Chinese noodle soup recipe
- Cuisine: Chinese
- Serves 4
Ingredients500g beef e.g. brisket
2 star anise
1 tsp Sichuan pepper
1/2 cinnamon stick
1 tsp fennel seeds
200g Chinese egg noodles
3 cloves garlic, finely chopped
1 tsp freshly grated ginger
4 spring onions
2 tbsp oil
1/2 tsp sugar
2 tbsp rice wine
PreparationWash and dry the meat.
Put about 2 litres water into a pan and bring to the boil. Then add 1 star anise, 1/2 tsp Sichuan pepper, the cinnamon, fennel seeds and meat. The water should cover the meat. Cook very gently over a low heat for about 2 hours. When the meat is tender, take out of the broth, leave to cool and tear into pieces. Strain the broth through a sieve.
Cook the noodles according to the package instructions, then refresh in cold water and drain.Wash and trim the spring onions and cut into rings, cutting at an angle.
Heat the oil and quickly sauté the meat, ginger, garlic, the rest of the Sichuan pepper and the other star anise over a high heat. Sprinkle with sugar, stir and add the broth. Add the spring onions and rice wine and simmer gently for about 10 minutes. Finally add the noodles to the soup, season with salt, add soy sauce to taste and serve.
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