Name: Taiwanese beef noodle soup
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Asian
Ingredients: oil; 3 onions diced; 5 garlic cloves, pressed; 100 g fresh ginger thickly sliced; 4 spring onion chopped; 8 star anise; 1 kg beef shank or shin, cut into chunks (keep the bones); 250 ml soy sauce low sodium; 4 carrots thickly sliced; 4 plum tomatoes; rosa tomatoes skinned; 15 ml Chinese five-spice powder; 60 ml orange juice; 1,25 l water; 1 egg noodles; salt; fresh chillies; 60 ml wine rice; 5-60 ml brown sugar; pak choy; fresh coriander handful, chopped; 1 spring onions chopped

Recipe Disclaimer

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Ingredients (22)

	oil
3	onions — diced
5	garlic — cloves, pressed
100 g	fresh ginger — thickly sliced
4	spring onion — chopped
8	star anise
1 kg	beef shank or shin, cut into chunks (keep the bones)
250 ml	soy sauce — low sodium
4	carrots — thickly sliced
4	plum tomatoes
	rosa tomatoes — skinned
15 ml	Chinese five-spice powder
60 ml	orange juice
1,25 l	water
1	egg noodles
	salt
	fresh chillies

OPTIONAL EXTRAS

60 ml	wine — rice
5-60 ml	brown sugar
	pak choy
	fresh coriander — handful, chopped
1	spring onions — chopped

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Method:

1. In a soup pot over medium-high heat, heat the oil and sauté the onions until golden.

2. Add the garlic, ginger, spring onions and star anise and cook until the onions are golden brown. Set aside in a bowl.

3. Drizzle more oil into the pot and add the beef (and bones – they add rich flavour). Fry until the meat has browned.

4. Add a dash of soy sauce and continue to fry for 2 minutes, adding more soy sauce to “red roast” the beef.

5. Add the carrots, tomatoes, Chinese five-spice and orange juice (and rice wine and sugar, if using) and stir.

6. Return the onion mix to the pot and add the water to cover the ingredients.

7. Boil for 5 minutes, then simmer for 1½ to 2 hours. You may need to top up the water. Leave a wooden spoon in the soup to stop it boiling over and cover the pot.

8. Boil the egg noodles. Add a drop of oil to the water to keep the strands from sticking to each other and the pot. Rinse the noodles in cool water to keep them chewy.

9. Blanch the bok choy in a separate pot (if using).

10. Season the soup with salt and chilli.

11. Put a handful of noodles in a serving bowl, ladle in the soup and some meat (and add the bok choy).

12. Garnish with coriander and spring onion (if using).