The Best Chinese Noodle Sauce (Da Lu Mian, 打卤面)
Although the recipe yields six servings, I highly recommend you make a full batch and not cut the recipe in half. This is the type of recipe that takes some time to prepare, no matter how many portions you make. Plus, the leftovers taste even better and you will finish them in no time.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 24 oz (660 g) dried noodles of your choice ( (*Footnote 1))
- 1 cup handfuls dried lily flowers (, 2 cup once rehydrated)
- 10 dried shiitake mushrooms (, 2 cups once rehydrated)
- 1/4 cup dried woodear mushrooms (, 2 cups once rehydrated)
- 1 lb (450 g) shrimp (, peeled and deveined)
- 12 oz (350 g) pork tenderloin (, thinly sliced)
- 2 tbsp Shaoxing wine (, or dry sherry)
- 4 tsp cornstarch
- 3/4 tsp salt
- 2 tbsp vegetable oil
- 1 can (28 oz/794 g) diced tomato
- 4 green onions (, sliced)
- 1 tbsp ginger (, minced)
- 4 cup chicken stock
- 2 tbsp soy sauce
- 1 tsp salt (, or to taste)
- 2 tbsp oyster sauce ( (Optional) (*Footnote 2))
- 1/4 cup cornstarch
- 1 tbsp toasted sesame oil or homemade chili oil ( (Optional))
Instructions
- 1
Gently rinse the dried lily flowers with tap water. Transfer to a big bowl and add 4 cups hot water. Rehydrate until tender, about 15-20 minutes. Then remove tough ends of rehydrated lily flowers (*Footnote 3). Transfer 2 cups of the marinating water to another bowl without any of the solids that may have settled on the bottom. Set aside.
- 2
Gently rinse dried shiitake mushrooms with tap water. Add mushrooms and 2 cups hot water to a big bowl. Rehydrate until tender, about 15-20 minutes. Then drain and slice the mushrooms.
- 3
Add wood ear mushrooms to a small bowl and add hot water to cover. Let rehydrate for 15-20 minutes. When woodear mushrooms turn soft, gently rinse, drain, and set aside.
- 4
Combine shrimp, 1 tablespoon Shaoxing wine, 1/4 teaspoon salt, and 2 teaspoons cornstarch in a small bowl. Mix well by hand and marinate for 15 minutes.
- 5
Combine pork, 1 tablespoon Shaoxing wine, 1/2 teaspoon salt, and 2 teaspoons cornstarch in a small bowl. Mix well by hand and marinate for 15 minutes.
- 6
Chop and prepare the other vegetables.
- 7
Combine the the 1/4 cup cornstarch with 1/2 cup water in a bowl. Mix well and set aside.
- 8
Heat oil in a 5.5-quart dutch oven over medium heat until hot. Add lily flowers, shiitake mushrooms, and wood ear mushrooms. Stir and cook for 1 minute.
- 9
Add green onion and ginger. Stir a few times until fragrant.
- 10
Add canned tomato, stir, and cook for 1 minute.
- 11
Add the 2 cups marinating water from the lily flowers, chicken stock, soy sauce, and salt. Bring to a boil over medium high heat, stirring constantly. Turn to medium low heat and simmer for 15 minutes.
- 12
Add the shrimp and pork. Stir and cook until the shrimp turns white and the pork is just cooked through, 1 to 2 minutes.
- 13
Whisk the cornstarch water again and swirl in half of it. Stir until fully incorporated. Slowly add the rest of the cornstarch water and stir, until the gravy reaches the desired thickness (you will have some slurry left if you prefer a thinner gravy). Taste the sauce and add more salt if needed. Drizzle with sesame oil or homemade chili oil to finish up, if using. The sauce should be slightly salty by itself. Remove the pot from your stove and cover to keep hot.
- 14
Cook noodles according to instructions. Drain and transfer to each serving plate.
- 15
Serve the sauce hot over the noodles. Enjoy!