Biang biang style mushroom chilli noodles
I had an amazing dinner at Xi’an Biang Biang Noodles - large flat noodles covered in chilli oil with chunky oyster mushrooms. Lush. This is my version of that kind of meal, optimised for cooking in the woods with minimal fuss! In this recipe, I use dried mushrooms. Cooking the tofu and noodles in the broth infuses them with an amazing mushroomy flavour. Cooked in the mess tin, a brilliant one-pot-wonder meal that really packs a hot and spicy punch. Simply start with hot water and introduce the ingredients over time to bring the dish together.
Ingredients
- Hot water (to nearly fill the mess tin)
- Dried porcini mushrooms (or, really any dried mushroom)
- Tofu knot things
- Large flat noodles - I used Taiwaneese style, but any would do
- Crunchy chilli garlic sauce
Method
- Fill the mess tin to about 2cm from the brim with water and bring to the boil
- Add in a handful of dried mushroom and cover with the lid
- Boil the dried mushrooms for 20 mins
- Add a handful of dried tofu knot things and boil for a further 6 mins
- Add the noodles and cook for another 5 mins
- Drain the noodles and stir in one tablespoon of the chilli sauce
- Return to the heat for 30 seconds to heat through, then eat!
Suggested variations
- Experiment with different dried mushrooms - I used porcini mushrooms as that’s what I had available at the time, but there are lots of wonderful verities to try!
- Swap out different types of noodle, just adjust the cooking time accordingly
- Throw in a handful of edamame beans and garnish with spring onions to liven it up