The Best Chinese Noodle Sauce (Da Lu Mian, 打卤面)

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 16 oz 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 shrimp (, peeled and deveined)
• 12 oz pork tenderloin (, thinly sliced)
• 2 tablespoons Shaoxing wine
• 4 teaspoons cornstarch
• 3/4 teaspoon sea salt
• 2 tablespoons vegetable oil
• 1 can (28 oz can) diced tomato
• 4 green onions (, sliced, white and green part divided)
• 1 tablespoon ginger (, minced)
• 4 cups chicken stock
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce ( (Optional) (*Footnote 2))
• 2 teaspoons sugar
• 1 teaspoon sea salt (, or to taste)
• 1/4 cup cornstarch
• 1 tablespoon toasted sesame oil or homemade chili oil ( (Optional))

Method

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 large wok or 5.5-quart dutch oven over medium heat until shimmering. Add lily flowers, shiitake mushrooms, and wood ear mushrooms. Stir and cook over medium low heat until turning light golden, 2 to 3 minutes.
9. Add green onion white part and ginger. Stir and cook until fragrant, about 1 minute.
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, oyster sauce, sugar, 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, add the green onion green part, and cover to keep hot.
14. Cook noodles according to instructions. Drain and transfer to each serving plate. Serve the sauce hot over the noodles. Enjoy!