If you only try one thick noodle dish, make it biang biang noodles with tomato and egg sauce. Yes, I know that sounds like a breakfast scramble, but trust me. The tangy-sweet tomato and fluffy scrambled egg create a silky sauce that coats the thick, chewy noodles perfectly. It’s comfort food on steroids. I ate it last week and literally hugged the bowl when I was done. (No shame.)
Or, if you’re a carnivore, go for zha jiang mian with thick noodles—a dark, salty pork sauce with cucumber and bean sprouts. It’s like a Chinese Bolognese, but better because it’s noodle-thick.
