Tian Shui Mian (甜水面) — Chengdu Sweet Water Noodles

4 small bowls

50 min

Thick, chewy hand-rolled noodles coated in a rich sweet-spiced soy sauce with chili oil, sesame paste, and roasted soybean powder.

prepLightly dust work surface for rolling noodles
250 g all-purpose flour	Mix flour, salt & water into dough	Knead to 3 shines, rest 10 min if stiff, knead again	Cover & rest dough 30 min total	Roll dough flat, fold & roll 3 times to 8 mm	Cut noodles into 8 mm strips	Boil noodles until float, 3–5 min, drain	Divide noodles into 4 bowls, add sauce & toppings
120–125 g water
⅙ tsp salt
150 g soy sauce	Simmer soy sauce, sugar, water & spices 10–12 min	Strain spices, cool sauce
40 g brown sugar
40 g water
¼ tsp fennel seeds
2 slices mature ginger
1 clove
1 cao guo (Chinese black cardamom)
2 bay leaves
1 small cinnamon stick
1 star anise
1 tbsp Chinese sesame paste (thinned with ~1.5 tbsp water)	Thin sesame paste with water until pourable
chili oil (homemade preferred)
roasted soybean powder
3 cloves garlic, crushed or minced
Sichuan peppercorn powder
mushroom seasoning

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