{"id":3049,"date":"2017-11-29T23:11:00","date_gmt":"2017-11-29T23:11:00","guid":{"rendered":"https:\/\/redhousespice.com\/?p=3049"},"modified":"2022-06-07T17:30:38","modified_gmt":"2022-06-07T17:30:38","slug":"spicy-beef-noodle-soup","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/spicy-beef-noodle-soup\/","title":{"rendered":"Spicy beef noodle soup (\u9999\u8fa3\u725b\u8089\u9762)"},"content":{"rendered":"\n

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.<\/em><\/p>\n\n\n\n

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Cold winter days are approaching! Here in our Red 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 two ways. One 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 up, don’t miss today’s recipe: Spicy beef noodle soup (香辣牛肉面).<\/p>\n\n\n\n

Choose marbled beef cuts<\/span><\/h2>\n\n\n\n

To make a bowl of delicious beef noodle soup, first you need to find the ideal cut of beef. Generally speaking, the cuts which have generous amounts of marbling are great for stew dishes (such as beef and potato stew<\/a> and braised beef with daikon<\/a>). They have a higher fat content thus take less time to cook and deliver a beautiful beefy flavour. I came across an article explaining how to choose the best cuts for beef stew<\/a>. Have a look if you are interested.<\/p>\n\n\n\n

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Make a well-spiced broth<\/span><\/h2>\n\n\n\n

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 <\/a>in a little oil to fully release their fragrance. Then add water and leave it to simmer for several minutes.<\/p>\n\n\n\n

When the soup is ready, pour it into the pot filled with blanched and drained beef cubes. Please note that it’s recommended to filter the soup through a sieve to get rid of the remaining lumps of garlic and chilli bean paste.<\/p>\n\n\n\n

The last step is to add more spices and herb to the simmering soup. Bay leaf, star-anise, Chinese cinnamon, Sichuan pepper and fennel seeds are used to flavour the broth.<\/p>\n\n\n\n

However you wouldn’t want them in the serving bowl. I have a tip for you: If available, place the spices in a closed tea strainer while simmering. Later you will be able to discard them easily.<\/p>\n\n\n\n

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Noodle Choices<\/span><\/h2>\n\n\n\n

For shooting this recipe, I used dried, flat noodles. Other types of noodles would work well too. If you have extra time at hand, I high recommend you try making fresh noodles from scratch. Here are some homemade noodle recipes:<\/p>\n\n\n\n