Ingredients

  • 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)

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Recipe Courtesy of
Asian Food Network

Beef Noodles

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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.
  • Easy
  • 15 min
  • 135 min
  • 15 min
  • 3 steps
  • 15 Ingredients
  • Easy
  • 3 steps
  • 15 Ingredients
  • 15 min
  • 135 min
  • 15 min

Instructions

  1. 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.


  2. Pan fry vegetables

    • In the same pan, stir-fry preserved vegetables then set aside. 


  3. 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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    Ingredients
    • 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)

    Nutrition
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