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Huaxi beef noodles
Beef rice noodle soup
花溪牛肉粉 (Huāxī niúròu fěn) — Guiyang rice noodles in beef broth with braised beef, pickled greens and chilli
Breakfast in Guiyang means a steaming bowl of rice noodles at a counter, and the version from the Huaxi district on the city's southern edge is the one people queue for. Silky noodles sit in a clear, deeply beefy broth under slices of slow-cooked shin, and each diner finishes the bowl at the table from pots of tangy pickled mustard greens, toasted chilli and fresh herbs, so it is sour, spicy and savoury exactly to taste. The broth is light enough for the morning but rich in flavour. Serve it as a whole meal; a few extra pickles on the side are all it needs. Chef's tip: blanch the beef and rinse it before the long simmer; skipping this is the common mistake that leaves the broth cloudy and scummy.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the beef and broth
- 1 ½ lb beef shincut into 4 cm chunks
- 2 litres water
- 1 oz fresh gingersliced
- 2 spring onionsknotted
- 1 tsp Sichuan peppercorns
- 1 tbsp light soy sauce
- 1 ½ tsp saltto taste
For the bowls
- 14 oz dried thick rice noodlesor 1 kg fresh rice noodles
- 1 tbsp neutral oil
- 4 oz pickled mustard greensrinsed, squeezed and finely chopped
To serve
- 1 handful coriander (optional)chopped
- 1 handful mint leaves (optional)
- 1 spring onion (optional)finely sliced
- 3 tbsp roasted peanuts (optional)
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What you'll need
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Method
0/7 doneStep 1: Put 1 ½ lb beef shin in a pan of cold water, bring to the boil and boil for 3 minutes as grey foam rises. Drain and rinse each piece under warm water. Wash the pan.
8 minStep 2: Return the beef to the clean pan with 2 litres water, 1 oz fresh ginger, 2 spring onions, 2 star anise, 1 cinnamon stick or cassia bark, 3 bay leaves, 1 tsp Sichuan peppercorns and 1 tbsp light soy sauce. Bring to the boil, then cover and simmer gently over a low heat for 60–75 minutes, until a chopstick slides into the beef easily. (In a pressure cooker, 30 minutes at high pressure.)
70 minStep 3: Lift out the beef, let it cool for a few minutes and slice it thinly across the grain. Strain the broth, season with 1 ½ tsp salt and keep it at a gentle simmer.
Step 4: While the beef cooks, soak 14 oz dried thick rice noodles in warm water as the packet directs (usually 20–30 minutes) until pliable.
Step 5: Heat 1 tbsp neutral oil in a small frying pan and stir-fry 4 oz pickled mustard greens over a medium heat for 2 minutes, until dry and fragrant. Spoon into a bowl.
2 minStep 6: Cook the noodles in a large pan of boiling water for 2–4 minutes, until soft but still springy, then drain. Don't leave them too long: overcooked rice noodles turn mushy in the hot broth.
4 minStep 7: Divide the noodles among 4 deep bowls, lay the beef slices on top and ladle over the boiling broth. Let everyone add the pickled greens, 4 tbsp Guizhou chilli paste or chilli oil, 1 handful coriander, 1 handful mint leaves, 1 spring onion and 3 tbsp roasted peanuts at the table.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 42 g
- Carbs
- 72 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does huaxi beef noodles take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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