Hubei Mianwo (Pan-Fried Noodle Dish)
Ingredients
- Rice flour 300g
- Mung bean starch 50g
- Water 400ml
- Soy sauce 2 tablespoons
- Chinkiang vinegar 1 tablespoon
- Chili oil 1 tablespoon
- Sesame paste 2 tablespoons
- Garlic 3 cloves, minced
- Chopped scallions for garnish
- Salt to taste
Cooking Steps
- 1. Mix rice flour and mung bean starch in a large bowl. Gradually add water, stirring constantly to form a smooth batter.
- 2. Let the batter rest for 30 minutes to allow the starches to fully hydrate.
- 3. Heat a flat non-stick pan over medium-low heat and lightly oil the surface.
- 4. Pour a thin layer of batter onto the pan, tilting to spread evenly into a thin round crepe.
- 5. Cook for 2-3 minutes until the surface sets and the edges begin to curl. Do not flip.
- 6. Remove the crepe and let it cool slightly, then cut into 2cm wide strips.
- 7. Prepare the sauce by mixing soy sauce, vinegar, chili oil, sesame paste, minced garlic, and a little water.
- 8. Place the mianwo strips in a bowl and pour the sauce over them. Toss well to coat.
- 9. Garnish with chopped scallions and serve immediately while warm.
Cultural Tips
Mianwo is a beloved street food and breakfast staple from Hubei province, particularly associated with Wuhan. Made from a simple rice flour batter, it produces thin, silky, and slightly chewy sheets that are cut into strips and served with a tangy, nutty sauce. It represents the everyday comfort food culture of Wuhan, where street vendors sell fresh mianwo every morning.