Taiwan Beef Noodle Soup Type Noodles

for six servings

• 6 qt h2o , plus more as needed
• 2 lb beef shank ( 910 chiliad )
• half dozen scallions , halved crosswise, divided
• 8 slices fresh ginger , divided
• 6 pods star anise , divided
• ½ cup vegetable oil ( 120 thousand )
• half dozen cloves garlic
• two red chiles , halved lengthwise
• 1 medium white onion , sliced
• ane piece rock saccharide
• 3 tablespoons spicy bean paste , or regular bean paste
• ½ cup night soy sauce ( 120 mL )
• ½ cup rice wine ( 120 mL )
• ½ cup light soy sauce ( 120 mL )
• 2 medium tomatoes , quartered
• 1 teaspoon white pepper
• 1 teaspoon salt
• stale bay leaf
• 2 bundles flour noodle
• 2 cups bok choy ( 50 g )

• scallion , sliced
• fresh cilantro , chopped
• red republic of chile , finely diced

1. Fill up a big pot with about half dozen quarts (5 ½ L) of water and add together the beefiness shank, 3 scallions, v slices of ginger, and 3 star anise pods. Embrace, bring to a eddy over high heat, and cook for 5 minutes.
2. Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
3. In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining iii scallions, 3 ginger slices, the garlic, red chiles, remaining iii star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
4. Add the sliced beef.
5. Add together the dark soy sauce, for color, stir, then add the rice wine.
6. Pour in the light soy sauce, for flavor, and so add the tomatoes. Stir fry for eight-10 minutes.
7. Fill the same large pot about a quarter of the way with h2o and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
8. Add together more h2o until the meat is only covered, and then add the white pepper, salt, and bay leaves. Encompass and reduce the heat to depression and simmer for at to the lowest degree ii hours, until the meat becomes tender. Remove the bay leaves and star anise earlier serving.
9. Bring a large pot of h2o to eddy over high heat and cook the flour noodles according to the packet instructions. Remove the noodles from the h2o.
10. Add the bok choy to the boiling water. Cook for 3 minutes, and then remove.
11. To assemble the soup, place a generous amount of noodles in the bottom of a bowl. And then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
12. Enjoy!

for half-dozen servings

• 6 qt water , plus more as needed
• 2 lb beef shank ( 910 m )
• vi scallions , halved crosswise, divided
• 8 slices fresh ginger , divided
• 6 pods star anise , divided
• ½ cup vegetable oil ( 120 g )
• 6 cloves garlic
• ii cherry-red chiles , halved lengthwise
• 1 medium white onion , sliced
• 1 piece rock carbohydrate
• iii tablespoons spicy bean paste , or regular bean paste
• ½ cup dark soy sauce ( 120 mL )
• ½ cup rice vino ( 120 mL )
• ½ cup light soy sauce ( 120 mL )
• two medium tomatoes , quartered
• i teaspoon white pepper
• 1 teaspoon salt
• dried bay leaf
• 2 bundles flour noodle
• 2 cups bok choy ( 50 g )

• scallion , sliced
• fresh cilantro , chopped
• red republic of chile , finely diced

1. Fill a large pot with almost 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Embrace, bring to a eddy over high oestrus, and cook for 5 minutes.
2. Remove the meat from the pot, rinse in cold h2o, and cut into thick slices. Discard the cooking liquid.
3. In a wok or large pan over medium-loftier rut, cascade in the vegetable oil and add the remaining three scallions, iii ginger slices, the garlic, red chiles, remaining iii star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
4. Add together the sliced beef.
5. Add the dark soy sauce, for colour, stir, then add the rice vino.
6. Pour in the light soy sauce, for season, then add the tomatoes. Stir fry for 8-10 minutes.
7. Fill the same big pot near a quarter of the fashion with water and heat over medium-loftier heat. Add the stir-fried meat, vegetables, and cooking liquid.
8. Add more h2o until the meat is merely covered, and so add the white pepper, common salt, and bay leaves. Cover and reduce the heat to low and simmer for at least ii hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
9. Bring a big pot of water to eddy over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
10. Add together the bok choy to the humid water. Cook for 3 minutes, then remove.
11. To assemble the soup, place a generous corporeality of noodles in the lesser of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and ruby chilies.
12. Enjoy!

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Source: https://tasty.co/recipe/taiwanese-beef-noodle-soup