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Changde Beef Rice Noodles

| By: Daisy Hou |


The soup-based Changde beef rice noodles is a classic in Hunan, China. They claim that the taste cannot be made elsewhere because of the specialty beef, as well as the specialty water that they use to make the rice noodles. Although I have not been to Changde for a very long time, the memory I have of the rice noodles is long-lasting.


Ingredients

Yield: Beef can be separated into 6-7 portions. Rice noodles are boiled as needed.


For the Braised Beef:

  • Stew beef 1 kg

  • Dark soy sauce 30g

  • Light soy sauce 30g

  • Sugar 20g

  • Cooking wine 60g

  • Salt 5g

  • Green onion 75g

  • Ginger slices 20g

  • Zanthoxylum bungeanum (Sichuan Peppercorn) 2g

  • 5 pieces of dried red pepper

Other Ingredients:

  • Thick, round Rice noodles (rice noodles should be clear)

  • Cilantro/small pieces of green onion


Cooking Instructions

For the Braised Beef:

  1. Cut green onions into 4 cm chunks and slice fresh ginger into 2cm rounds

  2. Put all ingredients for braised beef into pressure cooker, mix together and set to cook meat with high level. The entire process should be between 60 and 90 minutes.

For the Rice Noodles:

  1. When the beef is almost ready, boil 8 cups of water for each serving of rice noodles. Each serving of rice noodles is about 118g.

  2. After water reaches a boiling point, put rice noodles in and turn heat to medium high.

  3. Stir occasionally. Boil for about 15 minutes until noodles are soft.

  4. Takes noodles out, rinse with cold water and immerse fully in cold water so noodles are not sticking together. The water should become clear.

  5. Boil another pot of water to boiling point, and put noodles back in for one to two minutes so that they are hot again.

  6. Take noodles out and put into individual serving bowls. Add braised beef and top with cilantro or green onion.


Notes
  • Most of the time I don’t have fresh Changde rice noodles from the Hunan province, so I use dried Guilin rice noodles from Guangxi Province. Boiling a second pot of water will prevent rice noodles from being mushy and absorbs all the soup.



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