Beef Noodle Soup Recipe

beef noodle soup recipe

I love beef noodle soup, especially when you just came home from cold and wet weather. This is a comfort dish to warm up everyone from their body to their heart. This dish is easy to make however it takes some time to cook but the result will pay out everytime you take a bite.

You will realize how wonderful life is when you have the first sip of the soup and taste the juicy beef in your mouth, finally you will have a bite of the sweetest carrot and the home made noodle. You will feel a bit lost when you had your last bite and wish you had more.

I made my own noodle at home because nothing can beat the homemade noodle’s taste and that amazing texture.

Credit: These photos were taken by Chris at Chris Radley Photography

Beef Noodle Soup

Prep Time 1 hour 30 minutes
Servings 4 people

Ingredients

Ingredients for Stewed Beef

  • 800 g beef flank cut into 3cm dice. Try to keep any fatty bits for better flavour and texture
  • 4 medium carrots cut into 3cm dice
  • 3 spring onions
  • 4 cloves garlic
  • 3 thin slices ginger
  • 1 chili depends on personal flavour
  • 2 cups brown or beef stock I used chicken bone toasted with vegetable to make brown stock

Seasonings for Stewed Beef

  • 3 star anises
  • 1/2 cinnamon stick
  • 2 slices liquourice optional
  • 4 tbsp soy sauce
  • 6 tbsp rice wine
  • 2 tsp salt
  • 1 tsp sugar
  • 2 tbsp chili bean sauce

Ingredients for Noodles

  • 300 g bread flour
  • 1 medium egg
  • 200 ml water
  • 1/2 tsp salt

Instructions

Procedures for stewed beef

  1. Blanch beef by boiled water and wash it under cold water then leave it on aside. Heat up a wok with 3 tablespoons of vegetable oil and sauté spring onions, ginger, garlic, star anise and cinnamon. Add beef and Chilli bean sauce to stir-fry for a couple minutes.

  2. Place procedures 1 into a stock pot and add all the seasonings into the pot then add water to cover the beef. Use full gas power to boil the beef first then turn to lowest gas power to simmer it at least 1 hour.

  3. Add carrot into the pot and cook it until the beef and carrot turn soft and tender.

  4. Place cooked noodle into a bowl with some vegetable you like and put couple table spoon of stewed beef with sauce on top and cover everything by stock then it’s ready to serve. **

Procedures for Noodles

  1. Mix everything together and rub it for 10~15 minutes, cover by cling film or wet kitchen napkin and leave it on aside for 20 minutes.

  2. Use rolling pin to roll the dough and make it thin and flat.

  3. Fold the dough from procedures 2 and cut it into strip.

  4. Use hands to separate the noodle and boil water to cook it.

Recipe Notes

** You can also use a little bit of chopped spring onion to garnish it. Spring onion has special fragrance can make the beef noodle taste even better.

 

Gong Bao Chicken Recipe

gong bao chicken

Gong Bao Chicken is a popular dish in Chinese food, especially for people who love spicy food.

Gong Bao chicken is a classic dish in Sichuan cuisine and this dish is named after Qing Dynasty Governor Ding BaoZhen’s title.

Ding Baozhen was born in Guizhou, China. He especially loved to have his meat to sauted with chili so after he worked in Sichuan as a governor he asked his chef to saute chicken with chili and peanut. This is how Gong Bao chicken was created.

There are many ways to cook Gong Bao Chicken but today I share with you a classic method that I have used for years. I hope you enjoy it.

