Chinese Beef Noodle Soup
Here is a delicious recipe for Chinese Beef Noodle Soup. It’s a family favorite in Taiwan, spicy and wonderfully warming on a cold winter’s night. Double the recipe since it’s addictive and everyone asks for seconds.
2 lbs.beef stew meat cit in 1” cubes
1 lb of Chinese noodles
5 cups soup stock (I use chicken and beef stock combined)
2-3 scallions – smashed
½ T sliced fresh ginger – smashed
1 T hot bean paste (available at Chinese grocer )
½ cup soy sauce
Cilantro (can be added to the soup when it’s done)
6 cups of water
2 star anise seed or more if you like
Spinach
Put in each bowl before serving:
1 t sesame oil
1/8 t black pepper
1 t soy sauce
½ T scallion – sliced
Heat 3 T oil in the bottom of a large pot. Saute scallion, ginger and garlic. Add hot bean paste. Add the meat in small batches-saute until sealed. Add ½ a cup of Soy Sauce. Add 5 cups Soup Stock. Add 6 Cups of Water. Add anise seed. Simmer slowly…. the longer, the better.
Add cooked noodles to prepared bowls and add spinach leaves and cilantro to taste. Fresh or frozen spinach can also be added to the soup pot just before serving.
