SPICY BEEF NOODLE SOUP
It was so quite chilly within the Northeast this weekend––even although the warmth was cranking non-stop, the dwelling nonetheless felt truly drafty! Weather like this truly makes me crave anything spicy, preferably soup. Spicy pork noodle soup to be exact.
I love this Spicy Beef Noodle Soup recipe as a result of its simplicity. It doesn’t get any extra hard than taking out NULL inventory pots (and in case you don’t have NULL inventory pots, you'll be able to bounce with a smaller pot to boil the beef…but you may have so as to feature boiling water to the soup base within the greater pot earlier than simmering).
This step of boiling the meat beforehand is essential to ridding the meat of any “impurities.” Many readers query this step…so we decided to in reality contain a photograph that exhibits what these impurities appear like! I typically don’t maintain the water used to boil the beef, but since we're making a soup base and we desire all of the meat flavors we're able to get, I decided to pressure it and use the water for the soup. I’ve tried other cuts of pork for this recipe, however the greatest I’ve used is chuck––the similar form of pork you’d use for a pot roast!
By the way, in case you don’t like spicy food, you'll be able to make a model of this spicy pork noodle soup recipe utilizing common (non-spicy) bean sauce. Also, I used 2 tablespoons of Sichuan peppercorns. If you’re no longer too eager on the numbing sensation, scale back it to one tablespoon.
As for the noodles, you'll be able to judge no matter noodles you’d want to use. Just count number to practice dinner them in a separate pot. After combining the noodles, beef, and soup in a bowl, upper with scallions and cilantro, and you’re able to conquer the cold!
You’ll need:
16 cups chilly water
6 slices ginger
3 scallions, washed and cut in half
1/4 cup Shaoxing wine
3 lbs pork chuck, cut into 1 1/2 inch chunks
3 tablespoon oil
1 to 2 tablespoons Sichuan peppercorns
2 heads of garlic, peeled
1 huge onion, cut into chunks
5 star anise
4 bay leaves
1/4 cup spicy bean paste
1 huge tomato, cut into small chunks
1/2 cup pale soy sauce
1 tablespoon sugar
1 huge piece of dried tangerine peel
fresh or dried wheat noodles of your choice
Chopped scallion and cilantro, to garnish
Spicy Beef Noodle Soup, by thewoksoflife.com
You’ll desire NULL huge pots to make this recipe. Fill one huge inventory pot with 16 cups of chilly water. Add the ginger, scallions, Shaoxing wine and pork chunks.
Cover and convey to a boil. Immediately turn down the warmth and simmer for 10 minutes. After that, turn off the warmth and set aside.
See all that foam on the floor of the liquid? That’s why we do that step!
(I used a wok so we might present the steps extra clearly, but you'll be able to use the 2nd inventory pot for the subsequent level of the recipe).
Heat the oil in one other inventory pot or huge wok over medium low heat, and upload the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves.
Cook till the garlic cloves and onion chunks bounce to melt (about 5 – 10 minutes). Stir within the spicy bean paste.
Then upload the tomatoes and practice dinner for NULL minutes. Finally, stir within the pale soy sauce and sugar. Turn off the heat.
Now, let’s scoop out the beef, ginger, and scallions from the 1st pot and move them to the 2nd pot. Then, pour within the inventory by means of a positive mesh strainer.
Place the pot over excessive heat, and upload within the tangerine peel. Cover and convey the soup to a boil. Immediately turn the warmth down to a simmer, and practice dinner for 60-90 minutes.
After simmering, turn off the heat, but maintain the lid on, and permit the pot sit on the range (with the warmth off) for one other complete hour to permit the flavors meld together. Your soup base is done. Remember to convey the soup base to a boil back earlier than serving. As an non-compulsory step, select out the beef, pressure the soup in case you thoughts the floating spices and aromatics within the soup.
Cook your noodles in a separate pot according to the bundle instructions, and divide amongst your serving bowls (you can get 8-10 servings from your pot of soup and beef).
Top the bowls with hot broth, beef, scallions, and cilantro. Serve this spicy pork noodle soup piping hot! If you nonetheless have leftover inventory and beef, you'll be able to freeze it and reheat for destiny meals.
Spicy Beef Noodle Soup
This spicy pork noodle soup recipe is unusually easy to practice at home, spicy, flavorful,and tastes even higher than what you'll be able to get at a restaurant.
