Recipe courtesy of Ching-He Huang
Ching's Classic Beef Noodle Soup
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 653
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 76
- Dietary Fiber
- 8
- Sugar
- 17
- Protein
- 43
- Cholesterol
- 64
- Sodium
- 1213
- Total: 1 hr 55 min
- Prep: 10 min
- Cook: 1 hr 45 min
Ingredients
1 quart vegetable or beef stock
2 tablespoons peanut or vegetable oil
1 large shallot, finely chopped
1/2 yellow onion, chopped
2 tablespoons grated fresh ginger
2 cloves garlic, finely chopped
1 red chile, stemmed, seeded and chopped
1 red Thai bird chile, stemmed, seeded and chopped
7 ounces beef chuck roast or boneless shin, chopped into 1/2-inch pieces
4 ounces dried flat udon noodles
1 small carrot, chopped
2 teaspoons light brown sugar
1 teaspoon chili bean sauce, plus more as needed
1 teaspoon dark soy sauce
1 teaspoon cornstarch mixed with 2 teaspoons water
1 small Romaine lettuce heart, sliced into 1/2-inch ribbons
2 scallions, chopped
Small handful fresh cilantro leaves, chopped
Directions
- Heat the oil in a large saucepan over medium heat. Add the shallots and onions and cook until softened, 3 to 4 minutes, and then stir in the ginger, garlic and chiles and cook, stirring, for about 1 minute. Add the beef and stir-fry until it begins to brown, and then pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover and cook until the meat is very tender, 1 hour 15 minutes to 1 hour 30 minutes.
- Meanwhile, bring a large pot of water to a boil and cook the udon according to package instructions. Drain and rinse under cold water. Set aside.
- Add the carrots to the simmering soup, cover, and cook until crisp-tender, 6 to 8 minutes. Whisk together the sugar, bean sauce and soy sauce in a small bowl until the sugar is dissolved and stir it into the soup. While stirring, pour the cornstarch slurry into the soup and cook until thickened, about 1 minute.
- Just before serving, divide the noodles between 2 bowls. Stir the Romaine into the broth and ladle the hot soup over each bowl. Garnish with chopped scallions and cilantro and serve immediately.