Spicy Beef Ramen Noodle Soup Recipe
A bowl of noodles in a well-spiced broth topped with tender beef cubes, spicy beef noodle soup is pungent, fragrant and very comforting indeed.
Cold winter days are approaching! Here in our Ruddy House everyone is craving something hearty and comforting for dinner. I bought some nice cuts of beef the other day and cooked beef noodle soup in ii ways. I with light, clear broth for the children and another with lots of spices for the hot food lovers in our house. If you are also looking for a dish to warm you upwardly, don't miss today's recipe: Spicy beefiness noodle soup (香辣牛肉面).
Choose marbled beefiness cuts
To brand a bowl of succulent beefiness noodle soup, starting time you demand to detect the platonic cut of beef. Generally speaking, the cuts which have generous amounts of marbling are groovy for stew dishes (such equally Chinese spiced beefiness and potato stew). They have a college fat content thus take less time to melt and deliver a beautiful bulky flavour. I came across an article explaining how to cull the best cuts for beefiness stew. Accept a look if you are interested.
Make a well-spiced broth
In my recipe for spicy beef noodle soup, the beef cubes are simmered in a well-spiced soup. Firstly, briefly fry minced garlic and Sichuan chilli bean paste in a little oil to fully release their fragrance. Then add together water and leave information technology to simmer for several minutes. When the soup is ready, cascade information technology into the pot filled with blanched and drained beef cubes. Delight notation that it's recommended to filter the soup through a sieve to get rid of the remaining lumps of garlic and chilli bean paste.
The last footstep is to add more than spices and herb to the simmering soup. Bay leaf, star-anise, Chinese cinnamon, Sichuan pepper and fennel seeds are used to flavour the broth. However yous wouldn't want them in the serving bowl. I have a tip for you: If bachelor, place the spices in a closed tea strainer while simmering. Later you will be able to discard them easily.
Noodle Choices
For shooting this recipe, I used dried, flat noodles. Other types of noodles would work well likewise. If y'all have extra time at paw, I high recommend y'all try making fresh noodles from scratch. Here are some homemade noodle recipes:
- Hand-pulled Noodles
- Ramen Noodles
- Manus-rolled Noodles
- Scissor-cut Noodles
Do not cook noodles in the broth
For preparing noodle soup, please allow me to repeat i important tip that I've mentioned in Chicken meatball noodle soup: practice not melt noodles in the broth. The starch coming off the noodles will change the season and the consistency of the broth. Instead, yous should boil noodles in a clean pot filled with enough of h2o.
Add some greens
To brand spicy beef noodle soup healthier, you can blanch some leafy green vegetables while cooking the noodles. Spinach, pak choi (bok choy) or Chinese choy sum are cracking choices.
For stewing the beef
- 600 g beef, cutting in cubes, 21oz
- 2 tablespoon cooking oil
- 4 cloves garlic, minced
- 3 tablespoon Sichuan chilli bean paste, see note 1
- ½ teaspoon chilli pulverisation
- 1500 ml hot water, 6½ cups
- 1 thumb-sized ginger
- ii stalks scallions, cut in sections
- 1 bay leaf
- 1 star-anise
- 1 small piece Chinese cinnamon/cassia cinnamon
- 10 Sichuan pepper
- 1 pinch fennel seeds
- ½ teaspoon carbohydrate
Yous also need:
- 4 portions noodles, see note two
- Spinach, or pak choi / bok choy
- Fresh coriander, chopped
Flinch the beef
-
Add beef cubes to a pot filled with water, Bring it to a full boil. Remove any impurities that appears on the surface. Drain and then put the beef back into the pot.
Set up the soup
-
Heat upwardly oil in a wok (or a deep frying pan) over medium estrus. Stir in garlic, Sichuan chilli bean paste and chilli powder.
-
Cook until fragrant (do not burn). Pour in 1500ml (6½ cups) hot h2o. Comprehend and leave to simmer for 5 minutes.
Simmer the beef
-
Through a sieve, pour the spiced soup into the beef pot. Add ginger, scallions and all the other spices (see note 3).
-
Bring the soup to a boil and so simmer for 1 to 1.5 hours. Once the beefiness becomes tender cooked, discard the ginger, scallions and spices.
Cook the noodles
-
Cook the noodles in some other pot with plenty of water. At the finish of the process, quickly blanch spinach (or pak choi) in the same pot. Drain and rinse the noodles and vegetable under cold water for a few seconds.
Assemble the dish
-
Identify the noodles and vegetable in serving bowls. Pour in the broth then place the beefiness on top. Sprinkle coriander to garnish. Serve immediately (run into note iv).
1. Different brands of Sichuan chilli bean paste (aka spicy Doubanjiang, 辣豆瓣酱) may vary in saltiness, hotness and texture. Adjust the book accordingly. All-time to apply Pixian Douban, a well-known variety, which needs to be coarsely chopped prior to cooking.
2. You may utilize fresh noodles or dried noodles. In terms of book, I commonly cook nigh 80-100g / 2.8-3.5 oz dried noodles for each person. Follow the instructions on the package. Please note that you are non supposed to boil the noodles in the beef broth since the starch coming off the noodles volition change the flavour and the consistency of the broth.
three. If available, utilize a closed tea strainer to keep spices in while simmering. Later you will be able to discard them easily.
4. You may freeze the meat and soup in the freezer for upward to 1 month. Defrost in the refrigerator so heat up again prior to serving.
Testify me your dish or ask me questions @red.house.spice
SaveSave SaveSave SaveSave SaveSave SaveSave SaveSave
Reader Interactions
montgomeryduem2002.blogspot.com
Source: https://redhousespice.com/spicy-beef-noodle-soup/
0 Response to "Spicy Beef Ramen Noodle Soup Recipe"
Post a Comment