Sichuan Noodle Soup with Handmade Noodles

300g strong flour (high gluten)
120–140ml cold water
½ teaspoon salt
½ teaspoon lye water (alkaline water)
Vegetable oil

The Sauce
2 tablespoons light soy sauce
2 teaspoons Chinese black vinegar
2 teaspoons sesame oil
2–3 tablespoons chilli oil

Toppings
1 tin chickpeas (or cooked chickpeas)
Handful pak choi
2 garlic cloves, finely chopped
1 thumb-sized ginger, finely chopped
3–4 spring onions, sliced
Preserved vegetables (e.g. Tianjin cabbage), chopped
Green beans, finely sliced
Fresh coriander

PREPARATION

1. Mix flour, salt and cold water gradually until a firm dough forms.
2. Knead for 5 minutes until smooth and elastic.
3. Coat lightly with oil, cover and rest for 2 hours.
4. Knead in lye water, then rest again for 20 minutes.
5. Roll the dough out to about 2–3mm thickness.
6. Dust generously with flour, roll up and slice into long noodles.
7. Separate the noodles gently into strands or nests.

COOKING

1. Boil noodles for 30–60 seconds until they float and are just cooked.
2. Blanch pak choi briefly in the same water.
3. Place sauce ingredients into a serving bowl.
4. Add noodles, chickpeas, vegetables and aromatics.
5. Pour over hot stock and mix thoroughly before serving.

School of Wok Tips

• Cold water dough gives noodles a firmer bite.
• Lye water is key for that signature chewy texture and slight yellow colour.
• Do not overcook noodles—they should remain springy.
• Balance mala flavours—spicy and numbing, not overpowering.

FAQs

What does “Xiao Mian” mean?
It means “little noodles,” referring to a simple, everyday noodle dish.

Do I need lye water?
It’s recommended for authentic texture, but you can substitute with baked baking soda.

Can I use store-bought noodles?
Yes, alkali or wheat noodles work well if you skip making them from scratch.