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Alkaline Wheat Noodles (Jianshui Mian for Dan Dan Mian), Set of 2
$10$14
The ideal dan dan noodle
We searched far and wide for the perfect dried noodle for dan dan mian, liang mian (cold noodles) and other Sichuan dry noodles and soups and finally settled on the famed alkaline noodles called Wenzhou jianshui mian.
We opted against importing the type of dried noodles often sold as Sichuan, Chengdu or dan dan-style because they are generally quite thin, and they cook up very unlike the fresh version used in Sichuan, lacking any heft or chewiness. We wanted a dried noodle that more closely matches the fresh ones, that has some Q, as the Taiwanese describe it—some springiness and chewiness—something that has presence and holds up better to sauce and broth.
Our local Chengdu team suggested these Wenzhou-style noodles because like many fresh Sichuan noodles—and unlike most Chinese dried wheat noodles—they include an alkaline lye water, called jianshui, which lends them that body and bounce (as well as a yellow color).
Made from only wheat, jianshui (sodium carbonate) and salt, these medium-weight, round noodles are an all-around good choice for soups, dry noodles and cold noodles. (Sodium-watchers should note the salt content, found in Nutrition section.)
Craft + Process
These noodles are named after the city of Wenzhou, in the province of Zhejiang, because they originated there and were made with lake water that had naturally occurring jianshui. But they have become popular in Sichuan and several other regions of China (not to mention Japan, where alkaline noodles are the noodle of choice for ramen).
These noodles are mid-weight and round, as preferred in Sichuan, and the alkaline in these, as in ramen, is sodium carbonate. The packaging uses European standards and calls it E500, which is merely water-soluble sodium salt of carbonic acid. See the second photo for the difference between non-alkaline (white) and alkaline (yellow) dried noodles.
How To Use It
Add to boiling water and cook, stirring occasionally, about 5 minutes—or to your desired tenderness. Rinse under cool running water—or warm water if serving warm—to remove excess starch.
Storage
Store in a cool, dark place, protected from moisture.
