Chinese Beef Noodle Soup
Chinese Beef Noodle Soup

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chinese beef noodle soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Chinese Beef Noodle Soup is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Chinese Beef Noodle Soup is something which I have loved my whole life.

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

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

We use a less intense beef stock (instead of chicken and pork stock) as the base of the noodle soup. 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. Bring to a boil and cook for a few more minutes until you see some foam floating on the top of the water.

Steps 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!

The dish usually uses fresh hand-pulled noodles that are wide and have a springy texture. 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. 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.

So that is going to wrap it up for this exceptional food chinese beef noodle soup recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!