In a pot over medium high heat, sauté onion until golden, then add garlic, ginger, spring onion, and star anise until onions are golden brown.Remove contents from the pot into a large bowl. Bring the pot back onto the stove, drizzle some oil then add the beef (including bones) and braise for a few minutes, until the meat has slightly browned.Add a dash of soy sauce to the beef and continue to braise for another 2 minutes. This is to red roast the beef, which is toasting in the soya sauce to remove the sharp taste, leaving behind a fragrant aroma.Add tomatoes, rice wine, Chinese Five Spice, and brown sugar then stir until sugar melts. Then put the onion mix back into the pot.Add water until all the ingredients are covered then allow to boil on a high heat for 5 minutes before lowering it to a slow simmer for one and a half to two hours. Leave a wooden spoon in the soup to prevent it from boiling over and cover the pot.Make the egg noodles as per instruction. Usually you’d use wide and flat noodles, but egg noodles are just as good. Add a drop of oil to the water while the noodles boil, to keep the noodle strands from sticking to each other and to the pot. Rinse the noodles in some cool water to keep them al denté (chewy).Blanch the veggies.Lightly zest an orange into the soup, right before serving.Place a handful of noodles in a serving bowl, top with soup, meat and add the veggies. Serve hot.Serving suggestionsBlanch the greens, and top the soup off with a handful of chopped coriander and thinly sliced fresh spring onion.Tip: Skin a tomato by cutting a small cross at the base; cover with boiling water and sit for 30 seconds. Place into cold water then peel off skin.Recipe reprinted with permission of Butterfingers. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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