NOTE TO BLOG VISITORS - I am not currently doing noodle restaurant visit reports, but focusing on diving more deeply into noodle research, so this blog will be updated less frequently. For the latest Asian noodle news, and features from external sources, follow

Sunday, May 4, 2014

Terra Cotta Warrior's Shaanxi Stir-fried Wide Noodles: A Close Cousin to Xinjiang Geiro Lagman

I headed for Terra Cotta Warrior with the intention a trying out the yang rou pao mo there, but my gaze wouldn't break away from the menu item "Shaanxi stir-fried wide noodles" (something about the "wide" in there).  After confirming that the dish had some meat in it (pork) I ordered it along with a side order of "Mixed cold shredded potatoes" (liang ban tu dou si in Chinese), another Xi'an specialty.

I wasn't quite sure what to expect, but envisaged some flat, belt-like biang biang style noodles. When my Shaanxi chao la tiao zi arrived, I was surprised (but not disappointed) that the dish that greeted my senses was instead a ringer for an Uyghur dish from further down the Silk Road in Xinjiang, geiro lagman.  Like the Uyghur dish, Terra Cotta Warrior's had chubby, irregular rope-like hand pulled noodles adorned with onions, tomatoes, red and green bell peppers and a few slices of jalapeno peppers to add a little heat.

The pork was a giveaway that this was a secular Shaanxi version, of course, and the dish had more sauce to it than its halal cousin would have had, being stir-fried rather than braised, as I believe the Xinjiang version is. But overall, the flavor mix and the robust, chewy noodles (WINNING!) of both versions make for a very satisfying culinary ecumenism, and I left not regretting having let the pao mo wait until another visit.

Where slurped: Terra Cotta Warrior, 2555 Judah Street, San Francisco

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