Chinese Beef Noodle Soup
Chinese Beef Noodle Soup

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chinese beef noodle soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Chinese Beef Noodle Soup is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Chinese Beef Noodle Soup is something which I have loved my entire life. They’re fine and they look wonderful.

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

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!

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’s going to wrap this up for this special food chinese beef noodle soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!