Beef stew noodle soup is a Chinese noodle soup made of stewed beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. In China, a large bowl of beef stew noodle soup is often taken as a whole meal with or without any side dish. It is often served with Chinese sauerkraut, green onion, and sometimes other vegetables in the soup as well.
Ingredients ( 14 Total )
5 cups water
1 cup soy sauce
1 cup rice wine
1/4 cup light brown sugar
1-inch cube fresh ginger, peeled & smashed
1 bunch scallions, white & green parts separated
3 garlic cloves, smashed
2 (2-inch-long) pieces dried orange peel
4 whole star anise
1/4 teaspoon dried hot red pepper flakes
2 1/2 pounds meaty beef short ribs
1 3/4 cups chicken broth (14 ounces)
10 ounces dried Chinese wheat noodles
1 cup fresh bean sprouts
cilantro to taste
Step by Step Preparation
Put water, soy sauce, rice wine, brown sugar, ginger, smashed white parts of scallion, garlic, orange peel, star anise, and red pepper flakes in large pot and bring to a boil. Then reduce heat and simmer uncovered for 10 minutes.
Add short ribs and simmer, covered. Turn occasionally until meat is tender but not falling apart (about 2 1/2 hours.) Turn off heat and let stand, uncovered, for 1 hour.
Place meat on a cutting board and remove bones and membranes. Cut meat into 1/2-inch thick slices.
Pour beef broth through sieve (preferrably lined with cheesecloth) into a bowl and discard solids. Skim fat from broth and transfer to a 3-quart saucepan.
Add chicken broth and meat. Reheat soup over low heat.
Meanwhile, cook noodles according to package instructions. Drain noodles well and divide among 4 large soup bowls.
Ladle broth over noodles and top with meat, chopped scallion greens, bean sprouts, and cilantro.