BEEF NOODLES

BEEF NOODLES

Serves 5

This is often said to be the national dish of Taiwan as the Taiwanese simply love beef noodles. There is even an International Beef Noodle Festival held in Taiwan every year. There are many varieties of beef noodles in Taiwan and restaurants serving the dish will have their secret ingredients and recipes for their signature beef noodles, but the three main types of beef noodles are clear broth noodles, tomato broth beef noodles and red roasted or braised/stewed beef noodles such as the recipe below. When preparing beef noodles, choose a cut of beef with some fat as it will add to the flavour

1 kg (2 lb 3 oz) beef flank or shin, with some fat 

Cooking oil, as needed 

30 g (1 oz) spring onion 

30 g (1 oz) garlic 

3 thin slices ginger 

1 red chilli, or to taste 

1 star anise

1 /2 cinnamon stick

 2 Tbsp chilli bean sauce 

150 ml (5 fl oz) rice wine

 100 ml (31 /2 fl oz) light soy sauce

 1 /2 Tbsp dark soy sauce

 1.25 litres (40 fl oz / 5 cups) water or stock (page 153)

2 slices licorice root (optional)

 1 /2 tsp salt 

250 g (9 oz) carrots, peeled and cut into 2.5-cm (1-in) cubes

 5 stalks bok choy or other green leafy vegetables 

500 g (1 lb 11 /2 oz) dried wheat noodles

1. Boil a large pot of water and blanch the beef briefly to remove any impurities. Remove and rinse immediately with cold water. Cut into 1.5-cm (3/4-in) thick slices. Set aside. 

 2. Heat 1 Tbsp oil in a wok over medium heat. Add the spring onion, garlic, ginger, chilli, star anise and cinnamon and stirfry until fragrant. 

3. Add the chilli bean sauce and stir-fry for 10 seconds. 

4. Add the beef and stir-fry for 2 minutes. 

5. Add the rice wine and soy sauces and cook for 1 minute. Transfer everything to a stockpot.

 6. Add the water or stock, liquorice root and salt. Bring to a boil, then simmer over low heat for about 2 hours until the beef is tender.

 7. When the meat is almost ready, add the carrots and cook until soft. Blanch the bok choy briefly in the hot stock.

 8. Boil a fresh pot of water and cook the noodles until tender. Divide the noodles among serving bowls and top with some carrot and bok choy. Ladle the beef and stock over. 

9. Serve immediately