Taiwanese Spicy Beef Noodles

Ingredients

• 500g (1.1 lb) beef shank, thinly sliced 500g (1.1 lb) beef shank, thinly sliced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 tablespoons chili bean paste 2 tablespoons chili bean paste
• 2 dried chili peppers 2 dried chili peppers
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rock sugar 1 tablespoon rock sugar
• 300g (10.5 oz) thick wheat noodles 300g (10.5 oz) thick wheat noodles
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sliced green onions, for garnish Sliced green onions, for garnish
• Pickled mustard greens, for serving Pickled mustard greens, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
2. 2.
   Add the chili bean paste, dried chili peppers, star anise, cinnamon stick, and Sichuan peppercorns to the pot. Stir-fry for a minute to release the flavors.
3. 3.
   Add the beef shank slices to the pot and cook until browned on all sides.
4. 4.
   Pour in the beef broth and water. Stir in the soy sauce and rock sugar. Bring the mixture to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the beef is tender.
5. 5.
   While the beef is simmering, cook the wheat noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the beef is tender, season the broth with salt to taste.
7. 7.
   To serve, divide the cooked noodles among bowls. Ladle the beef and broth over the noodles. Garnish with fresh cilantro and sliced green onions. Serve with pickled mustard greens on the side.

Treat your ingredients with care...

• Beef shank — For the best results, thinly slice the beef shank against the grain to ensure tenderness.
• Chili bean paste — If you can't find chili bean paste, you can substitute it with a combination of chili paste and fermented black beans for a similar flavor.
• Wheat noodles — Look for thick wheat noodles, such as udon or lo mein noodles, to achieve the desired chewy texture.

Tips & Tricks

• For an extra kick of heat, add a few drops of chili oil to each bowl before serving.
• If you prefer a milder flavor, reduce the amount of chili bean paste and dried chili peppers.
• To save time, you can use pre-made beef broth instead of making it from scratch.
• Make a larger batch of the broth and freeze it in portions for future use.
• Experiment with different cuts of beef, such as brisket or flank, for variation in texture.

Serving advice

Serve the Taiwanese Spicy Beef Noodles piping hot in individual bowls. Provide chopsticks and spoons for easy enjoyment. Encourage diners to mix the noodles and beef together to ensure each bite is packed with flavor.

Presentation advice

To enhance the presentation, garnish each bowl with a sprinkle of toasted sesame seeds and a drizzle of chili oil. Arrange the fresh cilantro and sliced green onions on top for a pop of color.