黔味春卷拌面
A vibrant Guizhou-inspired meal featuring springy noodles tossed in a spicy, tangy sauce, accompanied by a colorful stir-fry of seasonal vegetables and crispy spring rolls. Perfect for a springtime indulgence, this dish balances heat, sourness, and freshness.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
2 人份 servings
总时长 Total
50 分钟 min
fresh egg noodles
or dried noodles, cooked al dente
soy sauce
Chinkiang vinegar
or black vinegar
chili oil
preferably Guizhou-style with sediment
sugar
garlic
minced
sesame oil
carrot
julienned
bell pepper
julienned
bean sprouts
wood ear mushrooms
rehydrated and sliced
vegetable oil
for stir-frying
salt
spring roll wrappers
store-bought or homemade
cabbage
finely shredded
glass noodles
soaked and drained
egg
lightly beaten
all-purpose flour
mixed with water to form paste
oil
for deep-frying
chopped scallions
for garnish
toasted sesame seeds
for garnish
Prepare the spring roll filling: In a bowl, combine shredded cabbage, soaked glass noodles, and a pinch of salt. Add beaten egg and mix well.
Place a spring roll wrapper on a clean surface. Spoon 2 tablespoons of filling along one edge. Roll tightly, folding in the sides, and seal the edge with flour paste. Repeat for all wrappers.
Heat oil in a deep pan to 170°C (340°F). Deep-fry spring rolls until golden brown, about 3-4 minutes. Drain on paper towels.
Cook noodles according to package instructions. Drain and rinse with cold water. Set aside.
In a small bowl, whisk together soy sauce, vinegar, chili oil, sugar, minced garlic, and sesame oil to make the sauce.
Heat vegetable oil in a wok over high heat. Stir-fry carrot, bell pepper, bean sprouts, and wood ear mushrooms for 2-3 minutes. Season with salt.
Toss the cooked noodles with the prepared sauce. Divide noodles between two plates.
Top noodles with the stir-fried vegetables. Place two spring rolls on the side of each plate.
Garnish with chopped scallions and toasted sesame seeds. Serve immediately.
Cooking Tips