Beef Shank Noodles

For beef stock
500g oxtail+ 250g back bones+ 250g chicken bones
salt to taste
1 green onion
1 thumb ginger
2 star anise
1 small piece of Chinese cinnamon
2 bay leaves
1/4 teaspoon Sichuan peppercorn (must)
4 cloves
2L to 2.5 L water

Steps:

1. Remove the blood waters: add all the bones and meat in a large pot, pour in enough water to cover, add green onion and 4 slices of ginger and then bring to a boiling. Transfer out and clean.
2. Soak all the spices with around 1/2 cup boiling hot water for 10 minutes and then wrap all of them with a glaze bag and seal with cotton lines.
3. Add all the bones and beef shank, scallion whites and spiced wrapped in the glaze bag. Pour around 2L to 2.5 L water (separately for high pressure cooker and cast iron soup pot). Bring to boil and simmer for around 1.5 to 2 hours.To begin assembling a wonderful beef noodle soup, get yourself a pot of beet stock.

4.Cut half of braised beef shank into thin slices and half of it to diced. Chop pickled mustard green and fry with oil until aroma.

Assemble the noodles:
In a serving bowl, mix 1 cup of beef stock with 1/2 cup of the master stock (卤水). Cook the noodles according to instructions and then blanch the Bok Choy and transfer them to the bowls. Top with fried mustard greens, green onion and coriander. Serve hot!

If the soup base is not enough to cover the noodles, add more soup. The master stock should be salty enough, otherwise add a small pinch of salt to taste.

5 from 1 vote

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Beef Shank Noodles

Prep Time

15 mins

Cook Time

2 hrs

Total Time

2 hrs 15 mins

 

A shortcut way to assemble a beef shank noodle soup.

Course:

Main Course

Cuisine:

Chinese

Keyword:

Beef, noodles

Servings: 2

Calories: 529 kcal

Author: Elaine

Ingredients

• 100
  g
  braised beef shank
• 2
  trees of Bok Choy
• 2
  serving noodles
  , either fresh or dried, I use fresh udon this time
• 2
  green onion
  , finely chopped
• 1
  small bunch of coriander
  , finely chopped

For beef stock

• 500
  g
  oxtail+ 250g back bones+ 250g chicken bones
• salt to taste
• 1
  green onion
• 1
  thumb ginger
• 2
  star anise
• 1
  small piece of Chinese cinnamon
• 2
  bay leaves
• 1/4
  tsp.
  Sichuan peppercorn
  , must
• 4
  cloves
• 2
  L
  high pressure cooker to 2.5L (regular soup pot) water

Instructions

1. Remove the blood waters: add all the bones and meat in a large pot, pour in enough water to cover, add green onion and 4 slices of ginger and then bring to a boiling. Transfer out and clean.
2. Soak all the spices with around 1/2 cup boiling hot water for 10 minutes and then wrap all of them with a glaze bag and seal with cotton lines.
3. Add all the bones and beef shank, scallion whites and spiced wrapped in the glaze bag. Pour around 2L to 2.5 L water (separately for high pressure cooker and cast iron soup pot). Bring to boil and simmer for around 1.5 to 2 hours.To begin assembling a wonderful beef noodle soup, get yourself a pot of beet stock.
4. Cut half of braised beef shank into thin slices and half of it to diced. Chop pickled mustard green and fry with oil until aroma.
5. In each serving bowl, mix 1 cup of beef stock with 1/2 cup of the master stock (??). Cook the noodles according to instructions and then blanch the Bok Choy and transfer them to the bowls. Top with fried mustard greens, green onion and coriander. Serve hot!

Nutrition Facts

Beef Shank Noodles

Amount Per Serving

Calories 529
Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Cholesterol 11mg4%

Sodium 2137mg93%

Potassium 466mg13%

Carbohydrates 75g25%

Fiber 7g29%

Sugar 2g2%

Protein 18g36%

Vitamin A 1020IU20%

Vitamin C 9.3mg11%

Calcium 192mg19%

Iron 8.2mg46%

* Percent Daily Values are based on a 2000 calorie diet.