Sichuan Palm Noodles (手掌麵)?
Given the increased populatrity of Sichuanese cuisine in SGV, does anyone know of a place offering palm noodles (or "shouzhang mien" or 手掌麵)?
It's essentially a ball of dough pressed against the palm of your hand, then kneaded with a fist from one hand against the palm of the other hand, resulting in a doughy disc of goodness.
Served most often just like dan dan mien -- i.e., topped with hot chili oil, peppercorns, meat morsels, pickled veggies, etc.
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Tripeler
Sep 22, 2010 12:48 AM
Is the doughy disc then sliced into noodles? It's not just a big disc of dough that gets boiled, right?
›9 Replies-
re: Tripeler
ipsedixit
Sep 22, 2010 09:39 AM
It's just a big disc of dough that gets boiled, and eaten that way. It's not cut up at all. No knife involved (in fact, I can't think of any Chinese handmade noodles that actually involve a knife, except for perhaps cutting the rolled dough rope into balls, but that's usu. done easily, if not better, by hand).
The discs are probably about the size of a wonton wrapper, but not smooth. Rather, because of the pounding by the fist, it is a disc pockmarked with nooks and crannies (at least when done right). Then after it's cooked, all those nooks and crannies act like a sponge for whatever accoutrements you decide to pair the noodles with.
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re: ipsedixit
"...in fact, I can't think of any Chinese handmade noodles that actually involve a knife..."
Say what?
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re: tissue
ipsedixit
Nov 8, 2010 07:20 PM
It is similar, but also different.
The noodles at Ondal 2 are Soojaebi, which are basically dough pieces pulled, or ripped, into flat discs. The Palm Noodles that I am looking, on the other hand, are kneaded by pounding the dough against the palm of one hand with the fist of the other. The texture is different, as you can imagine, from the pounding.
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Ondal 2
4566 W Washington Blvd, Los Angeles, CA 90016
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