Pairs well with Jingjie Mixed Noodles (Henan Basil Noodles)
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Jingjie Mixed Noodles (Henan Basil Noodles)
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A homecooking classic noodle dish from Henan province featuring stewed tomato and eggs, garlic water, fresh noodles, and local lemon basil (or Thai/sweet basil as alternatives).
00:25:00 total
Serves 2
medium
Main Various
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Ingredients
- tomatoes - 2 medium (2 medium tomatoes, cored and diced into half-inch chunks)
- eggs - 2 (2 eggs, beaten with salt and white pepper)
- salt - watch the video to see exact total (1/8 teaspoon for eggs, 1/4 teaspoon for stewed tomato, 1/4 teaspoon for garlic water)
- white pepper - 1/8 teaspoon (1/8 teaspoon for eggs)
- oil - 3-4 tablespoons (2-3 tablespoons for frying eggs, 1 tablespoon for frying garlic and ginger)
- garlic - 4 cloves total (3 cloves minced for garlic water; 1 clove minced for frying)
- ginger - 0.5 inch piece (about half inch minced for frying)
- Shaoxing wine (Liaojiu) - 1 teaspoon (1 teaspoon for stewed tomato)
- soy sauce - 2 teaspoons (1 teaspoon for stewed tomato, 1 teaspoon for garlic water)
- water - watch the video to see exact total (1 cup for stewed tomato; 6 tablespoons for garlic water; additional for boiling noodles)
- MSG - 1/2 teaspoon total (1/4 teaspoon for stewed tomato, 1/4 teaspoon for garlic water)
- five spice powder - 1/4 teaspoon (1/4 teaspoon for garlic water)
- dark Chinese vinegar - 1 teaspoon (1 teaspoon for garlic water)
- toasted sesame oil - 1/2 tablespoon (1/2 tablespoon for garlic water)
- flour - 200 grams (200 grams for fresh noodles)
- salt - 2 grams (2 grams for fresh noodles dough)
- cool water - 90 grams (90 grams for fresh noodles dough)
- cucumber - watch the video to see (small handful sliced, for serving)
- peanuts - 1 tablespoon (1 tablespoon toasted, roasted, or fried, for serving)
- basil (lemon basil, Thai basil, or sweet basil) - watch the video to see (generous handful for serving)
Instructions
- Prepare Stewed Tomato and Eggs: Core and dice two tomatoes into half-inch chunks and place in a bowl. In a separate bowl, crack two eggs and season with 1/8 teaspoon salt and 1/8 teaspoon white pepper. Whisk eggs until foamy with no strands of egg white remaining.
- Cook Eggs: Heat 2-3 tablespoons oil in a hot wok on maximum flame. Add beaten eggs and let puff and set. Push cooked egg bits to the side to cook evenly. Once no liquid remains, scramble quickly and remove from wok.
- Cook Tomato Mixture: In the same wok, add 1 tablespoon oil over medium-low flame. Add minced garlic (1 clove) and minced ginger (half inch) and fry until fragrant (~30 seconds). Add tomato chunks and fry, breaking them down with a spatula for about 3 minutes.
- Add Seasonings and Simmer: Add 1 teaspoon Shaoxing wine and 1 teaspoon soy sauce, stir. Add 1 cup water and bring to a light boil. Cover loosely and simmer for about 10 minutes until liquid reduces by one third.
- Finish Tomato and Egg Mixture: Season with 1/4 teaspoon salt and 1/4 teaspoon MSG. Add back the cooked eggs and mix well. Set aside.
- Prepare Garlic Water: In a mortar, pound 3 garlic cloves with 1/4 teaspoon salt until pasty. Add 6 tablespoons water, scrape and pour into a bowl. Season with 1/4 teaspoon five spice powder, 1/4 teaspoon MSG, 1 teaspoon soy sauce, 1 teaspoon dark Chinese vinegar, and 1/2 tablespoon toasted sesame oil. Mix well.
- Make Fresh Noodles (Optional): Mix 200 grams flour and 2 grams salt. Slowly drizzle in 90 grams cool water and mix into shaggy dough. Form into a ball and rest for 45 minutes. Knead dough by stepping on it inside a sturdy plastic bag, folding repeatedly 8 times. Rest dough for another 30 minutes.
- Roll and Cut Noodles: Roll dough into a large rectangle about 2 millimeters thick using a rolling pin wrapped with dough. Dust with flour between folds. Fold dough into layers and slice into 1 centimeter wide noodles.
- Cook Noodles: Boil noodles in a wok of boiling water. Once water returns to boil, add about half a cup cool water to stop boiling briefly. When water boils again, remove noodles and dip into ice water until ready to serve.
- Assemble Dish: To one serving of noodles, add about 1 cup stewed tomato and eggs, 3 tablespoons garlic water, a small handful of sliced cucumber, 1 tablespoon toasted/roasted/fried peanuts, and a generous handful of basil. Mix well and serve immediately.
