Heyang Noodles Page

Heyang Noodles

　　Heyang Noodles is a traditional Han Chinese noodle dish from Heyang District, Shaanxi Province. It is made by mixing buckwheat flour into dough, pan-frying it into flatbread, then cutting it into strips. It is served with a variety of seasonings and condiments. The noodles are chewy and delicious, with a rich, oily flavor featuring strong sour and spicy notes. The buckwheat used is considered one of the most nutritious grains among cereals, being high in starch, protein, amino acids, vitamin P, vitamin B1, B2, rutin, magnesium, total flavonoids, and essential amino acids needed by the human body—making it a very healthy food choice. It is a specialty noodle snack from Hancheng.

　　Preparation Method:

　　1. Use locally sourced buckwheat flour from Hancheng mixed with water to form the dough, which is then pan-fried into flatbread before being cut into strips. The width of the strips should be similar to that of regular noodles (not too thin or too wide—moderate is best).

　　2. Next, prepare the condiments. The required ingredients include: scallions, lard, salt, vinegar, chili oil, and cooked chili. Place an appropriate amount of lard at the bottom of a bowl and add finely chopped scallions.

　　3. Boil an appropriate amount of water (similar to the steps for cooking noodles), put the noodles into the pot, wait about 10 seconds, then remove them and place them into the bowl with the prepared condiments. Next, according to personal taste, add salt, chili oil, cooked chili, and vinegar. Mix well, and it’s ready to eat.