Noodles:
3/4 teaspoon baking soda
16 ounces water
1 teaspoon salt
2 1/5 pounds flour
Beef:
2 1/4 pounds beef
3 1/2 ounces salt
4 1/2 pints water
Pinch cassia bark or Chinese cinnamon
Pinch Chinese prickly ash
Pinch ginger
Pinch fennel
Pinch clove
Soup:
1/2 pound chicken bones
1 pound beef bone
1 gallon, plus 48 ounces water
2 teaspoons pepper
4 teaspoons ground ginger
1 teaspoon salt
3 teaspoons sesame oil
3 teaspoons chicken spice
1 bunch parsley, chopped
1/2 pound bean sprouts
To make the noodles: Mix baking soda and water in a bowl. Then, mix salt and flour together. Add water mixture to the flour and salt and mix until it becomes a soft and pliable dough. Leave the dough to rest for about 30 to 50 minutes.
Put the dough on a board and, with 2 hands, knead the dough for 15 to 20 minutes, stretching the dough into a rope, and using both hands, swinging it until it stretches. Divide the dough into 5 lumps of dough. Using some dry flour, double it up again and again, spinning it, until it turns into a set of noodles. Set aside.
To make the beef: Put all of the ingredients in a pot and cook for about 1 hour over low heat. Remove from the heat and let the beef cool until it is cool enough to be handled. Slice the beef.
To make the soup: In a mixing pot, combine the chicken bone, beef bone, water and cook for about 90 minutes. Throw the bones away and keep the soup. Then, put the pepper, ground ginger, salt, sesame oil and chicken spice in the soup. Bring the soup to a boil. Cook the noodles for 1 minute in the boiling soup. Add the sliced beef, parsley, and bean sprouts and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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