Ingredients:
16 cups chilly water (3.8L)
6 slices ginger
3 scallions (washed and cut in half)
1/4 cup Shaoxing wine
3 lbs pork chuck (1.3 kg, cut into 1 1/2 inch chunks)
3 tablespoon oil
1 to 2 tablespoons Sichuan peppercorns
2 heads garlic (peeled)
1 huge onion (cut into chunks)
5 star anise
4 bay leaves
1/4 cup spicy bean paste
1 huge tomato (cut into small chunks)
1/2 cup pale soy sauce
1 tablespoon sugar
1 huge piece of dried tangerine peel
fresh or dried wheat noodles of your choice
Chopped scallion and cilantro (to garnish)
Instructions:
You’ll desire NULL huge pots to make this recipe. Fill one huge inventory pot with 16 cups of chilly water. Add the ginger, scallions, Shaoxing wine and pork chunks. Cover and convey to a boil. Immediately turn down the warmth and simmer for 10 minutes. After that, turn off the warmth and set aside.
Heat the oil in one other inventory pot or huge wok over medium low heat, and upload the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves. Cook till the garlic cloves and onion chunks bounce to melt (about 5 - 10 minutes). Stir within the spicy bean paste. Then upload the tomatoes and practice dinner for NULL minutes. Finally, stir within the pale soy sauce and sugar. Turn off the heat.
Now, let’s scoop out the beef, ginger, and scallions from the 1st pot and move them to the 2nd pot. Then, pour within the inventory by means of a positive mesh strainer. Place the pot over excessive heat, and upload within the tangerine peel. Cover and convey the soup to a boil. Immediately turn the warmth down to a simmer, and practice dinner for 60-90 minutes.
After simmering, turn off the heat, but maintain the lid on, and permit the pot sit on the range (with the warmth off) for one other complete hour to permit the flavors meld together. Your soup base is done. Remember to convey the soup base to a boil back earlier than serving. As an non-compulsory step, select out the meat and pressure the soup if you’d want to take away the spices and aromatics from the broth.
Cook your noodles in a separate pot according to the bundle instructions, and divide amongst your serving bowls (you can get 8 beneficiant servings from your pot of soup and beef). Top the bowls with hot broth, beef, scallions, and cilantro. Serve piping hot!
Note: If you nonetheless have leftover inventory and beef, you'll be able to freeze it and reheat for destiny meals.
Nutrition
Calories: 496kcal | Carbohydrates: 41g | Protein: 36g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 991mg | Potassium: 606mg | Fiber: 4g | Sugar: 8g | Vitamin A: 170IU | Vitamin C: 5.2mg | Calcium: 70mg | Iron: 3.9mg
I love this Spicy Beef Noodle Soup recipe as a result of its simplicity. It doesn’t get any extra hard than taking out NULL inventory pots (and in case you don’t have NULL inventory pots, you'll be able to bounce with a smaller pot to boil the beef…but you may have so as to feature boiling water to the soup base within the greater pot earlier than simmering).
This step of boiling the meat beforehand is essential to ridding the meat of any “impurities.” Many readers query this step…so we decided to in reality contain a photograph that exhibits what these impurities appear like! I typically don’t maintain the water used to boil the beef, but since we're making a soup base and we desire all of the meat flavors we're able to get, I decided to pressure it and use the water for the soup. I’ve tried other cuts of pork for this recipe, however the greatest I’ve used is chuck––the similar form of pork you’d use for a pot roast!
By the way, in case you don’t like spicy food, you'll be able to make a model of this spicy pork noodle soup recipe utilizing common (non-spicy) bean sauce. Also, I used 2 tablespoons of Sichuan peppercorns. If you’re no longer too eager on the numbing sensation, scale back it to one tablespoon.
As for the noodles, you'll be able to judge no matter noodles you’d want to use. Just count number to practice dinner them in a separate pot. After combining the noodles, beef, and soup in a bowl, upper with scallions and cilantro, and you’re able to conquer the cold!
You’ll need:
16 cups chilly water
6 slices ginger
3 scallions, washed and cut in half
1/4 cup Shaoxing wine
3 lbs pork chuck, cut into 1 1/2 inch chunks
3 tablespoon oil
1 to 2 tablespoons Sichuan peppercorns
2 heads of garlic, peeled
1 huge onion, cut into chunks
5 star anise
4 bay leaves
1/4 cup spicy bean paste
1 huge tomato, cut into small chunks
1/2 cup pale soy sauce
1 tablespoon sugar
1 huge piece of dried tangerine peel
fresh or dried wheat noodles of your choice
Chopped scallion and cilantro, to garnish
Spicy Beef Noodle Soup, by thewoksoflife.com
You’ll desire NULL huge pots to make this recipe. Fill one huge inventory pot with 16 cups of chilly water. Add the ginger, scallions, Shaoxing wine and pork chunks.
