MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chinese Beef Noodle Soup
Categories: Beef, Vegetables, Herbs, Pasta, Chilies
Yield: 6 Servings
1 tb Oil
1 tb Szechuan peppercorns
1 1/2 lb Boneless beef chuck roast;
- cut in 2" cubes
3 sl Fresh gingerroot (1/4")
4 c Water
1/2 c Soy sauce
2 tb Shaoxing cooking wine
1 tb Rock sugar or honey
2 ts Chile-bean paste
5 Whole star anise
2 Bay leaves
2 Green onions; thin sliced
2 Dried Szechuan chilies
1/2 ts Salt
2 md Carrots; chopped
2 md Daikon radish; chopped
14 oz Uncooked Chinese noodles
Fresh cilantro leaves
- (optional)
Sesame oil (optional)
In a Dutch oven or large saucepot, heat oil over medium heat. Add
peppercorns; cook until fragrant, 1 to 2 minutes, stirring
constantly. Using a slotted spoon, remove peppercorns; discard.
In the same pan, over medium-high heat, add beef, and ginger. Cook,
stirring often, until beef is browned, 8 to 10 minutes. Add water,
soy sauce, wine, sugar, chile-bean paste, star anise, bay leaves,
green onion, dried chilies, and salt; bring to a boil. Reduce heat;
cover and simmer 30 minutes.
Stir in carrots and radish. Continue to simmer until vegetables are
tender, 55 to 60 minutes longer. Remove and discard star anise, bay
leaves, and dried chiles.
Meanwhile, cook pasta according to package directions; drain. Add
noodles to soup.
Serve in bowls with additional green onions, additional chile-bean
paste, fresh cilantro leaves, and sesame oil, as desired.
Recipe by Tria Wen, San Francisco, California
Recipe FROM:
https://www.tasteofhome.com
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