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Buckwheat noodles with red-braised beef (Niu tou qiao mian) from Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop

  • spring onions
  • celery
  • stewing beef
  • fresh ginger
  • whole star anise
  • chilli oil
  • chilli bean paste
  • sweet fermented sauce
  • stock
  • Shaoxing rice wine
  • light soy sauce
  • wholewheat noodles

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Notes about this recipe

  • Eat Your Books

    Can substitute tamari soy sauce for light soy sauce.

  • Breadcrumbs on March 25, 2013

    p. 286 - I made the Red Braised Beef earlier this month then reserved and froze enough to make this dish. I had the buckwheat noodles required and they cook in 5 mins. While the noodles cooked I warmed some stock. Warmed stock is placed in a bowl along w light soy sauce and some chili oil. Cooked noodles are placed atop. Note that Fuchsia suggests you rinse the noodles. I did not and also didn’t notice any issue w skipping this step. The warmed red braised beef is then plated atop the noodles and the dish is garnished w chopped Chinese celery. We loved this dish. The nutty flavoured noodles were slippery and slurpy. The combination of the broth and the red braised beef sauce was wonderfully fragrant and flavourful, and the Chinese celery was a delightful surprise. We’ve never had this celery before and we loved its fresh, bright flavours. This was a perfectly balanced delicious dish. Photo here: http://chowhound.chow.com/topics/892281#7964961

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