Black Truffle Mixed Noodles (Cong You Ban Mian)
A luxurious fusion of classic Chinese scallion oil noodles and earthy black truffle paste, tossed with alkaline noodles and savory shiitake mushrooms.
This dish elevates the humble street-food comfort of traditional scallion oil noodles by introducing a rich spoonful of aromatic black truffle sauce. By frying scallions and garlic until golden brown to infuse the oil, then seasoning it with dark soy sauce and chicken bouillon, the noodles absorb a complex depth of flavor. Topped with pan-seared shiitake mushrooms and premium black truffle paste, it is a fast, sophisticated meal that brings gourmet luxury right to your home kitchen.
Ingredients
- 200 g alkaline noodles
- 3 stalks scallions
- 3 cloves garlic
- 3 tbsp cooking oil
- 1.5 tbsp dark soy sauce
- 0.5 tsp black pepper
- 1 tsp chicken bouillon
- 4 pcs shiitake mushrooms
- 1 tbsp black truffle sauce
- 1 pinch salt
Instructions
- 1Fry scallions and garlic
Scallions and garlic are fried in oil until they turn golden brown, infusing the oil with rich aromatics before being removed from the pot with a red spatula.
Tip: Keep the heat moderate to avoid burning the garlic while extracting maximum flavor. - 2Mix the seasonings
Dark soy sauce, black pepper, and chicken bouillon are poured and mixed directly into the freshly prepared infused oil inside a bowl.
Tip: Add the seasonings while the oil is still warm to help dissolve the bouillon and blend the flavors smoothly. - 3Boil the alkaline noodles
Bring a pot of water to a boil, add salt, and drop in the alkaline noodles. Ensure you use alkaline noodles for the best authentic texture and chew.
Tip: Alkaline noodles provide a distinct springy texture that standard pasta cannot replicate. - 4Cook with temperature shocks
When the noodles come to a boil, pour in cold water, cover, and bring back to a boil. Repeat this process once more before removing the noodles from the pot.
Tip: Adding cold water ensures the noodles cook evenly through the center without becoming mushy on the outside. - 5Transfer the cooked noodles
Scoop the cooked alkaline noodles out of the pot and transfer them directly into a bowl to prepare for tossing with the sauce.
Tip: Drain excess water lightly so the rich sauce adheres properly to every strand. - 6Mix the noodles with sauce
Thoroughly toss and mix the noodles with the sauce mixture using chopsticks until every strand is evenly coated.
Tip: Mix quickly while the noodles are still hot so they absorb the sauce flavors fully. - 7Stir-fry the shiitake mushrooms
When the oil is hot, add sliced shiitake mushrooms and stir-fry until they turn slightly yellow and tender.
Tip: Ensure the pan is adequately hot before adding the mushrooms to get a nice sear. - 8Top noodles with mushrooms
Remove the cooked mushroom slices from the pan and arrange them neatly on top of the seasoned noodles.
Tip: Place the mushrooms in a fan shape or cluster in the center for an appealing presentation. - 9Add black truffle sauce
Sprinkle a spoonful of soul truffle sauce right on top of the mushrooms and noodles to elevate the aroma and flavor.
Tip: Add the truffle sauce just before serving to maximize its intense, earthy fragrance.
