MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Beef Noodle Soup
Categories: Beef, Vegetables, Herbs, Pasta, Chilies
Yield: 6 servings

1 tb Oil
1 tb Szechuan peppercorns
1 1/2 lb Boneless beef chuck roast,
- cut in 2" cubes
3 sl (1/4") fresh gingerroot
4 c Water
1/2 c Soy sauce
2 tb Shaoxing cooking wine
1 tb Rock sugar or honey
2 ts Chile-bean paste
5 Whole star anise
2 Bay leaves
2 Green onions; thin sliced
2 Dried Szechuan chilies
1/2 ts Salt
2 md Carrots; chopped
2 md Daikon radish; chopped
14 oz Uncooked Chinese noodles
Fresh cilantro leaves; opt
Sesame oil; opt

In a Dutch oven or large saucepot, heat oil over medium
heat. Add peppercorns; cook until fragrant, 1-2 minutes,
stirring constantly. Using a slotted spoon, remove
peppercorns; discard.

In the same pan, over medium-high heat, add beef and
ginger. Cook, stirring often, until beef is browned,
8-10 minutes. Add water, soy sauce, wine, sugar,
chile-bean paste, star anise, bay leaves, green onion,
dried chilies and salt; bring to a boil. Reduce heat;
cover and simmer 30 minutes.

Stir in carrots and radish. Continue to simmer until
vegetables are tender, 55-60 minutes longer. Remove and
discard star anise, bay leaves and dried chiles.

Meanwhile, cook pasta according to package directions;
drain. Add noodles to soup.

Serve in bowls with additional green onions, additional
chile-bean paste, fresh cilantro leaves and sesame oil,
as desired.

Tria Wen, San Francisco, California

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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