Enjoy the Taiwanese version of this simple noodle recipe.
- 15 minutes
- 2 hours 15 minutes
- 4 servings
- 300 grams Longevity noodles, cooked
- 1.5 litres Water
- 3 tablespoons Vegetable Oil
- 300 grams Beef shank, cut into 1cm slices
- 1 Onion, cubed
- 8 cloves Garlic, bruised with skin on
- 10 grams Ginger, sliced
- 50 grams Spicy bean paste
- 2 tablespoons Sha cha sauce
- 20 grams Tomato paste
- 5 pieces Dried chili, cut in half
- 1 Carrot, peeled and cut into cubes
- 1 Tomato, cut into wedges
- Chopped preserved vegetables
- 1 stalk Spring onion, slice for garnish
- Into a soup bag, toss in the star anise, cinnamon, bayleaf, Szechuan peppercorn, fennel seeds, coriander seeds, cumin seeds and black pepper. Set aside for later use.
- In a pan, heat enough oil to sear beef until brown and set aside.
- In the same pan, stir-fry preserved vegetables then set aside.
- In a stockpot, heat some oil over medium-high heat. Add in onion, garlic, ginger, spicy bean paste, sa cha sauce and tomato paste. Fry for about 3 minutes to combine all ingredients well.
- Toss in previously fried preserved vegetables, dried chili, carrots and tomatoes.
- Add in water, followed by spice bag and beef slices. Cover and simmer over low heat for 2 hours.
- Ladle the hot soup and beef chunks into noodle bowl and serve immediately. Garnish with spring onions.
Share it with your friends.