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Spicy Chinese Beef Noodle Soup

yield: 8 total time: 130 minutes
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Ingredients

  • 2 pounds beef shank boneless, or chuck cut into 1 1/2" chunks
  • 4 slices fresh ginger
  • 1/4 cup wine Shaoshing
  • 2 tablespoons oil
  • 4 slices fresh ginger
  • 6 cloves garlic smashed
  • 1 onion cut up, optional
  • 4 teaspoons dried red chilies torn or substitute 1-2 teaspoons red pepper flakes
  • 4 scallions cut into 2" lengths
  • 1 tomatoes quartered
  • 1 tablespoon tomato paste
  • 3 tablespoons bean paste spicy Szechuan
  • 1/4 cup Shaoshing rice cooking wine spicy
  • 1/4 cup dark soy sauce
  • 1 cup daikon radishes peeled, cut into chunks
  • 4 teaspoons carrots peeled, cut into chunks
  • 1/2 teaspoon five spice powder
  • 1 tablespoon dark brown sugar
  • 4 cups beef broth 3" long, optional
  • 2 tablespoons Szechwan peppercorns optional
  • 4 star anise optional
  • 1 cinnamon stick 3" long, optional
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 3 bay leaves
  • 24 ounces chinese noodles fresh
  • 8 cups baby bok choy trimmed, cut up, cooked in water until tender
  • pickled mustard greens spicy, or mustard stem chopped fine
  • 4 scallions minced
  • 1/2 cup cilantro minced
  • sesame oil
  • white pepper

Nutrition

  • Calories : 750 calories
  • Carbohydrate : 65 grams
  • Cholesterol : 45 milligrams
  • Fat : 38 grams
  • Fiber : 7 grams
  • Protein : 37 grams
  • SaturatedFat : 5 grams
  • Sodium : 1460 milligrams
  • Sugar : 6 grams
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