Taiwanese Beef Noodle Soup

Cuisine: Taiwanese

Difficulty level: Medium

Ingredients:

• 3.5L water

• 2 pounds chuck beef or boneless beef short rib

• 8 stalks scallions

• 2 inch sliced peeled ginger

• Pre-packaged pho spices (with mesh bag)

• 1 bunch bok choy

• 1 packet sour pickled mustard

• ½ cup light soy sauce

• ½ cup Chinese cooking wine

• 3 TBSP oyster sauce

• 2 TSP sugar

• ½ cup sweet soy sauce

• 1 packet Guan Miao noodles (or other type of thin wheat noodles)

Instructions:

• Boil the beef for 10 minutes to remove impurities

• Wash beef and place back in pot

• Add 3.5L hot water to the pot and heat it up until warm

• To make the soup in the slow cooker:

  • Add:

    • beef with the water

    • sliced ginger, scallions and bag of pho spices

    • ½ cup Chinese cooking wine

    • ½ cup light soy sauce

    • ½ cup sweet soy sauce

    • 3 TBSP oyster sauce

    • 2 TBSP sugar

  • Cook for 3 hours on high in slow cooker

  • Remove ginger, scallions and mesh bag of pho spices from soup

• To make the sour pickled mustard (optional):

  • Chop 1 clove of garlic

  • Chop 3 pieces of seeded chili

  • Dilute sour pickled mustard by washing and soaking in water

  • Remove water and wash again

  • Do this once every hour for 3 hours while the soup is cooking in slow cooker

  • Chop the sour pickled mustard into small pieces

  • Stir fry sour pickled mustard by adding 1 TBSP oil, garlic, chili and sour pickled mustard

• Boil Guan Miao (or other wheat) noodles as per packet instructions

• Blanch 1 bunch of bok choy

• Serve noodles in bowl with beef, soup, sour pickled mustard and bok choy