Tian Shui Mian Recipe

OMG, I just made the most amazing Tian Shui Mian! These spicy, tangy noodles mixed with that punchy Sichuan flavor are perfect for a cozy night in or impressing your foodie friends.

Sweet water noodles, or “Tian Shui Mian”, is a dish from Sichuan, one of my favorite places in China, where I lived for two years. I love the combination of fresh wheat noodles served with the audacious, tongue-numbing balance of crisp-flavored oil, soy sauce, and black vinegar.

I love finishing the dish with a light sprinkle of toasted sesame seeds and, often, a few chopped spring onions.

Tian Shui Mian Recipe Ingredients

• Fresh Wheat Noodles: A source of carbohydrates, providing energy.
• Sichuan Chili Oil: Adds heat, with capsaicin for metabolism boost.
• Soy Sauce: Adds umami, with sodium for flavor depth.
• Black Vinegar: Provides tangy sourness and enhances digestion.
• Sugar: Balances flavors with a hint of sweetness.
• Garlic: Offers aromatic pungency with antioxidant properties.
• Toasted Sesame Seeds: Adds nutty flavor and healthy fats.
• Sichuan Peppercorns: Imparts tingling heat and numbing sensation.
• Spring Onions: Freshness and mild oniony bite, with vitamins.

Tian Shui Mian Recipe Ingredient Quantities

• 400g fresh wheat noodles
• 2 tablespoons Sichuan chili oil
• 2 tablespoons soy sauce
• 1 tablespoon black vinegar
• 2 teaspoons sugar
• 2 cloves garlic, minced
• 1 teaspoon toasted sesame seeds
• 2 spring onions, finely chopped
• 1 tablespoon Sichuan peppercorns, toasted and ground
• Salt, to taste
• 1 tablespoon vegetable oil
• Optional: blanched bok choy or other greens for serving

How to Make this Tian Shui Mian Recipe

1. Prepare the fresh wheat noodles in a large pot of rapidly boiling salted water, following the precise package instructions for an ideal al dente texture. Drain the noodles, and—without delay—rinse them under cold water. This crucial step halts the cooking process and ensures that the noodles are ready for the next stage.

2. In a small bowl, combine the Sichuan chili oil, soy sauce, black vinegar, sugar, and a pinch of salt. Stir until the sugar is fully dissolved to create the dipping sauce.

3. In a small saucepan over medium heat, warm the vegetable oil. Add the garlic to the pan and cook until it is fragrant, which should take about half a minute.

4. Add the garlic and oil to the ground Sichuan peppercorns and stir until they become aromatic, which should take about a minute.

5. In a large mixing bowl, combine the cooked noodles with the garlic and freshly ground Sichuan peppercorn, making sure that the noodles are evenly coated.

6. Put the chili oil sauce over the noodles and gently mix it in.

7. To the noodles, add the toasted sesame seeds and minced spring onions, mixing thoroughly.

8. If necessary, adjust the taste and seasoning with more salt.

9. Serve the noodles warm or at room temperature. You can garnish them with blanched bok choy or greens, but that’s totally optional.

10. Relish your Tian Shui Mian, packed with lively tastes and a hint of Sichuan heat.

Tian Shui Mian Recipe Equipment Needed

1. Large pot
2. Colander or strainer
3. Small bowl
4. Small saucepan
5. Medium mixing bowl
6. Measuring spoons
7. Wooden spoon or spatula
8. Knife
9. Cutting board

FAQ

• What are Tian Shui Mian?Sichuan-style noodles known as Tian Shui Mian are a meal’s worth of rich, spicy, and slightly sweet flavors. They have soy sauce and garlic and lots of chili oil.
• Can I use dried noodles instead of fresh?Certainly, you can use dried pasta instead, but prepare it according to the directions on the package until it is al dente and then give it a good rinse in cold water.
• Is there a substitute for Sichuan peppercorns?Although there is no exact substitute for the unique numbing flavor of Sichuan peppercorns, a blend of black pepper and a little lemon zest can be used in a pinch.
• How can I make this dish less spicy?To decrease the spiciness, use less Sichuan chili oil, and remove some of the seeds, which carry most of the heat.
• What type of soy sauce should I use?For adding flavor without making a dish too salty, light soy sauce is recommended.
• Are there any vegetables I can add?Bok choy or spinach, when blanched, also make great additions. They contrast with the noodles in both texture and temperature and provide a flavor enhancement akin to what fresh herbs can do.
• Can this dish be served cold?Certainly. Tian Shui Mian can be plated cold, making it refreshing for those steamy summer days. Plate the noodles, sauce, and ingredients of your choice, and toss them on the plate.

Tian Shui Mian Recipe Substitutions and Variations

Sichuan chili oil: Replace with homemade chili oil or a combination of red pepper flakes and oil.
Rice vinegar or balsamic vinegar can be used as a substitute for black vinegar, providing a slightly different flavor.
Sugary foods: Replace with honey or agave syrup.
Sesame seeds that have been toasted. You can get a similar flavor by using crushed peanuts or pine nuts to replace the toasted sesame seeds in your recipe.
Sichuan peppercorns: Replace with normal black pepper and a touch of lemon zest for a little bit of tang and spice.

Pro Tips

1. Noodle Texture Ensure the noodles are cooked to a perfect al dente texture by checking them a minute or two before the package suggests. They should be firm yet tender. Rapidly rinsing them under cold water not only stops the cooking process but also prevents the noodles from sticking together.

2. Maximize Flavor from Sichuan Peppercorns After toasting and grinding the Sichuan peppercorns, add them to a hot pan before mixing with the garlic-infused oil to release even more of their fragrant oils and distinctive numbing heat.

3. Layered Sauces When mixing the chili oil sauce into the noodles, do it gradually. This helps incorporate the flavors evenly and allows you to control the intensity of heat and flavor.

4. Optional Add-Ins for Depth Consider adding a splash of sesame oil for an extra nutty aroma, or a touch of hoisin sauce for added sweetness and depth.

5. Fresh Herb Finish Aside from spring onions, try adding fresh cilantro or Thai basil for a fresh, herbaceous contrast to the spicy and tangy elements of the dish.