Taiwanese Spicy Beef Noodle Soup
Preparation Time:
30 min
Difficulty:
Expert
Ingredients:
- 200g of beef shank, sliced thinly
- 150g of fresh wheat noodles
- 1 tablespoon of vegetable oil
- 4 cups of beef broth
- 2 tablespoons of soy sauce
- 1 tablespoon of chili bean paste
- 1 teaspoon of five spice powder
- 1 tablespoon of ginger, minced
- 3 cloves of garlic, minced
- 2 green onions, chopped
- Salt to taste
- 1 tablespoon of sesame oil
Kitchen Tools Needed:
- Large pot
- Chef's knife
- Cutting board
- Slotted spoon
- Serving bowls
Instructions:
- Heat the vegetable oil in a large pot over high heat.
- Add the minced garlic and ginger, and sauté until fragrant.
- Add the sliced beef shank and cook until browned.
- Stir in the soy sauce, chili bean paste, and five spice powder, coating the beef evenly.
- Pour in the beef broth and bring to a boil.
- Reduce the heat and let it simmer for 3 minutes to enhance the flavors.
- Meanwhile, cook the fresh wheat noodles in a separate pot according to package instructions, then drain.
- To serve, place cooked noodles in bowls, ladle the beef soup over the noodles, and garnish with chopped green onions and a drizzle of sesame oil.
Macros:
- Total Calories: 500kcal
- Carbs: 50g
- Proteins: 40g
- Fats: 20g
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