Recipe courtesy of Tim Yue

Dragging Noodles with Beef and Bean Sprouts in Soup

  • Level: Advanced
  • Total: 4 hr 50 min
  • Prep: 1 hr 30 min
  • Inactive: 50 min
  • Cook: 2 hr 30 min
  • Yield: 5 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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