Serves 4 people
300 g longevity noodles (cooked)
1.5 L water
3 tbsp vegetable oil
300g beef shank (cut into 1 cm slices)
1 onion (sliced)
8 cloves garlic (bruised with skin on)
10 g ginger (sliced)
50 g spicy bean paste
2 tbsp shacha paste
20 g tomato paste
5 pcs dried chili (cut in half)
1 carrot (peeled and cubed into cubes)
1 tomato (cut into wedges)
chopped preserved vegetables
1 stalk spring onion (slice for garnish)

Recipe Courtesy of
Asian Food Network

Beef Noodles

Thick, steaming rich broth over a bowl of noodles. Cook this easy beef noodles today, perfect on cold days or when you're feeling down.

Difficulty: Easy

Preparation: 15 min
Cook: 135 min
Clean up: 15 min

Steps: 3 steps
15 Ingredients

Difficulty: Easy
Steps: 3 steps
15 Ingredients

Preparation: 15 min
Cook: 135 min
Clean up: 15 min

Instructions

Pan-fry beef
- Into a soup bag, toss in the star anise, cinnamon, bayleaf, Szechuan peppercorn, fennel seeds, coriander seeds, cumin seeds and black pepper. Set aside for later use.
- In a pan, heat enough oil to sear beef until brown and set aside.

Pan fry vegetables
- In the same pan, stir-fry preserved vegetables then set aside.
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Cook broth
- In a stockpot, heat some oil over medium-high heat. Add in onion, garlic, ginger, spicy bean paste, sa cha sauce and tomato paste.
- Fry for about 3 minutes to combine all ingredients well.
- Toss in previously fried preserved vegetables, dried chili, carrots and tomatoes.
- Add in water, followed by spice bag and beef slices.
- Cover and simmer over low heat for 2 hours.

Garnish and Serve!

Ladle the hot soup and beef chunks into noodle bowl and serve immediately. Garnish with spring onions.

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Name: Beef Noodles
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D2H15M0S
Total time: P0Y0M0D2H30M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 300 g longevity noodles (cooked); 1.5 L water; 3 tbsp vegetable oil; 300g beef shank (cut into 1 cm slices); 1 onion (sliced); 8 cloves garlic (bruised with skin on); 10 g ginger (sliced); 50 g spicy bean paste; 2 tbsp shacha paste; 20 g tomato paste; 5 pcs dried chili (cut in half); 1 carrot (peeled and cubed into cubes); 1 tomato (cut into wedges); chopped preserved vegetables; 1 stalk spring onion (slice for garnish)