Recipe of Any-night-of-the-week Chinese Beef Noodle Soup

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Chinese Beef Noodle Soup. The food you want, when you want it. Chinese beef noodle soup is mainly made from beef, noodles and vegetables. Strain the noodles & divide them between the serving bowls.

During this period, cook noodles according to package instructions. You can either serve wide noodles or thin noodles. We use a less intense beef stock (instead of chicken and pork stock) as the base of the noodle soup.

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, chinese beef noodle soup. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Chinese Beef Noodle Soup is one of the most popular of current trending foods in the world. It's easy, it's fast, it tastes delicious. It's appreciated by millions every day. They are nice and they look wonderful. Chinese Beef Noodle Soup is something which I've loved my entire life.

The food you want, when you want it. Chinese beef noodle soup is mainly made from beef, noodles and vegetables. Strain the noodles & divide them between the serving bowls.

To get started with this particular recipe, we must prepare a few components. You can have chinese beef noodle soup using 33 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Chinese Beef Noodle Soup:

1. {Prepare 1 kg of Beef bones (optional).
2. {Take 2 kg of Beef (I used "beef finger meat" but shank and chuck are great).
3. {Prepare 2 tsp of whole coriander seeds.
4. {Take 2 tsp of whole fennel seeds.
5. {Take 1 tsp of whole cloves.
6. {Get 6 pods of star anise.
7. {Get 1 of orange peel.
8. {Take 2 sticks of cinnamon.
9. {Get 2 tsp of Szechuan peppercorns.
10. {Take 8-10 of bay leaves.
11. {Get 3/4 cup of oil.
12. {Take 2 of onions, sliced.
13. {Get 12 cloves of garlic, smashed.
14. {Take 4 of red chiles, halved.
15. {Make ready 10 of scallions, cut into thirds.
16. {Make ready 100 g of fresh ginger, sliced.
17. {Take 130 g of Rock Sugar.
18. {Prepare 3 tbsp of Doubanjiang (bean paste).
19. {Take 3 tbsp of La Doubanjiang (spicy bean paste).
20. {Make ready 1 cup of light soy sauce.
21. {Get 1 cup of dark soy sauce.
22. {Take 1 cup of Shaoxing wine (or rice wine).
23. {Take 2 tbsp of black vinegar.
24. {Get 4 of tomatoes, quartered.
25. {Prepare 4 tsp of MSG or salt.
26. {Take 1-3 tsp of Chili Oil for serving (see recipe).
27. {Take of Cilantro for serving.
28. {Take of Scallions for serving.
29. {Prepare 1/2 tsp of Black Vinegar for serving.
30. {Take 1 tsp of Sesame oil for serving.
31. {Take 1 tsp of soy sauce for serving.
32. {Get pinch of fresh ground white pepper for serving.
33. {Get 1 portion of wheat noodles for serving.

The beef is braised in a similar way, but the flavor is more similar to typical northern Chinese - spicy and savory without a taste of the sea. The dish usually uses fresh hand-pulled noodles that are wide and have a springy texture. Pour the stock into a large pan with the onion, carrots, ginger, garlic cloves, star anise, orange rind, fish sauce, tomato purée and chopped coriander stalks. Bring to the boil, then turn down the heat.

Instructions to make Chinese Beef Noodle Soup:

1. (optional) For extra beefy flavour, make beef stock with the bones by boiling them in water with your largest stock pot. After about 5 minutes there will be a lot of scum on top, so use a strainer to skim off the scum every couple of minutes until the stock produces no more foam. It should look a bit green and oily when finished (see pic). Reduce heat to keep it simmering for 1-3 hrs to extract maximum flavour. Alternatively, you can skip this step just use water.
2. While stock is simmering, blanch your beef to remove impurities. In a clean pot, boil just enough water to cover your beef and then add the beef and keep it boiling for 1-2 minutes. Remove the beef, rinse in clean water, cut into eating sized chunks. Discard the scummy water from this step..
3. Make spice ball by placing coriander, fennel, cloves, cinnamon, star anise, orange peel, Szechuan peppercorns, and bay leaves into a spice ball or spice bag..
4. In a wok or large pan over medium-high heat, pour in vegetable oil. Once heated, add the onions, garlic, chilis, scallions, ginger, rock sugar, and bean pastes. Cook until the onions start to become translucent..
5. Add Shaoxing wine, allow some alcohol to cook off, then add soy sauces..
6. Add the sliced beef, spice ball, and tomatoes. Stir fry for about 10 minutes..
7. Go back to your beef bone stock and remove all the bones, then strain it into a large bowl to remove all the sediment at bottom of pot..
8. Combine beef bone stock and beef with braising liquid/spices/vegetables in a large pot. Simmer on low heat for at least 2 hours until flavours combine and meat is tender..
9. Check occasionally and skim off any scum on the top. When almost finished simmering, taste the broth and season. I usually add 2-4 tsp of MSG at this point..
10. Remove spice bag, or if you didn't use bag, remove the meat and tomatoes and then strain out the remaining solids. Add meat and tomatoes back to broth..
11. To serve, put light soy sauce, sesame oil, black vinegar, and ground white pepper in bottom of each bowl. Add broth and noodles, and top with chili oil, thinly sliced scallions, and lots of cilantro..
12. ENJOY!.

Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water. You don't want these impurities from the beef making your soup cloudy. Stir beef stock, brown sugar, soy sauce, ginger and sriracha sauce into beef mixture; bring to the boil. In this classic soup, paper-thin slices of beef are cooked with rice noodles in individual serving bowls into which hot beef stock, herbs and spices have been added. For a more authentic tasting pho - you will [.] Through a sieve, pour the spiced soup into the beef pot.

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