Recipe: Taiwanese Beef Noodle Soup with Louis from Kitchen Republik

18 Jul 2017

Noodle Dough

Ingredients:

1kg plain flour

550ml water

Method:

  1. In a large bowl mix flour with water until it becomes dough.
  2. Knead the mix for 2 minutes.
  3. Cover with a wet towel and let the dough rest for 20mins.
  4. Knead the dough again for 2 minutes.
  5. Repeat steps 3 and 4.
  6. To roll the noodles, take handful of dough and roll and pull the dough into a long noodle.
  7. Cut the noodle into an appropriate length.
  8. Set aside until ready to use.

 

Beef Soup Paste:

Ingredients:

300ml oil

1 large onion

3-4 star anise

1g Sichuan pepper

2 Amomum tsaoko

3 bay leaves

1 cinnamon stick

3 tbs. black bean paste

3 tbs. chili bean paste 

Method:

  1. Slice the large onion.
  2. In a wok over a medium heat add the oil and then add the onion. Cook until transparent.
  3. Add star anise, Sichuan pepper, amomum tsaoko, bay leaves, and the cinnamon stick.
  4. Stir the ingredients for approximately 1 minute.
  5. Add in black bean paste and chili bean paste and stir for 2 minutes
  6. Remove from heat and set aside ready to use later.

 

Beef Stock

Ingredients:

3kg beef bones

10 litres water

3 apples, quartered

5 brown onions, quartered

70g ginger

200g spring onion

10 star anise

3g Sishuan pepper

5 Amomum tasoko

Method:

  1. Add water and the beef bones into a large stock-pot.
  2. Over a low heat cook for 8 hours.
  3. Skim the blood and fat from the top of the liquid and throw away.
  4. Add in all other ingredients and boil for another 5 hours.

 

Beef Soup

Ingredient:

6 litres beef stock

3kg diced beef

1 cup soya sauce

1 tbs. dark soya sauce

30g ginger

4 Star anise

100g spring onion

4g Sichuan pepper

2 Amomum tsaoko

15g salt

5g chicken salt

5g rock sugar

 Method:

  1. Add 6 litres of the beef stock to a large pot and bring to the boil.
  2. Add 3kg of diced beef and cook for approximately 10 minutes.
  3. Skim all blood and fat off the top of the water and remove the meat from the water.
  4. In a wok add oil and place the cooked beef, soya sauce and dark soya sauce. Cook for 2 minutes.
  5. Add all beef back to the beef stock.
  6. Add in ginger, spring onion, Sichuan pepper, amomum tsaoko, Star anise sugar, salt and chicken salt and bring to the boil.
  7. Place the beef soup paste into a filter bag and then place the bag in the soup and bring to the boil.
  8. Reduce the flame to a medium heat and cook for 50 minutes.

 

Garnish

Ingredients:

Spring onion, sliced

Corriander, chopped

Bo chai, sliced

Chinese pickle, slice 

 

How to assemble Beef Noodle Soup:

  • In boiling water, add the noodles and boil for 2 minutes.
  • Place the noodles in a serving bowl.
  • Add 2 pieces of beef, 1 cup of beef broth, spring onion, coriander, bo chai and Chinese pickle to taste and enjoy.