Chinese Beef Noodle Soup Recipes

CHINESE BEEF NOODLE SOUP (红烧牛肉面)

Steps:

• If you aren't cooking the Asian beef stock as well, start by browning the beef. You can achieve this either in the oven or on the stove top. If you have already cooked my Asian beef stock recipe, skip ahead to step 5.
• To brown the beef in the oven, preheat oven to 400 degrees F (200 C). Cut beef into 1.5 to 2 inch chunks (about 4 to 5 cm). Spread the beef in a roasting pan. Spray a thin layer of oil onto the meat. Roast for 20 minutes. Take out the beef and flip. Cook until the beef turns to an even golden brown color, about 20 minutes.
• To brown the beef on stove top, heat a large heavy skillet with 2 tablespoons vegetable oil until hot. Add beef. Let cook without moving for a minute. Continue cooking until the bottom side turns golden. Flip to cook the other sides, until the beef is evenly browned.
• Transfer the cooked beef to a plate. Add 1/4 cup hot water to the baking tray (or the skillet). Scrape off the brown bits, so you can transfer them to the braising pot later.
• Heat a dutch oven (or a wok) with 2 tablespoons oil over medium heat until warm. Add green onion, garlic, ginger, and Sichuan peppercorn. Cook until the garlic turns a plate yellow color. Turn to medium low heat. Add doubanjiang and tomato paste. Stir and cook until the bean paste releases oil, 2 to 3 minutes.
• Add beef to the pot. Stir a few times to coat beef evenly with the sauce. Add back the brown bits from step 4, if any.
• Add 2 cups water, Japanese sake, soy sauce, brown sugar, curry powder, and cumin powder to the the pot. Stir to mix well. Turn to medium high heat. Cook until almost bringing to a simmer. Turn to low heat and cover. Let the beef cook at a very gentle boil until it starts to get tender, about 1 hour 20 minutes.
• Add veggies of your choice (potato, daikon radish, and/or carrot). Stir to mix well. Cover and cook until both the veggies and the beef turn tender, 20 to 30 minutes.
• You can cook the beef stew one day before serving, store it in an air-tight container in the fridge, and reheat right before serving.
• When you're ready to serve the noodles, bring a large pot of water to a boil and cook the noodles according to the instructions.
• In another pot, add about 6 cups beef stock (add less stock plus water to dilute, if you're using homemade condensed beef stock. Cook until bringing to a boil.
• Divide beef stock among 4 bowls for serving. Add a few spoonfuls of sauce from the braised beef. Taste the broth. It should be a bit salty and very rich. Add salt if necessary. Mix well. Add noodles, top with a few chunks of beef and veggies, and garnish with green onions and greens (if using).
• Serve as main immediately.

CHINESE BEEF NOODLE SOUP

Steps:

• First blanch the beef to remove the impurities from the bones. Fill the large pot with water about 3 litre, bring it to boil and place the beef. Boil for 6-8 minutes then drain all the water out. Rinse the beef bones with cold running water. ( Water should be cover the beef bones. )
• Place the beef back in the large pot, fill about 3 litre cold water. Add ginger, garlic, spring onions, cinnamon, star anise, bay leaves, soy sauce, sugar, beef stock cube and black pepper. Bring it to boil, once it start boiling, turn down the heat, close the lid and simmer with low-medium heat for 1.5 to 2 hours, until the beef is tender.
• Once the beef is tender, strain the beef, bones and herbs out from the broth. Discard the beef bones and herbs. Cut the meat into small bite size pieces and set it aside.
• To season the beef broth, make a taste test and add salt and black pepper powder. Keep it warm. ( If the soup broth is too thick, you can add a bit more water according to your desire consistency. )
• Boil the pre-soaked rice noodles in the hot boiling water for 1-2 minutes until soften. ( Or boil according to the packet instructions. ) Then blanch the bean sprouts for few seconds.
• Place the noodles in the serving bowl pour the beef broth in. Topped with beef pieces, blanched bean spouts, chilli slices, chopped coriander and lime wedges.

