Zhong Ba Tian Shui Mian

Tian Shui Mian — "sweet water noodles" — are among the most distinctive street foods of Chengdu, sold from carts where thick, chewy wheat noodles are sauced with a glossy sweet-spicy-nutty dressing. Deceptively simple and wildly addictive, they are a late-night staple beloved by students and night-market wanderers.

Serves: 4

Ingredients

Noodles

• 400g (14 oz) thick round wheat noodles (about 5mm diameter), fresh or dried
• 1 tbsp (15ml) sesame oil (to prevent sticking after cooking)

Sauce

• 3 tbsp (45ml) Sichuan chili oil (hong you)
• 2 tbsp (30g) sesame paste (or smooth peanut butter)
• 2 tbsp (30ml) soy sauce
• 1½ tbsp (20g) brown sugar or raw sugar
• 1 tbsp (15ml) Chinkiang black vinegar
• 1 tbsp (15ml) sesame oil
• 1 tsp ground Sichuan pepper
• 2 cloves garlic, finely grated
• 2 tbsp (30ml) warm water (to loosen sauce)

Garnish

• 2 spring onions, finely sliced
• 2 tbsp (30ml) additional chili oil
• 1 tbsp toasted sesame seeds

Instructions

1. Cook noodles in a large pot of vigorously boiling unsalted water according to package directions — fresh thick noodles take 3 to 4 minutes, dried 8 to 10 minutes. They should be just cooked through with a slight chew.
2. Drain immediately, rinse briefly under cold water to stop cooking, and toss with sesame oil.
3. Whisk together all sauce ingredients until smooth and glossy. The sauce should be thick but pourable; add warm water as needed.
4. Divide noodles among bowls. Spoon a generous amount of sauce over each portion.
5. Top with spring onions, an extra drizzle of chili oil, and a scatter of sesame seeds.
6. Serve at room temperature. Toss thoroughly before eating.

Cook's Notes: The defining feature of tian shui mian is the noodle itself — thick, springy, and round. If unavailable, udon noodles are a reasonable substitute. The sweetness of the sauce is intentional and characteristic of this dish; do not reduce the sugar. Real Chengdu chili oil includes sediment — use it for maximum flavor.