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

 Uncle Dirty Dave's Archives

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