 

Gong Bao Chicken

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 3 people

Ingredients

  • 2 chicken legs including thighs
  • 2 spring onions cut 3cm lengthways
  • 1 tsp ginger chop really finely
  • 1 handful peanuts fry with a little bit oil until they have turned brown in colour and sprinkle a pinch of salt for seasoning
  • 10-20 dried chilis cut in half

Seasonings for Marinade

  • 1 tsp sugar
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tbsp potato starch
  • 1 tsp salt

Seasonings for this dish

  • 1 tbsp soy sauce
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1/4 tsp salt

Instructions

  1. 1. Remove all bones from chicken, cut into 2 cm cubes. Marinade chicken with the seasonings for unless 30 minutes

  2. 2. Fry chicken in heated oil for 1 minute until all the chicken dice cooked outside. Heat 1 tablespoon oil to fry dry chilli until it turns dark red. Add ginger and chicken into it, sauté it quickly and add seasoning for this dish and turn to slightly lower heat because potato starch will thicken the dish and easily burn

  3. 3. Add fried peanut and spring onion lastly and stir for another 10 second then turn off fire. Place it into a dish and serve

 

Hai Lu Fried Rice

hai lu fried rice

Hai Lu Fried rice is a very popular and common dish in Chinese or Taiwanese cooking. Fried rice’s history has been in China for over a thousand years.

We have so many different kind of fried rice in both Chinese and Taiwanese cooking, but their have two very important ingredients is a essential for fried rice. One is egg and the other is spring onion.

Fried rice was called “Rice with crush gold” when Duke Jingwu of Chu – Yang Su who first invented the fried rice. Because the egg in fried rice have such beautiful golden colour and it’s just look like “gold” been crushed then added into rice so it’s called “Rice with crush gold”. Spring onion can enhance the flavour of fried rice and also give fried rice that special fragrance.

I made this “Hai lu fried rice” is by mixing prawns, chicken breasts and many different kind of vegetables. “Who said Chinese food can’t be healthy?!” The directly meaning of “hai” is Sea, also can be the name short for Seafood on the menu in a restaurant. The directly meaning of “lu” is land, but also can be the name short for meat.

Bellow is the recipe for Hai lu fried rice, Hope you enjoy cooking!!

 

Hai Lu Fried Rice

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 3 people

Ingredients

  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 orange pepper
  • 1 carrot depends on the size of the carrot but half is used for final decoration
  • 15 prawns
  • 1 pc chicken breast
  • 3 spring onions
  • 4 large eggs
  • Pinch salt
  • Drop soy sauce
  • Pinch white pepper powder

Instructions

Procedure for Chicken marinade

  1. Cut chicken breast into small dices.

  2. 3 cloves of garlic, chop really really finely.

  3. Mix chicken breast with chopped garlic, pinch of salt, 1 table spoon light soy sauce, 1/2 table spoon brown sugar, couple pinches of black pepper powder, 1 tea spoon potato starch.

  4. Leave it to marinade for 10 minutes.

Procedure for prawn marinade

  1. Gently slice prawns from the back of it and without cutting through it.

  2. Mix prawns with 1 table spoon rice wine, pinch of salt, 1/2 tea spoon of black pepper powder.

  3. Leave it to marinade for 10 minutes also.

Procedure for cooking Hai Lu fried rice

  1. Cook rice and leave it to cool down and use spatula to loosen it gently. (You can also cook it a night before, it’s even better.)

  2. Marinade prawns and chicken breast by the follow steps above.

  3. 1/2 carrot cut into small dice and cook in the water until it’s soft (but not mash!)

  4. Wash peppers and cut into small dice. (a little bit smaller than one penny.)

  5. Chop 2 spring onions finely.

  6. Chop garlic very finely.

  7. Use a table spoon vegetable oil to saute garlic and then peppers about 30 seconds. Place peppers onto a plate and leave aside.

  8. Use a little bit of oil to saute the chicken and prawn separately and also place onto a plate and leave aside.

  9. Whisk eggs with a little bit of salt, pepper powder and heat the wok up with 1 table spoon oil to cook it until medium rare then add the cold rice into it to mix properly.

  10. Add all the ingredients except chopped spring onion and mix it properly.

  11. Add chopped spring onion into rice when it’s nearly cook and just mix it properly again.

  12. Julienne 1 spring onion and 1/3 carrot as final touch to decorate on top of your fried rice.