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Chewy noodles made from oat flour are served with a savory sauce in this distinctive Shanxi specialty. This unique, high-fiber dish is a healthy family alternative to wheat noodles and supports diabetic-friendly eating.
1. In a large mixing bowl, combine oat flour and a pinch of salt. Create a well in the center and add the egg and water; mix until a shaggy dough forms.
2. Knead dough vigorously on a lightly floured surface for 5–8 minutes until it becomes elastic and smooth, adding a touch of water if too dry.
3. Cover the dough with a damp cloth and allow it to rest at room temperature for 20 minutes to relax the gluten substitute in the oats.
4. Roll out the dough to ¼-inch thickness and cut into long noodle strips using a sharp knife; dust noodles lightly with oat flour to prevent sticking.
5. Bring a pot of water to a rolling boil, then add the noodles. Stir immediately and cook for 4–5 minutes until noodles are tender but chewy. Drain and rinse in cool water to remove excess starch.
6. Sauté scallions and sliced shiitake mushrooms in a skillet over medium heat with sesame oil for 2–3 minutes until fragrant.
7. Add garlic, soy sauce, dark soy sauce, and rice vinegar to the skillet, stirring briskly for 1 minute until the sauce thickens slightly.
8. Toss drained noodles with the savory sauce mixture, ensuring even coating, and serve immediately.
