Fujian Sha Xian Ban Mian

Shaxian county in Fujian province gave China one of its most ubiquitous fast-food formats — the Shaxian snack shop — and this simple peanut-sauce tossed noodle is the dish that anchors every location. Thin wheat noodles are drained and tossed table-side with a rich, slightly sweet peanut and lard dressing, making it a beloved rice-free weekday lunch and late-night staple.

Serves: 4

Ingredients

• 400g (14 oz) fresh thin wheat noodles (or 300g / 10½ oz dried)
• 3 tbsp (45g) smooth peanut butter
• 1 tbsp (15ml) light soy sauce
• 1 tbsp (15ml) sesame oil
• 1 tsp (5ml) dark soy sauce
• 1 tsp (4g) sugar
• 2 tbsp (30ml) warm water (or noodle cooking water)
• 1 tsp (3g) lard or neutral oil
• 2 spring onions, finely sliced
• 1 tbsp (10g) roasted peanuts, roughly crushed
• Small handful of blanched bean sprouts (optional)

Instructions

1. Bring a large pot of unsalted water to a rolling boil. Cook noodles until just tender — 2 minutes for fresh, 5 minutes for dried. Reserve 60ml (¼ cup) cooking water before draining.
2. While noodles cook, whisk peanut butter, light soy, sesame oil, dark soy, sugar, and warm water into a smooth sauce. Adjust with a splash of noodle cooking water if too thick — it should coat a spoon lightly.
3. Drain noodles and immediately toss with lard or oil to prevent sticking.
4. Divide noodles into bowls. Spoon sauce generously over each portion.
5. Toss at the table, mixing sauce thoroughly through the noodles.
6. Top with spring onions, crushed peanuts, and bean sprouts if using.

Cook's Notes: In Shaxian shops, lard is non-negotiable — it gives the noodles a characteristic gloss and richness. For a vegetarian version, substitute a neutral oil. The sauce can be made up to 3 days ahead and refrigerated; thin it with hot water before using. Serve with a cup of clear bone broth on the side, as is traditional.