After scouring the web and researching recipes, it came down to the mix below with some changes based on my taste buds. It wasn’t exactly the flavour I was aiming for, but for my first time making it, I was very happy with the result.
My partner and I like the flavour profile from a small Taiwanese shop on Victoria Drive called “Huang’s Beef Noodle”. The chef/owner makes a really beefy Beef Noodle clear-soup dish. It probably isn’t the typical Taiwanese Beef Noodle, because it doesn’t have a strong herbal flavour or tomato-ey flavour. My attempt to replicate it was a bit of a fail since it didn’t taste anything like Huang’s Beef Noodle. My partner said that the flavour of my broth is similar to that of Chef Hung’s Taiwanese Beef Noodles.
Chef Hung is a popular Taiwanese Beef Noodle restaurant in Richmond British Columbia. The Chef is originally from Jimen Taiwan and he is renowned for his award-winning Taiwanese Beef Noodle dish.
The recipe below is a red roasted or braised beef noodle dish as soy sauce is added. In my version, I stewed the beef shank for an hour and then continued cooking the broth with the bone marrow for 5 hours. This variation has a herbal flavour due to combination of various spices. But stay tune for my future posts as I will make a rich red-colour tomato broth version, and a clear-broth version.
So what you will need is:
1 Pound Beef Shank
3 Pound Beef Bones – Knuckle or Leg Bones is best
12 Cups Beef Broth (12 Cups Water or 1 Teaspoon Beef Stock Powder)
2 Onion, cut in chunks (200 Grams)
1 Carrot, cut in chunks (185 Grams)
1/2 Cup Rice Wine
1/2 Cup Soy Sauce
1 Teaspoon Five Spice
2 Teaspoon Sesame oil
1 Teaspoon Salt
1 Tablespoon Tomato Paste
1 Tablespoon Doubanjiang (a spicy and salty fermented bean paste. Found in various asian markets. Photo of types seen here)
1 inch Knob Fresh Ginger Root, sliced (45 Grams)
5 Cloves Garlic
1 Thai Red Chili
2 Tablespoon Brown Sugar (25 grams)
1/2 Tablespoon Sichuan Peppercorns
1 Cinnamon Stick
3 Whole Cloves
2 Star Anise
6 Dried Chili
2 Teaspoon White Peppercorns
1/2 lb Wheat Flour Noodles, Uncooked
150 Grams Shanghai Bok Choy
1 Bunch Green Onion – dice the green part for garnish
Parboil the Bones and Meat:
1. Add the bones and shank to a large pot and fill with cold water.
2. Bring to a vigorous boil for about 5 minutes. The impurities will rise to the top. Drain and rinse the bones and meat, as well as cleaning the pot.
3. Refill the pot with bones and shank with 3 quarts of cold water. Secure the aromatics and spices in a spice bag or coffee filter secured with butchers twine.
4. Add the spice bag, carrot, onions, rice wine, soy sauce, five spice, tomato paste, doubanjiang, and sesame oil to the large pot.
5. Bring to a boil on high heat, then lower to a simmer. Allow to cook covered for 1 hour.
6. Remove the beef shank, place on a plate, and wrap with plastic cling wrap.
7. Continue simmering for another 4 hours. Strain the broth and discard the bones, spice bag, carrots and onions. Taste the broth and adjust seasoning with soy sauce, salt, and sugar.
Prepare Noodles & Meat:
8. Slice the beef shank into 1/4 inch slices. This step will be easier if you freeze the meat for 15 minutes prior to slicing.
9. Cook the noodles according to the directions on the package. Strain the noodles and divide into serving bowls.
10. Reheat the meat in the broth. Arrange the meat on the noodles. Slice the bok choy in half-lengthwise. Cook the shanghai bok choy in the broth. Arrange bok choy on the noodles.
11. Ladle the hot broth into the bowl. Add a tablespoon of the pickled mustard. Garnish the top with green onions. Serve immediately.
Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!