Main Ingredients:
Flour: 200g; Beef: as needed; Bean sprouts: as needed.
Seasonings:
Soy sauce: as needed; Salt: as needed; Sichuan peppercorn: as needed; Sunflower oil: as needed; Scallions: as needed; Ginger: as needed; Garlic: as needed.
Taste: Slightly spicy; Cooking Method: Braised; Time: Half an hour; Difficulty: Moderate.
Detailed Steps for Cooking Bean Sprout Braised Noodles
Mix flour with salt and water to form a dough. Add water gradually to prevent the dough from becoming too soft and sticky. The dough should have a similar texture to dumpling wrappers. Knead the dough until smooth.
Roll out the dough with dry flour.
Roll to the desired thickness as shown in the picture.
Cut in the middle and separate into two portions.
Fold the two sides and cut into thin noodles.
After cutting, sprinkle with flour to prevent sticking.
Wash and drain the prepared vegetables.
Cut the bean sprouts, dice the beef, and prepare the chili, scallions, ginger, and garlic.
Heat the wok, add oil, then stir-fry the beef and ginger until the water evaporates. Add Sichuan peppercorn powder.
Stir-fry the chili and bean sprouts.
Stir-fry until the bean sprouts are slightly cooked, then add water. The water level should just cover the bean sprouts.
Add the noodles, spread them evenly without stacking.
Cover and braise. When the water boils underneath, reduce the heat and simmer. Do not uncover during the process.
Simmer on low heat for about 13 minutes. Check if there is still water in the pot. At this point, there should be very little water left. Add scallions and garlic, mix the noodles and vegetables with chopsticks, then simmer for another 10 seconds before serving.
The braised noodles are ready. If using store-bought noodles, you can skip the initial steps.
