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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)
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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.
Healthy
Healthy
No Milk
No Milk
No Alcohol
No Alcohol
No Pork
No Pork
Healthy
Healthy
No Milk
No Milk
No Alcohol
No Alcohol
No Pork
No Pork
  • 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)

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