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Qing Tang Mian (Clear Broth Noodles) in a bowl with beef slices, garlic, chili, and spinach.
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Qing Tang Mian (Clear Broth Noodles)

A recipe for Qing Tang Mian (Clear Broth Noodles)! These noodles are served in a flavorful beef broth with spinach, garlic, and chiles.
Course Breakfast
Cuisine Chinese
Keyword beef broth, Chile, China, Chinese, garlic, noodle, soup, spinach
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 2 Servings

Ingredients

  • 3 1/2 ounces (100 grams) dried or (200 grams) fresh alkaline noodles
  • 3-4 bird's eye chiles divided
  • 3-4 garlic cloves chopped or grated into a paste
  • 1 teaspoon water
  • 1 1/4 cups (300 milliliters) good-quality beef broth
  • 1/4 cup (50 grams) spinach roughly chopped
  • 3-4 thin slices of beef optional
  • 2 tablespoons Shanxi mature vinegar
  • Salt

Instructions

  • Bring a large pot of water to a boil and cook the noodles according to the package instructions, then drain and rinse under cold water. Set aside.
  • Reserve one of the chiles and finely chop the rest, with the seeds.
  • Add the chopped chiles to a bowl with a small pinch of salt. Stir and set aside.
  • Put the garlic into a bowl with a small pinch of salt and the water. Stir and set aside.
  • Pour the beef broth into a pot and add the reserved chile, then bring to a gentle simmer.
  • Divide the noodles between two bowls and pour over the beef broth.
  • Add the spinach and stir it in until it wilts, then top with a generous spoonful of the garlic, some chopped chile, and a few beef slices, if using.
  • Add a drizzle of vinegar and serve immediately.