Friday, January 29, 2016

Taiwanese Beef Noodle Soup

Noodle soups are perfect for rainy days and can be made ahead of time and eaten throughout the day until the soup is so tasty from repeated heating. Traditionally made Chinese noodle soups look so tedious to make but they are really so delicious. I have been wanting to try and make my own because the symphony of spices intrigues me. I wanted to know why it tastes so different than the typical Pinoy Mami. So i decided to look for an easy to follow recipe and found one on YouTube.

I found what i was looking for at Angel Wong's kitchen. I love her videos. Her kitchen is a dream. I have been wanting to try her Taiwanese Beef Noodle Soup and when i finally did, it was AMAZING!! I was a surprised that it was so easy to do. It's a slow cooker recipe but if you don't have a slow cooker, you can just simmer over low heat for a couple of hours until the beef reaches a tenderness to your liking. I have substituted some ingredients based on what is available in my kitchen. I would presume you can do that too.

LIFE TIP: For a clear broth use a strainer when you pour it over your noodles to remove debris from the meat, vegetables and spices.

I used to think that it is impossible to achieve the clear flavorful soup similar to what is being served in restaurants but i learned from this video that you can achieve that with a very simple trick.

I posted a picture of what i made to my instagram page and tagged Angel. She was kind enough to reply. This is one of the reasons why i love watching her on YouTube. She seems so nice and down to earth. Like somebody who can be your friend. And looks like i am not wrong!!

Here's a picture of what i made. It tastes as good as it looks.

Here's what you will need to make this recipe:
  • 1.5 lbs beef shank
  • green onions
  • 1 yellow onion 
  • 2-3 carrots sliced
  • 1 tomato
  • 8 cloves garlic
  • small piece of ginger (about 3")
  • 1/2 tsp fennel
  • 3 star anise
  • 8 whole cloves
  •  1 tsp Sichuan peppercorns
  • 1/2 a cinnamon stick
  • 3-4 dried red chili
  • 6 cups water
  •  6 tbsp soy sauce
  • 2-4 tbsp rice wine
  • 2 tbsp beef bouillon paste (i used cubes)
  • knife cut frozen noodles (i used Vietnamese flat noodles)
  • baby bok-choy
  • pickled mustard greens
  • fresh red chili sliced
  • cilantro

Instruction Video from Angel Wong's Kitchen YouTube Channel

This is the kyowa slow cooker i used for this recipe. I bought mine at Megamall. I think it was on sale when i bought it.

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