Cover and convey to a boil. Immediately turn down the warmth and simmer for 10 minutes. After that, turn off the warmth and set aside.
See all that foam on the floor of the liquid? That’s why we do that step!
(I used a wok so we might present the steps extra clearly, but you'll be able to use the 2nd inventory pot for the subsequent level of the recipe).
Heat the oil in one other inventory pot or huge wok over medium low heat, and upload the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves.
Cook till the garlic cloves and onion chunks bounce to melt (about 5 – 10 minutes). Stir within the spicy bean paste.
Then upload the tomatoes and practice dinner for NULL minutes. Finally, stir within the pale soy sauce and sugar. Turn off the heat.
Now, let’s scoop out the beef, ginger, and scallions from the 1st pot and move them to the 2nd pot. Then, pour within the inventory by means of a positive mesh strainer.
Place the pot over excessive heat, and upload within the tangerine peel. Cover and convey the soup to a boil. Immediately turn the warmth down to a simmer, and practice dinner for 60-90 minutes.
After simmering, turn off the heat, but maintain the lid on, and permit the pot sit on the range (with the warmth off) for one other complete hour to permit the flavors meld together. Your soup base is done. Remember to convey the soup base to a boil back earlier than serving. As an non-compulsory step, select out the beef, pressure the soup in case you thoughts the floating spices and aromatics within the soup.
Cook your noodles in a separate pot according to the bundle instructions, and divide amongst your serving bowls (you can get 8-10 servings from your pot of soup and beef).
Top the bowls with hot broth, beef, scallions, and cilantro. Serve this spicy pork noodle soup piping hot! If you nonetheless have leftover inventory and beef, you'll be able to freeze it and reheat for destiny meals.
Spicy Beef Noodle Soup
This spicy pork noodle soup recipe is unusually easy to practice at home, spicy, flavorful,and tastes even higher than what you'll be able to get at a restaurant.
Ingredients:
16 cups chilly water (3.8L)
6 slices ginger
3 scallions (washed and cut in half)
1/4 cup Shaoxing wine
3 lbs pork chuck (1.3 kg, cut into 1 1/2 inch chunks)
3 tablespoon oil
1 to 2 tablespoons Sichuan peppercorns
2 heads garlic (peeled)
1 huge onion (cut into chunks)
5 star anise
4 bay leaves
1/4 cup spicy bean paste
1 huge tomato (cut into small chunks)
1/2 cup pale soy sauce
1 tablespoon sugar
1 huge piece of dried tangerine peel
fresh or dried wheat noodles of your choice
Chopped scallion and cilantro (to garnish)
Instructions:
You’ll desire NULL huge pots to make this recipe. Fill one huge inventory pot with 16 cups of chilly water. Add the ginger, scallions, Shaoxing wine and pork chunks. Cover and convey to a boil. Immediately turn down the warmth and simmer for 10 minutes. After that, turn off the warmth and set aside.
Heat the oil in one other inventory pot or huge wok over medium low heat, and upload the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves. Cook till the garlic cloves and onion chunks bounce to melt (about 5 - 10 minutes). Stir within the spicy bean paste. Then upload the tomatoes and practice dinner for NULL minutes. Finally, stir within the pale soy sauce and sugar. Turn off the heat.
Now, let’s scoop out the beef, ginger, and scallions from the 1st pot and move them to the 2nd pot. Then, pour within the inventory by means of a positive mesh strainer. Place the pot over excessive heat, and upload within the tangerine peel. Cover and convey the soup to a boil. Immediately turn the warmth down to a simmer, and practice dinner for 60-90 minutes.
After simmering, turn off the heat, but maintain the lid on, and permit the pot sit on the range (with the warmth off) for one other complete hour to permit the flavors meld together. Your soup base is done. Remember to convey the soup base to a boil back earlier than serving. As an non-compulsory step, select out the meat and pressure the soup if you’d want to take away the spices and aromatics from the broth.
Cook your noodles in a separate pot according to the bundle instructions, and divide amongst your serving bowls (you can get 8 beneficiant servings from your pot of soup and beef). Top the bowls with hot broth, beef, scallions, and cilantro. Serve piping hot!
Note: If you nonetheless have leftover inventory and beef, you'll be able to freeze it and reheat for destiny meals.
Nutrition
Calories: 496kcal | Carbohydrates: 41g | Protein: 36g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 991mg | Potassium: 606mg | Fiber: 4g | Sugar: 8g | Vitamin A: 170IU | Vitamin C: 5.2mg | Calcium: 70mg | Iron: 3.9mg
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