Beef Noodles

Ingredients

• 300 g Wheat flour (For the noodle dough)
• 5 g Salt (1 teaspoon)
• 150 ml Water (Warm water for the dough)
• 30 ml Canola or sunflower oil (To grease the noodles before resting and for finishing)
• 500 g Beef (chuck) (Cut into large cubes)
• 1 Onion (bunch) (Cut in half, tie a knot for cooking)
• 1 Pak choi (Reserve the leaves, cut the green part into rounds)
• 20 g Fresh ginger (Cut into two pieces)
• 2 cloves Garlic (Roughly crush)
• 2 stars Star anise
• 1 tsp Fennel seeds
• 0.5 tsp Sichuan pepper
• 2 Cloves
• 1 Bay leaf
• 15 g Sugar (1 tablespoon)
• 30 ml Dark soy sauce (2 tablespoons)
• 60 ml Light soy sauce (4 tablespoons)
• 30 ml Shaoxing wine (2 tablespoons)
• 7.5 ml Chinese black vinegar (1/2 tablespoon)
• 5 g Ground chili powder (1 teaspoon)
• 5 ml Sesame oil (Small dash for serving)
• 2 stems Scallion (green onion) (Cut into rounds)
• 1500 ml Water for cooking noodles (Boil in a large pot)

Instructions

1. Prepare the noodle dough

   Mix the flour and salt in a large bowl, add the warm water and knead for 5 minutes until a smooth dough forms.

   Time: PT10M

2. Dough resting

   Form a ball, cover with plastic wrap and let rest 30 minutes at room temperature.

   Time: PT30M

3. Prepare aromatics and meat

   Cut the onion in half and tie it, cut the pak‑choi into pieces, slice the ginger, crush the garlic cloves, measure the spices. Cut the chuck into large cubes.

   Time: PT15M

4. Start the broth

   Pour 1.5 L of water into a pot, bring to a boil, add the meat cubes, the knotted onion, ginger, garlic, star anise, fennel seeds, Sichuan pepper, cloves, bay leaf, sugar, dark soy sauce, Shaoxing wine and light soy sauce.

   Time: PT15M

   Temperature: Ébullition

5. Slow cooking the broth

   Reduce heat to minimum, cover the pot and let simmer gently for 1 hour 45 minutes.

   Time: PT1H45M

   Temperature: Basse chaleur (simmer)

6. Shape the dough (second rest)

   Re‑knead the dough for 1 minute, form a log, cut into 6 equal parts, roll each part into a small log, flatten to about 12 cm long and 7 cm wide, brush with oil, cover with plastic wrap and let rest 2 hours at room temperature.

   Time: PT2H18M

7. Cook the noodles

   Bring a large pot of water to a boil again, drop each piece of dough for 1 minute 30 seconds, then remove with a slotted spoon.

   Time: PT2M

   Temperature: Ébullition

8. Prepare bowl seasonings

   In each bowl, place 2 tablespoons of light soy sauce, ½ tablespoon of Chinese black vinegar and a small dash of sesame oil.

   Time: PT2M

9. Final assembly

   Place the cooked noodles in the bowl, add the meat broth, sprinkle with ground chili powder, minced garlic, scallion rounds and drizzle with 2 tablespoons of hot oil (canola or sunflower). Mix quickly before serving.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g