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Beef Noodles
Tender homemade noodles served with a beef broth flavored with soy sauces, Shaoxing wine, pak‑choi and Chinese spices. An authentic, simple recipe but requiring some resting time for the dough and a slow cooking of the broth.
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Critical Success Points
- • Knead the dough until a smooth and homogeneous texture is achieved.
- • Let the dough rest for 2 hours before stretching.
- • Cook the broth on very low heat for 1 h 45 min to tenderize the chuck.
- • Do not overcook the noodles (1 min 30 s).
- • Drizzle the noodles with very hot oil just before serving.
Safety Warnings
- • Handle boiling water with care to avoid burns.
- • Hot oil can splatter; use a lid or splatter screen.
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