Ching's Classic Beef Noodle Soup

Recipe courtesy Ching-He Huang
Show: Easy Chinese Episode: Little Taiwan

Photo: Ching's Classic Beef Noodle Soup

TOTAL TIME: 1 hr 55 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 45 min
 
YIELD: 2 servings
LEVEL: Easy

ingredients

  • 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
  • 1 quart vegetable or beef stock
  • 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
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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.

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5

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  • on August 13, 2012

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    This recipe is awesome. It is packed with flavor and has the right amount of spice. My husband and I loved it, the fragrance makes you excited about eating it when it's done. I will be making this again soon.

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  • on August 01, 2012

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    This recipe is sooooo good! My husband and I did it together and the flavors are so bold and spicy..and the meat comes out so tender. We absolutely loved it. We are cooking it again this weekend. Thank you Ching! You are awesome.

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  • on July 29, 2012

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    Delicious--would be perfect on a cold fall evening. Definitely clears the sinuses but the heat isn't overpowering. Lovely soup!

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