Oodles of Noodles - Chinese Beef Noodles

For the Chinese beef noodles, I used beef stock and made braised beef shank. Instead of making noodles from scratch, I just used the packaged dry wheat noodles that you can get from any Asian market! I'm lazy! This version of beef noodles is one that my in-laws make, so it's not exactly the same as other beef noodle recipes out there.

Soup Base ingredients:

Beef stock - I fill up a medium sized pot with it, usually enough for 2 bowls of noodles
5-6 Star anise
White/light green chopped sections of 2 green onions
Chopped dark green sections of green onions for garnish
6 Dried lily flowers - wash and rehydrate them
1-2 plum tomatoes - chopped
Soy Sauce
Black Vinegar
1.5 inch piece of ginger
Sliced Braised beef shank (or you can use beef from beef stew)
Cilantro for garnish

Bring the beef stock to a boil and add the ginger, white/light green sections of green onions, and the lily flowers. Add soy sauce and black vinegar - amounts for these is really by tasty you want your soup to be. I generally pour in approximately 3.5 tbsp of soy sauce and about 1 to 1.5 tbsp of vinegar. If I want it to be more salty, I'll add some salt. Let it boil for 1 min or so and reduce to a simmer. Simmer for 30 mins and add the tomatoes. Let it simmer for another 30 mins or so. While the soup is simmering, cook your noodles in a separate pot. Prep your noodle bowls - add the cooked noodle, along with the meat and other veggies (e.g. bok choi, yu choi etc...). Pour in your soup and garnish with cilantro and green onions. Eat up!

Braised Beef Shank

Prepping the noodle bowl

Yum! Chinese Beef Noodles