Dry-Tossed Noodles with Ground Beef and Fresh Chili (Shengjiao Niurou Mian, 生椒牛肉面)
Servings: 2 servings
The Mala Market
Ingredients
For the Beef Topping
- 1 tablespoon vegetable oil (Sichuan caiziyou preferred)
- 5 ounces (150 grams) ground beef
- ½ tablespoon Shaoxing wine
- ½ inch ginger, cut into thick slices
- 2 teaspoons sweet wheat paste (tianmianjiang)
- 1 teaspoon doubanjiang, roughly chopped
- ½ teaspoon five spice powder
- ½ cup beef stock (or water)
For the Sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons light soy sauce
- 2 teaspoons Sichuan-style chili oil
- 1 teaspoon granulated sugar
- ½ teaspoon red or green Sichuan pepper oil
- ½ teaspoon MSG (optional)
For the Noodles
- 7 ounces (200 grams) dried alkaline wheat noodles
- ⅔ cup cilantro, roughly chopped
- 2 teaspoons seeded and diced red chili, such as red cayenne, jalapeño or Fresno
Instructions
Make the Topping
- In a wok, heat the vegetable oil over medium until hot. Add the ground beef and stir-fry, breaking it up with a spatula, until the meat is browned and cooked through. Add the Shaoxing wine and ginger and fry until fragrant.
- Reduce the heat to low, then add the sweet wheat paste, doubanjiang and five-spice powder. Stir-fry until the beef is evenly coated in the sauce, about 2–3 minutes.
- Deglaze the wok with half the stock (or water), bringing it to a light simmer over medium heat. Simmer for about 7–8 minutes until the sauce is reduced. Add the remaining stock and simmer for another 8–10 minutes. At this point, the beef should still be saucy, not dry, as it provides most of the sauce for the noodles. Set it aside while you prepare the sauce and cook the noodles.
Make the Sauce
- Divide the toasted sesame oil, soy sauce, chili oil, Sichuan pepper oil, sugar and MSG (if using) evenly between two noodle bowls. Mix to combine.
Cook and Assemble the Noodles
- Bring a pot of water to a boil and cook the dried wheat noodles according to the package instructions until they are al dente. Use a noodle strainer, sieve or colander to drain the water completely, then shake it well to remove any excess water. Immediately divide the noodles between the two bowls.(If the noodles are sticky and clumping, you can toss them in 1 teaspoon sesame oil before adding to the bowls.)
- Top each bowl of noodles with 2 tablespoons of the beef topping and half of the chopped cilantro and diced chili. Eat immediately, before the noodles get cold.