Tag Archives: noodles

Beef noodle soup 牛肉面

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Since winter has come, days are shorter. It’s getting dark so early now. It always feels like 9 o’clock in the evening when I start preparing dinner. I have also started eating more spicy than in summer. I love spicy food, but after living in Europe I eat less spicy.

Friends from the Netherlands will laugh if they see I wrote “I eat less”, because they were once really crying by my table. For this depressed winter weather, eating spicy food will make you start sweating and it will feel like after doing exercise.

Beef noodle soup with soft meat, a rich broth and vegetables: it is warm, healthy and classic. It has always been popular in China, you can find it everywhere. Normally people eat it for breakfast. There are also noodles, porridge, soy milk, steamed buns or dumplings for breakfast in China.

Nowadays beef noodles is not only for breakfast, many noodle restaurants quite often are like Chinese fast food; fast to cook and also healthy. Some of those restaurants open 24 hours a day.

It is not difficult to make beef noodle soup, you only need a little bit of time and enough herbs.

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What we need:

  • Beef chuck (for stews)                       500g
  • Star anise                                           2
  • Laurel herb (or bay leaf)                     2
  • Black cardamom                                  1
  • Cinnamon                                             1 stick
  • Sichuan pepper                                    1sp (you can replace it with white pepper)
  • Mandarin peel                                      2-3 pieces
  • Chilli sauce                                           1sp (I use sambal to replace Sichuan chilli sauce, it is not spicy but salty)
  • Dark soy sauce                                     1sp
  • Light soy sauce                                     2sp
  • Shaoxing wine or rice wine                   2sp
  • Monocrystal sugar                                6 pcs (if you don’t have any, you can use 1 spoon of ordinary granulated sugar)
  • Garlic                                                    4 cloves
  • Fresh ginger                                         4 slices
  • Spring onion                                          3
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How to make it

Cut the beef into pieces of 4x4cm, the put all in a soup pan. Add all herbs and sauces, then add 80 or 90 cl water. Heat on high fire until is starts to boil, then turn to small fire and let it simmer for 2 hours.

Cook noodles and place them in a bowl, add meat and soup.

Garnish with half a boiled egg and some greens. Add some home made chili oil if you dare!

Noodlesoup with beef and radish

Today’s weather was not so good; it was cloudy and cold, and I didn’t know what to do on my day off, so I went to the Turkish shop close to my home. They  have their own butcher’s shop there, and their meat has good quality. I will cook noodle soup with beef and radish.

rund en rettich 1What we need for the soup:

  • Beef knuckle (500 grams)
  • Dried laurel (5 pieces)
  • Star anise (2 pieces)
  • Cinnamon stick (1 piece)
  • Fresh ginger (3 slices)
  • Dried chili (3 pieces)
  • Dried mandarin peels (I always keep some mandarin peels, which I put by the window to dry. In China they are used in traditional medicine)
  • White radish (half)
  • Chinese spinach (1 piece)
  • Herbal liquor (such as Jägermeister), 1 tablespoon
rund en rettich 2Cooking the soup:

  1. Cut the beef into little chunks of 4×4 cm, cut the radish in the same size
  2. Fill a soup pan half full of water (1.5 liter) and bring to the boil
  3. When the water boils, add the beef and wait 1-2 minutes. When foam appears scoop this off with a spoon
  4. Then add all the other ingredients except the radish and liqueur, and boil for 10 minutes
  5. Lower the fire and add the liqueur. Then cook slowly for 1.5 hours
  6. Finally, add the radish and some salt and boil 10 minutes, then on low fire half an hour more

After you’ve added the radish to the soup, you can start preparing the noodles. Well, you know how to cook noodles, right?

When the noodles are done, put them into a bowl, keep the water. Boil the vegetables in this water a couple of minutes, done. Add the vegetables on top of the noodles into the bowl, then pour the soup over it all and serve

This soup is part of a meal with 3 dishes, together with Chinese fries and Fried dumplings. Enjoy!

Soup with spare ribs and corn, fried noodles with leek

Noodles & leek

Around now is the corn season. In China we usually eat corn kernels, boiled or on a barbecue, and sometimes in a soup. With this recipe I want to show everyone that well known food products can be prepared in an entirely different way. You might find it unusual to boil spare ribs, but just try it! Today I will cook a full meal: soup with spare ribs and fresh corn, and with that fried noodles and leek. The soup is clear but very nutricious, and the noodles are quite filling. Above all, it is fun to eat!

The soup:

Noodles & leekIngredients:

  • Fresh spare ribs (from the butcher’s) 600 grams
  • 2 Corncobs
  • Fresh ginger (2 slices)
  • Salt

Many people only know spare ribs from the barbecue or baked, but when you cook them in a soup, you will be surprised of how tasty they are! You’ll have to eat this soup with chopsticks or use your fingers, because with a spoon alone you won’t make it. This soup is a meal on itself, and something different!

Preparation:

  1. First cut the spare ribs. Then bring water to the boil in a large soup pan and add the fresh ginger. Then boil the spare ribs for 1 hour on a low fire. If foam appears, scoop it off using a soup spoon
  2. Cut the corn into slices of about 4 cm thick
  3. After 1 hour of boiling, add the corn to the soup, and boil for another half hour
  4. Add a pinch of salt to taste

That’s all! Garnish with cut chives or coriander

Fried noodles wit leek:

Noodles & leekIngredients:

  • One leek
  • Egg noodles (2 portions serves 2)
  • Soy sauce “dark” (1 tablespoon)
  • Soy sauce “light (1 tablespoon)
  • Sunflower oil

This dish originates from the Shanghai area, in south eastern China.

What I like most of this dish is that it is so easy to cook, and that it combines very well with almost any other dish. It isn’t like the usual noodles or noodle soup that most people know, because of the dark soy sauce, which makes the dish taste more salty and full flavoured

Preparation:

  1. Bring water to the boil, and boil the noodles. In the meantime, cut the leek into small slices of 4 to 5 cm long
  2. When the noodles are cooked, drain and wash them under the running tap (with cold water) Put aside
  3. Heat 2 tablespoons of oil in a baking pan or wok (be generous with the oil) and fry the leek for a short time. Add some dark soy sauce and lower the fire. Stir well and fry for 2 minutes
  4. Then add the boiled noodles and stir well. I use chopsticks for this, but if you can’t use them then carefully use a fork or wooden spoon (or two)
  5. Now turn to high fire and stir fry the noodles, and after one minute add the light soy sauce. Stir fry 2 more minutes

Serve!