How To Make Xi’An Noodles

Xi’an noodles are a type of Chinese noodle that is popular in the city of Xi’an. They are made from wheat flour and water, and are usually boiled in a soup or served with a sauce. There are many different ways to prepare Xi’an noodles, but some of the most popular dishes include Beef Noodle Soup, Lamb Noodle Soup, and Spicy Dan Dan Noodles.

How To Make Xi’An Noodles

Xian noodles are a popular Chinese dish made from dough that is rolled into very thin strands and then cut into small pieces. The dough is often made from flour, water and eggs, and the noodles are typically pan-fried with oil or boiled in water. Xian noodles can be served either dry or in a soup broth.

– Flour – Salt – Water – Frying oil

  • In a pan, heat up 1 tablespoon of oil over medium heat
  • Add the noodles and pan fry
  • Take a handful of noodles and break them into manageable pieces
  • Soak the noodles in warm water for 10 minutes

– Soak the noodles in room temperature water for 30 minutes. – Bring a pot of water to a boil and add the noodles. Cook for 5-7 minutes, or until they are soft. Drain and rinse with cold water. – In a large skillet, heat oil over medium heat. Add the noodles and cook for 3-5 minutes, or until they are crispy. – Serve with your favorite toppings.


Frequently Asked Questions

How Do You Make Nudle?

Nudle is a simple dish that can be made by boiling or poaching eggs in water. Nudle is typically served with soy sauce, rice vinegar, and chili oil.

How Do You Make Wu Mu Noodles?

There is no one definitive way to make Wu Mu noodles. Some variations include using egg, flour and water; or flour, oil and water.

What Are Xi An Noodles Made Of?

Xi An noodles are made of flour, water, and a small amount of salt.


To Review

Xi’an noodles are a type of Chinese noodle that is popular in the Shaanxi province of China. They are typically made from flour, water and salt. The dough is rolled into thin sheets and then cut into strips. The noodles are boiled and then served with a sauce or broth.

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