Dry noodle
Ramen Rater Top 10 China 2021
ChinaBaijia
Sichuan Baijia Chongqing Noodles Burning Dry Noodle
Chongqing hot-pot style: deep, oily chilli heat with bold spice.
Cook it
On the machine
1then2
Press 1, then 2 on the cooking machine to start.
3:50
3 min 50 sec
- Spice
4 of 5 · Very hot- Style
- Dry
- Diet
- Ask the crew
- Packet
- 110 g
About this noodle
Sichuan Baijia Chongqing Noodles Burning Dry Noodle by Baijia is a Chinese favourite you can cook here at MEON. Chongqing hot-pot style: deep, oily chilli heat with bold spice.
It's a mix-and-eat noodle: cook, drain most of the water, then toss through the sauce so it coats every strand.
How to cook it at MEON
- Grab your packetPick it off the wall and bring it to the cooking machine with a MEON bowl.
- Pairings inPut the noodle block and your pairings in the bowl. Keep the sauce and flakes aside.
- Press 1, then 2Press 1, then 2 on the machine. It cooks for 3 minutes 50 seconds.
- Egg and cheese lastIn the last 30 seconds, crack the egg and add cheese on top of the noodles, not on the bowl, so it doesn't burn.
- Drain and tossPour off most of the water, keeping a couple of spoonfuls, then mix in the sauce and flakes until glossy.
If the packet instructions differ, follow the packet. The crew is always happy to help.
Pairs well with
Check the packet for allergens and full ingredients, and ask the crew if unsure.
