Spicy Soup With Noodle And Beef Recipes

Steps:

• Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
• Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
• Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
• Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
• To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.

Steps:

• Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
• Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
• Cook on Low for 8 to 9 hours.
• Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
• Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
• Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.

Steps:

• Add the stock to a large pot and bring to a rapid boil, then reduce heat and allow to simmer.
• Heat the oil in a large skilled and add a third of the noodles and cook until they puff up. Doesn't take very long, watch carefully so it doesn't burn.
• Remove the noodles from the skillet, drain on paper towels and set aside until needed.
• Keep only 2 tbsp of oil and add the shallots, garlic and ginger and stir fry for 1 minute.
• Next add the beef and curry and fry for 4 minutes, until tender.
• Now add the beef, the uncooked noodles, soya sauce, fish sauce, lime juice and cilantro to the pot of stock and simmer 5 minutes.
• Serve garnished with the fried rice noodles.

Steps:

• 1. Add the stock to a large pot and bring to a rapid boil, then reduce heat and allow to simmer.
• 2. Heat the oil in a large skilled and add a third of the noodles and cook until they puff up. Doesn't take very long, watch carefully so it doesn't burn.
• 3. Remove the noodles from the skillet, drain on paper towels and set aside until needed.
• 4. Keep only 2 tbsp of oil and add the shallots, garlic and ginger and stir fry for 1 minute.
• 5. Next add the beef and curry and fry for 4 minutes, until tender.
• 6. Now add the beef, the uncooked noodles, soya sauce, fish sauce, lime juice and cilantro to the pot of stock and simmer 5 minutes.
• 7. Serve garnished with the fried rice noodles.