Spicy Beef Noodle Soup
A simple, flavorful version that helps warm body and soul, and gets you through the harsh winters of northern China.
Ingredients
- 600 g beef (shank, chuck, or another cut of beef suitable for braising)
- 400 g wheat noodles (fresh *)
- 3 slices ginger
- 5 cloves garlic
- 2 spring onions
- 10 Sichuan peppercorns
- 1 onion
- 2 star anise
- 2 bay leaves
- 1 tomato
- 2 tbsp doubanjiang
- 3 tbsp soy sauce
- 1 tsp sugar
- 1 piece dried mandarin peel (optional)
- Spring onions and fresh cilantro for garnish
- vegetable oil
Method
- 1Cut the meat into roughly 4 cm cubes. Blanch the meat for 5 minutes, drain, then set aside.
- 2Slice the onion. Lightly crush the garlic with the flat side of a knife. Cut the tomato into cubes. Set aside.
- 3In a pot, heat over medium heat and pour in some oil. Add the Sichuan peppercorns, ginger, garlic, onion, and doubanjiang. Cook for 1 to 2 minutes. Add 1.5 L of water. Over high heat, bring to a boil, then lower to low heat.
- 4Add the beef, 2 spring onions, the tomato, bay leaves, dried mandarin peel, star anise, soy sauce, and sugar. Simmer covered for 1 hour 30 minutes, adding boiling water if needed.
- 5Let it rest for 1 hour, covered, with the heat off, so the flavors blend and the meat relaxes fully.
- 6Remove the pieces of meat from the pot. Check that they're properly cooked. Strain the soup. Check the seasoning. Discard the other ingredients.
- 7Cook the noodles according to the package instructions.
- 8Bring the soup back to a boil with the pieces of meat returned to it. Add the noodles. Garnish with sliced spring onions and fresh cilantro. Serve quickly.
Notes
Fresh wheat noodles can be bought from an Asian grocer; if needed, replace with instant "Chinese soup" style noodles, or, of course, make them at home: Homemade wheat noodles by Marion's Kitchen If needed, replace the doubanjiang with another spicy fermented bean and soy chili bean paste, such as Korean Gochujang or Hong Kong-style Toban Djan. Or simply replace it with chili oil. You can also reduce the quantities listed in the recipe for a lighter version. See the chili oil recipe Dried mandarin peel can be found at an Asian grocer and can be replaced with dried orange peel. You can also make your own by removing the white pith inside the mandarin peels (too bitter) and drying them in the oven at 90 degrees for 2 to 3 hours. Or even try drying them in the microwave for a few minutes. For those who like it hot, feel free to add a spoonful of chili oil to your bowl when serving. That's what I did personally: it warms you up nicely (^_^*).
