Spicy noodles with soft beancurd (Dou hua mian) from Sichuan Cookery by Fuchsia Dunlop

  • spring onions
  • bean curd
  • sesame oil
  • chile oil
  • sesame paste
  • preserved mustard tuber
  • Chinese noodles
  • light soy sauce
  • dark soy sauce
  • Bombay mix

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on February 10, 2022

    That was a lot of firsts for me! First time testing or handling soft beancurd or zha cai or Bombay mix :) I was intrigued by the odour of zha cai that kind of grossed me out a little bit, but finally tasted all right, and I found soft beancurd too soft and breakable and quite bland, even mixed with the noodles and sauce. That might have been me not knowing what I was doing :) Overall, I still ate the dish, and I like the sauce!

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