DIY, Food, Mummy's Kitchen, Recipe, Singapore
Comment 1

Recipe: Spicy Beef Noodle Soup (Sichuan style)

I am a big fan of Sichuan noodles. I had my first authentic Dan Dan Noodle experience, when I was working in Xi’an, China in the early 90s, cooked by the chefs from Sichuan. I just love how the Sichuan peppercorns in the noodle creates a numbing sensation in the mouth. Sadly, my husband does not like this numbing sensation. 😦 The peppercorn is the signature ingredient in Sichuan style spicy food!

Till now, I am still game for a bowl of good Sichuan spicy noodles but sad to say I have yet to find one that hits the mark. This is the reason why I am cooking this noodle: to satisfy my cravings. You can prepare the soup a day ahead, in my opinion this makes the soup taste better. I will share the Dan Dan noodle recipe in another post. (Anyone keen?)

If you like this recipe, we hope that you could provide us with some feedback/comments via our blog. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you newbies or veterans. You can like us on Beyond Norm’s Facebook Page or subscribe to our blog to get the latest updates.

 

Serves 4 to 6 person

 

Ingredients

For the stock:

10 cups cold water

9 slices of ginger

4 stalks of scallions, washed and cut in half

850g beef chuck, cut into 1½ inch chunks

 

For the paste:

4 tablespoons oil

2 to 2½ tablespoons Sichuan peppercorns

2 heads of garlic, peeled and slightly crushed

2 large onions, cut into chunks

2 large tomatoes, cut into small chunks

6 star anise

5 bay leaves

½ cup spicy bean paste

½ cup light soy sauce (adjust according to your taste you may reduce or add)

1½ tablespoons sugar

1 large piece of dried tangerine peel

¼ cup Shaoxing wine

 

Other ingredients:

Noodles of your choice (Fresh or dried)

Green vegetables, blanched

Chopped scallions and cilantro, to garnish

 

 

 

Method:

 

  1. Fill one stock pot with 10 cups of cold water.
  2. Add the ginger, scallions, and beef chunks.
  3. Bring to a boil. Then immediately turn down the heat and simmer for 15 to 20 minutes.
  4. Turn off the heat and set aside.
  5. In a large wok or another stock pot, heat up the oil over medium-low heat.
  6. Add in the Sichuan peppercorns, garlic cloves, onion, star anise, and bay leaves.
  7. Stir fry till the garlic and onion chunks start to soften.
  8. Then add in the spicy bean paste and mix well.
  9. Next add the tomatoes and cook for a couple of minutes.
  10. Finally, stir in the light soy sauce, the Shaoxing wine, and sugar. Turn off the heat.
  11. Now scoop out the beef, ginger, and scallions from the 1st pot and transfer them to the wok or the 2nd pot.
  12. Once this is done, pour in the stock through a fine mesh strainer and into the wok/2nd pot.
  13. Place the pot over high heat, and add in the tangerine peel.
  14. Cover and bring the soup to a boil.
  15. Then turn the heat down to simmer for about 1½ hours.
  16. Turn off the heat and let it sit on the stove for another hour to let the flavours come together or leave it overnight if you are cooking in advance.
  17. When ready to serve, warm up your soup again and then cook the noodles.
  18. Divide the noodle among the serving bowls.
  19. Top the bowls with the beef and some green vegetables.
  20. Scoop the hot soup over each bowl of noodles.
  21. Garnish with the chopped scallions and cilantro and serve immediately.

 

Note:

 

  1. If you like your soup to be really spicy, you might want to crush some of the peppercorns or add more.
  2. If you have some leftover stock you may freeze it and defrost it when you want to use them in future.
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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