Entree: China – Henan – 河南烩面 ➤ Henan Huimian (Thick wheat noodles stewed in a rich braised meat broth with vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) beef shank or beef chuck, cut into 1–1.5 inch (2.5–3.8 cm) pieces
- 12 oz (340 g) fresh thick wheat noodles (hand-pulled or thick machine-cut)
- 6 cups (1.4 L) beef broth or water
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) Shaoxing wine (Chinese cooking wine)
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) vegetable oil
- 2-inch (about 15 g) piece fresh ginger, sliced
- 4 cloves garlic, smashed
- 2 star anise
- 1 small cinnamon stick (optional)
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 ml) white pepper
- 1 medium napa cabbage, about 12 oz (340 g), roughly chopped
- 3 green onions, white and green parts separated, sliced
- 2 tbsp (16 g) cornstarch mixed with 3 tbsp (45 ml) water to make a slurry
- 1 tsp (5 ml) sesame oil
- Salt to taste

Instructions

1. Heat the vegetable oil in a heavy pot or Dutch oven over medium-high heat. Add beef pieces and brown on all sides, about 6–8 minutes. Remove excess fat if necessary.
2. Add ginger, garlic, star anise, and cinnamon stick to the pot; sauté briefly until fragrant, about 1 minute. Pour in the Shaoxing wine to deglaze, scraping up browned bits.
3. Add beef broth, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a boil, then reduce heat to low, cover, and simmer until beef is tender, about 1.5–2 hours. Skim fat and foam as needed.
4. When the beef is tender, remove and set aside a few pieces for garnish; keep the rest in the pot. If you prefer a smoother broth, strain out the aromatics and return the broth to the pot.
5. Bring the braising liquid to a gentle boil. Add the fresh noodles and cook until just tender, typically 3–5 minutes for fresh thick noodles. Add the chopped napa cabbage and cook 2–3 minutes until wilted but still slightly crisp.
6. Stir in the cornstarch slurry a little at a time while simmering until the broth reaches a glossy, slightly thickened consistency. Return reserved beef pieces to the pot to warm. Adjust salt to taste and finish with sesame oil.
7. Serve hot in bowls topped with sliced green onions.