Sichuan and Southwestern Chinese · lunch
Chongqing Xiaomian (Chongqing Little Noodles) A fiery, numbing bowl of thin wheat noodles in a chili, sesame and Sichuan pepper broth, topped with braised beef, pickled mustard greens and peanuts. Chongqing's signature street-style breakfast and lunch.
total 2 hr 35 min
prep 20 min
cook 2 hr 15 min
servings 4 Keep this recipe Add a copy of Chongqing Xiaomian (Chongqing Little Noodles) to your Saucepan library.
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Back to 4 servings Braised beef 700 g beef chuck steak, cut into roughly 4 cm cubes sea salt, generous amount, for seasoning the beef 1 tbsp vegetable oil 0.5 cup Shaoxing wine 4 scallions, cut into batons 4 cm ginger, julienned 2 whole star anise 0.5 tsp Chinese five spice 2 tbsp doubanjiang, fermented broad bean and chili paste 2 tbsp soy sauce 1 tsp sugar Chili oil 100 g small dried red chilies, seeds removed as far as possible 2 tbsp green Sichuan peppercorns, dry-roasted and ground to a fine powder 2 cups vegetable oil, plus 1 tsp extra Bowl bases 4 cm ginger, finely chopped 6 garlic cloves, finely chopped 0.25 cup scallions, finely chopped 4 tsp Chinese black vinegar, Chinkiang vinegar; or half balsamic and half white vinegar 4 tsp sesame oil 6 cups chicken stock, strong, ideally homemade 400 g dried thin wheat noodles, fresh alkaline noodles also work Toppings 0.25 cup roasted peanuts, crushed 4 tbsp pickled mustard greens, zha cai, finely chopped cilantro leaves, finely chopped, to serve
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1 Step 1: Season the beef generously with salt. Heat the vegetable oil in a heavy-based pan over medium-high heat and sear the beef in batches for 4 to 5 minutes per side until a golden crust forms. The beef should not cook through.2 Step 2: Deglaze the pan with the Shaoxing wine. Add the scallion batons, ginger, star anise, five spice, doubanjiang, soy sauce, sugar and 2 cups of water. Cover and simmer on low for about 90 minutes, until the beef is soft and tender when pierced.3 Step 3: Snip the dried chilies into large pieces over a colander and shake out as many seeds as you can.4 Step 4: Dry-roast the chilies in a wok over low heat for 4 to 7 minutes, stirring, until fragrant and toasty. Add 1 teaspoon of oil and stir-fry for about 2 minutes until glossy. Add the ground Sichuan pepper for 30 seconds, then grind everything to a coarse powder and transfer to a heatproof jar.5 Step 5: Heat the 2 cups of vegetable oil in a small saucepan over medium heat for about 10 minutes, until a wooden spoon dipped in forms small bubbles. Pour the hot oil over the chili powder and let it cool.6 Step 6: Bring a large pot of water to a boil for the noodles.7 Step 7: Divide the chopped ginger, garlic, scallion, black vinegar and sesame oil among four warm serving bowls, then add chili oil to taste.8 Step 8: Heat the chicken stock until steaming hot and ladle it equally over the aromatics in each bowl.9 Step 9: Cook the noodles in the boiling water according to the package directions until just tender, then drain and divide among the bowls.10 Step 10: Top each bowl with braised beef, crushed peanuts and pickled mustard greens, sprinkle with cilantro and serve immediately.getsaucepan.com/r/119cb158-1ca0-5b17-a56c-8f5a2ad335ca
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