Tag Archives: noodle soup

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!

DIY Thai curry

DIY Thai curryOn a rainy day in April, a week after I Visited my Thai friend, I needed a booster. I cooked a spicy Thai curry with fish. I call this DIY curry because the curry and the vegetables are served separately, and so you can choose for yourself what and how much you eat. See how it works:

DIY Thai curry


DIY Thai curryPreparation:

  1. First defrost the fish and cut in into pieces
  2. Then heat one tablespoon of oil in a wok and add the curry paste. Fry it for a minute or so, stir well
  3. Then add the 2 tins of coconut milk and keep stirring
  4. Use the empty tins to add water (use 3x one tin, which is about one pint)
  5. Now add the fish and chopped chilies and bring to boiling point. Then turn off the fire
  6. Slice the cucumber and wash the bean sprouts
  7. In another pan, boil water and cook the noodles in 2-3 minutes and drain
  8. Make ‘nests’ of the noodles in the following way: take a fork and lift up some noodles. Then use another fork or spoon to roll the noodles around your fork. Place the nests onto a large plate, with beside them the bean sprouts, basil and cucumber. Make it look beautiful
  9. Now reheat the curry and serve in bowls. Your guests can choose what they put into it. For example, take one noodle nest and stir it around in the curry, it can be eaten right away!