Dry Mix Noodle 干捞米粉 Recipe

Prepare and parboil beef

Place the beef shank in a pot and cover with cold water. Bring to a rolling boil and blanch for 5 minutes to remove scum. Drain and rinse the beef and the pot to remove impurities.

Return the cleaned beef to the pot. Add 1600 ml fresh water, smashed ginger, smashed garlic, tied scallions, star anise, Sichuan peppercorns, light soy sauce, dark soy sauce, cooking wine and rock sugar. Bring to a simmer, then reduce heat to low and cover partially. Simmer gently until very tender, about 2 to 2.5 hours (or pressure cook for 40–50 minutes). Add salt during the last 20 minutes of braise. Keep the braising liquid — you will use a small amount for finishing and it makes a good dipping broth.

When beef is tender, remove and let rest 10 minutes, then thinly slice across the grain into bite-sized pieces. Reserve 4–6 tbs braising liquid for the dish and keep the remainder as soup if desired.

Soak the dried lily flowers in warm water for 20–30 minutes until softened. Rinse, trim any tough ends, and cut into 1–2 inch lengths.

If using store-bought pot-stewed eggs (marinated), halve and set aside. If making quickly: simmer eggs for 7 minutes, cool in ice water, peel and marinate in 2 tbs soy + 1 tbs dark soy + 1 tbs rice vinegar for at least 30 minutes.

Bring a large pot of water to a rolling boil. Briefly submerge the rice vermicelli (10 oz) for 1–2 minutes if fresh/thicker, or follow package instructions if dried — cook until just tender (al dente). Do not overcook. Immediately drain and rinse under cold water to stop cooking and to keep noodles from sticking. Drain well.

Warm the pickled Chinese cabbage in a small skillet over medium heat with 1 tsp oil for 1–2 minutes to take the chill off and reduce raw sharpness. Add the rehydrated lily flowers and stir for 30–60 seconds just to combine and warm.

If using sour fermented black beans (douchi), lightly rinse and mince them; if you have sour bean sauce, use as directed. Mix the pickled cabbage, lily flowers and sour bean into a bowl to form the vegetable component.

In a small bowl combine 2 tbs sesame oil, 1.5 tbs black rice vinegar, 2 tbs chili oil, 1 tbs light soy sauce, 0.5 tsp sugar, 0.5 tsp salt, 0.25 tsp white pepper, 1 tsp minced garlic, chopped cilantro and chopped scallion. Taste and adjust balance between vinegar and chili to your preference. This is the primary seasoning for the dry-tossed noodles.

Place the drained noodles into a large mixing bowl. Add the warm pickled cabbage/lily flower mixture, sliced braised beef, chopped roasted peanuts, halved pot-stewed eggs (arrange on top later if plating), and the sauce. Add 1–2 tbs reserved braising liquid or 2 tbs pickled mustard greens brine to loosen and add depth (start with 1 tbs and add more if too dry).

Using tongs or chopsticks, gently but thoroughly toss everything together so the sauce coats the noodles and the vegetables/meat are evenly distributed. Adjust seasoning: more vinegar for brightness, more chili oil for heat, or a pinch more salt if needed.

Divide the tossed noodles among serving bowls. Arrange any remaining sliced beef on top if desired, place halved pot-stewed eggs beside the noodles, and sprinkle with chopped roasted peanuts, fried shallots, and toasted sesame seeds. Drizzle a little extra sesame oil or chili oil if liked.

Serve immediately as Dry Mix Noodle (Gan Lao Mifen). Offer reserved braising liquid or a small bowl of hot broth on the side for sipping or for those who prefer to loosen their noodles.