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Hand-cut egg noodles in broth with beef shin and tendon

  • 4servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, E, P
MineralsZinc, Copper, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp peanut oil

  2. 2 1/2 tbsp ground chilli bean paste (see note)

  3. 15 gm (3cm piece) ginger, unpeeled, thinly sliced

  4. 1 each cassia quill and star anise

  5. 500 gm beef shin, cut into 5cm cubes

  6. 110 gm beef tendon (about 2 pieces; see note)

  7. 1 tbsp Shaoxing wine

  8. 1 tbsp dark soy sauce

  9. tsp each Sichuan peppercorns and fennel seeds

  10. 3 green cardamom pods

  11. To serve: brown or black Chinese vinegar, light soy sauce, coarsely chopped coriander and sliced spring onion

  12. 20 gm dried chilli flakes

  13. 125 ml ( 1/2 cup) peanut oil

  14. 300 gm (2 cups) "

  15. 00" flour

  16. 3 large eggs

  17. 1 tbsp peanut oil

  18. 1 1/2 litres (6 cups) chicken stock

  19. 60 ml ( 1/4 cup) Shaoxing wine

  20. 60 ml ( 1/4 cup) light soy sauce, or to taste

  21. 4 garlic cloves, coarsely chopped

  22. 2 spring onions, coarsely chopped

  23. 25 gm (5cm piece) ginger, coarsely chopped

  24. tsp each black peppercorns, Sichuan peppercorns and fennel seeds, cracked

  25. 1 piece dried mandarin peel

  26. 1 cassia quill

Instructions Jump to Ingredients ↑

  1. Serves 4 Prep time 40 mins, cook 4 hrs 50 mins (plus resting, cooling)

  2. Egg noodles are very similar to Italian pasta, and the ratios used here are just the same as in whole-egg pasta. This recipe is inspired by a dish from a five-dollar-a-bowl Chinese noodle restaurant in New York. The braised beef is adapted from Fuchsia Dunlop's Revolutionary Chinese Cookbook.

  3. Heat oil in a casserole or wok with a lid over medium-high heat. Add chilli bean paste and stir-fry until oil is fragrant (20-30 seconds), add ginger, cassia, star anise and stir until fragrant (20-30 seconds). Add beef shin and tendon, remaining ingredients and 1.5 litres water, bring to the boil, reduce heat to low-medium and cook, topping up with more water if necessary to keep beef completely covered, until beef shin is tender (2½-3 hours). Remove beef shin and set aside. Return pan to heat and cook tendon until tender (1-1½ hours).

  4. Meanwhile, for egg noodles, process ingredients in a food processor until a smooth dough forms. Wrap in plastic wrap and set aside to rest (1 hour). Working with a quarter of the dough at a time, feed through a pasta machine, fold, then feed and roll, dusting with flour if necessary to prevent dough from sticking, and reducing settings notch by notch, until dough is 5mm-thick. Transfer to a lightly floured tray and repeat with remaining dough. Cut dough sheets to create ribbons 3-4cm wide, place on a floured tray and set aside, covered with a tea towel.

  5. Meanwhile, for roasted chilli oil, combine chilli and oil in a small saucepan and stir occasionally over low heat until fragrant (1-2 minutes). Set aside to cool.

  6. Meanwhile, for noodle broth, combine ingredients in a large saucepan, bring to the boil, then reduce heat to low and simmer until well-flavoured (5-10 minutes). Strain through a fine sieve and keep hot.

  7. Cook noodles in boiling water until al dente (2-3 minutes). Strain and transfer to serving bowls, ladle over broth, then top with braised beef shin. Slice tendon and place on top, then serve with chilli oil, vinegar, soy sauce, coriander and spring onion, if desired.

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