra-wide Udon (like Ise Udon) very firm to substitute
Pairing
Cold Tea / Ultra-spicy Saliva Chicken
Trivia
A prime example showing how crucial 'sweetness' is in Sichuan cuisine. During a street food crawl of ultra-spicy dishes in Chengdu, this punchy sweetness and extreme chewy texture provide the perfect accent.
Eating tips & etiquette
Because the noodles are thick and hard, chew them vigorously with your jaw. The trick is to mix continuously so the syrupy sweet-spicy sauce at the bottom coats every noodle perfectly.
Allergen
Wheat, Soybeans, Sesame, Peanuts