Description
Xiaomin Noodles is a type of noodle dish originating from Chongqing Province in China. It is made with chewy wheat noodles seasoned with chili oil, aromatics, and a little soup. The dish is also traditionally served with stewed beef, pickled mustard greens, and peanuts.
Ingredients
Braised beef:
700g (1 lb 8 oz) beef chuck steak, cut into roughly 4cm (1.5”) cubes
sea salt
1 tbsp vegetable oil
½ cup Chinese Shaoxing wine
4 spring onions (scallions), cut into batons
4cm (1.5”) piece ginger, julienned
2 whole star anise
½ tsp Chinese five spice
2 tbsp doubanjiang*
2 tbsp soy sauce
1 tsp sugar
Chilli oil:
100g (3.5 oz) small dried red chillies
2 tbsp green Sichuan peppercorns
2 cups vegetable oil, plus 1 tsp extra
Bowl bases:
4cm (1.5”) piece ginger, finely chopped
6 garlic cloves, finely chopped
¼ cup finely chopped spring onion (scallions)
4 tsp Chinese black vinegar*
4 tsp sesame oil
6 cups chicken stock
400g (14 oz) dried thin wheat noodles
¼ cup roasted peanuts, crushed
4 tbsp finely chopped pickled mustard greens*
finely chopped coriander (cilantro) leaves, to serve
Instructions
- Cut the chuck steak into small pieces and season with salt. Heat a pan with oil and brown the beef. Deglaze the pan with Chinese shaoxing wine.
- Add sliced spring onions, sliced ginger, star anise, Chinese five spice, dobenjang, soy sauce, sugar, and a little water. Mix well and simmer for 90 minutes or until the beef is tender.
- To make the chili oil, remove as many seeds as possible from small Chinese dried red chilies. Toast the chilies in a dry wok or pan, then add Szechuan peppercorns and toss for another 20 seconds. Grind the chilies and peppercorns until coarsely powdered. Heat vegetable oil until sizzling and pour over the chilies.
- Dry roast the peanuts until caramelized, then coarsely grind them. Finely chop the pickled mustard greens and set aside.
- In a separate bowl, mix chopped garlic, julienned ginger, Chinese black vinegar, sesame oil, and chili oil. Add hot chicken stock.
- Cook the wheat noodles according to package instructions, then add to the bowl with the garlic and ginger mixture.
- Top with the stewed beef, pickled mustard greens, peanuts, and coriander.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stew, Boil, Mix
- Cuisine: Chinese
Nutrition
- Serving Size: 4 servings
- Calories: 620
- Sugar: 5g
- Sodium: 1215mg
- Fat: 34g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 60mg