CHINESE BEEF NOODLE SOUP

Steps:

• Cut beef into larger chunks and then place in a large pot with enough cold water. Throw one spring onion and several ginger slices, bring to a boil and then pick the beef chunks out (so there will be no floating dirt on the meat and we can skip rinsing process.) Drain.
• Heat up around 2 tablespoons of oil in a deep stewing pot and fry doubanjiang for half minute over slow fire, then place garlic, ginger, leek onion and red onion in, fry until aromatic.
• Return cooked beef and stir for several minutes until the beef is slightly browned, place tomato wedges and add warm stock to cover all the content. Bring to boil and then slow down the fire and simmer for around 1 hour.
• Pick the beef out and strain the liquid to remove cooked vegetables and spices, add salt to taste (the soup can be slightly salty compare with common soups)and simmer for another 15-20 minutes.
• During this period, cook noodles according to package instructions. You can either serve wide noodles or thin noodles. Transfer noodles to serving bowl, pour in soup base and top with beef. Garnish chopped green onion and decorate with coriander.

ASIAN BEEF NOODLE SOUP

Steps:

• Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice).
• In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
• Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
• Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.

TAIWANESE SPICY BEEF NOODLE SOUP

Steps:

• Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
• Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
• Cook on Low for 8 to 9 hours.
• Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
• Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
• Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.

TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY

Steps:

• Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
• Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
• In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
• Add the sliced beef.
• Add the dark soy sauce, for color, stir, then add the rice wine.
• Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
• Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
• Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
• Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
• Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
• To assemble the soup, place 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.
• Enjoy!

ASIAN-THEMED BEEF AND RICE NOODLE SOUP

Steps:

• Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
• Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

CHINESE BEEF NOODLE SOUP

Steps:

• In a heavy kettle (at least 5 quarts) combine short ribs, water, soy sauce, Scotch, and sugar and bring to a boil. Reduce to a simmer and skim froth. Add gingerroot, 5 scallions, flattened with the side of a large knife, garlic, cinnamon, aniseed, and pepper flakes and simmer, covered, 2 hours, or until rib meat is tender. Let ribs cool, uncovered, in broth 30 minutes and transfer with a slotted spoon to a cutting board. Chop meat, discarding fat and bones.
• Strain broth through a fine sieve into a large saucepan and add chopped meat. If finishing and serving soup immediately, spoon off fat. For best results, chill soup, covered, overnight and discard fat.
• Add turnips and simmer, covered 10 minutes. Add noodles and simmer, covered, stirring occasionally, until tender, about 7 minutes. Soup may be prepared up to this point 2 days ahead (cool uncovered before chilling covered). Reheat gently.
• Slice remaining 3 scallions thin and stir into soup. Stir in sesame oil (if using).

EASY CHINESE BEEF AND NOODLE SOUP

Steps:

• Heat the oil in a large soup pot over medium-high heat. When the oil is hot, add the beef, in batches, and lightly brown.
• When all of the meat has browned add the red chili flakes, and then readd the meat back into the pot. Add the chicken broth, water, soy sauce and light brown sugar.
• Bring the liquid to a boil, cover, reduce heat to low and simmer for 2 hours. I usually skim the "guck" that comes to the surface the first 20 minutes.
• When ready to eat, boil the noodles in salted boiling water until tender. Drain.
• Add the cooked noodles to the soup, add the salt and garnish with the green onions. (I sometimes add a little bit of garlic powder to the soup while I'm waiting for the noodles to cook.
• Serve at once.
• If you don't want the noodles to eventually drink up all of the broth, do not add the noodles to the soup. Instead, put the desired amount of noodles in the bottom of each soup bowl and cover with the soup.

ASIAN VEGETABLE-BEEF SOUP

Steps:

• In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.