The Wok of Life Beef Noodle Soup

for six servings

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

• scallion , sliced
• fresh cilantro , chopped
• cherry chile , finely diced

1. Fill up a big pot with about six quarts (5 ½ Fifty) of water and add together the beef shank, iii scallions, 5 slices of ginger, and three star anise pods. Cover, bring to a eddy over high estrus, and cook for 5 minutes.
2. Remove the meat from the pot, rinse in common cold h2o, and cutting into thick slices. Discard the cooking liquid.
3. In a wok or big pan over medium-high heat, pour in the vegetable oil and add the remaining three scallions, 3 ginger slices, the garlic, ruddy chiles, remaining 3 star anise pods, the onion, stone carbohydrate, and spicy bean paste. Cook until the onions start to become translucent.
4. Add the sliced beef.
5. Add together the nighttime soy sauce, for color, stir, so add the rice vino.
6. Pour in the light soy sauce, for flavor, and so add the tomatoes. Stir fry for 8-10 minutes.
7. Fill the aforementioned large pot about a quarter of the way with water and heat over medium-high heat. Add together the stir-fried meat, vegetables, and cooking liquid.
8. Add more water until the meat is just covered, and then add the white pepper, salt, and bay leaves. Cover and reduce the estrus to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
9. Bring a large pot of water to eddy over loftier heat and cook the flour noodles co-ordinate to the package instructions. Remove the noodles from the h2o.
10. Add the bok choy to the humid water. Melt for iii minutes, then remove.
11. To gather the soup, identify a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
12. Enjoy!

for six servings

• 6 qt water , plus more as needed
• 2 lb beef shank ( 910 grand )
• half-dozen scallions , halved crosswise, divided
• 8 slices fresh ginger , divided
• 6 pods star anise , divided
• ½ cup vegetable oil ( 120 k )
• six cloves garlic
• ii crimson chiles , halved lengthwise
• 1 medium white onion , sliced
• 1 piece rock sugar
• iii tablespoons spicy edible bean paste , or regular bean paste
• ½ cup dark 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
• dried bay leaf
• ii bundles flour noodle
• 2 cups bok choy ( 50 g )

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

1. Fill a large pot with about six quarts (v ½ 50) of water and add the beefiness shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over loftier estrus, and cook for 5 minutes.
2. Remove the meat from the pot, rinse in cold water, and cutting into thick slices. Discard the cooking liquid.
3. In a wok or large pan over medium-high estrus, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining iii star anise pods, the onion, stone sugar, and spicy bean paste. Cook until the onions beginning to become translucent.
4. Add the sliced beef.
5. Add the nighttime soy sauce, for color, stir, then add the rice wine.
6. Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for viii-10 minutes.
7. Make full the same large pot about a quarter of the way with water and rut over medium-loftier estrus. Add the stir-fried meat, vegetables, and cooking liquid.
8. Add more water until the meat is but covered, and then add together the white pepper, table salt, and bay leaves. Cover and reduce the rut to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
9. Bring a large pot of water to boil over loftier estrus and cook the flour noodles according to the parcel instructions. Remove the noodles from the water.
10. Add the bok choy to the boiling water. Cook for three minutes, then remove.
11. To assemble the soup, place a generous amount of noodles in the bottom of a bowl. So, add together bok choy, meat, and goop. Garnish with scallions, cilantro, and scarlet chilies.
12. Enjoy!

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

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