Taiwanese Beef Noodle Soup - Niu Rou Mian

No there is no fish in this recipe.  I made this for the Pinoy Occupy HMB Crab Festival last month and some asked for the recipe. All of the stuff can be purchased at the Ranch 99 market or other hella asian supermercados. Oxtails have gotten kind of expensive so I have been using oxtails with bone-in beef shank or chuck. Fresh Shanghai noodles are in the refrigerated noodle section. You can skim the fat without refrigerating and cut the time down to 1 day. Enjoy!!! Scott

Taiwanese Beef Noodle Soup - Niu Rou Mian
Adapted from Viet World Kitchen

Ingredients (serves 6)
3-4 pounds bone-in beef shank or chuck, or oxtails
Salt
3 tablespoons peanut oil
10 garlic cloves, bruised
1 1/2-inch fresh ginger, cut into 6 slices/bruised
5 green onions, halved crosswise
1 yellow onion, quartered
3 Thai or Serrano chiles, split lengthwise
1 teaspoon Chinese five-spice powder
4 star anise (32 points total)
2 teaspoons Sichuan peppercorns
1 cinnamon stick
¼ cup brown sugar or 1 ½ ounce yellow rock sugar
2 tablespoons chile bean sauce
1/3 cup Shaoxing rice wine or dry sherry
6 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 can chicken broth
10 cups water or enough to cover the meat
1 pound baby bok choy, cut into pieces
1 pound fresh or dried thick Chinese egg noodles (sometimes labeled Shanghai noodles)
1 bunch of cilantro, coarsely chopped
Sriracha hot sauce

Directions:
1. Pat the beef dry and then season all over with salt. In a 5- or 6-quart pot, heat the oil over high heat. Sear the beef on both sides until there is some browning, 2 to 3 minutes per side then set aside.

2. Add the rice wine to the pot over medium high heat and deglaze, scraping up the brown bits. Add all of the remaining soup ingredients: garlic, ginger, onions, five-spice, star anise, peppercorns, cinnamon stick, chiles, bean sauce, sugar, both kinds of soy sauces, broth and water. Bring to a boil, then add the meat and skim off the scum that floats to the top. Lower the heat to medium-low to gently simmer. Cover and cook for about 2-3 hours, until the beef is tender but not falling apart.

3. Turn off the heat, move the lid ajar so that there’s about a 1/2-inch opening. Let the soup cool for 1 hour. The beef will finish cooking to fork tenderness as the broth cools and concentrates in flavor.

4. Remove the meat and set aside. Strain the broth into another pot. Discard the solids. Refrigerate overnight and skim the fat. Reheat the broth over high heat.

5. Meanwhile, cook the vegetable and noodles in a large pot of water. Divide among soup bowls.

6. Cut the meat into 1/2-inch-thick pieces; if it the beef is cold, use a mesh strainer or skimmer to warm it in the hot broth. Divide it among the bowls. Bring the broth to a boil, taste and adjust the flavors. Ladle the broth into the bowls. Top with cilantro and Sriracha to taste.

Wow Scott thanks for taking the time to write all of that stuff.  That really was one great noodle soup.  I know because I can still remember that taste. 

Rey

Thanks, Scott.  That stuff was awesome.

I still say you need to open a restaurant.    I know, its a lot of work, but we need good chow! 

Scott, thank you for sharing the recipe. It was Hella grubbin:))
That dish was awsome and delicious
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THAT was some good grubbin Scott   

One of the many reasons why I LOVE NCKA is that we REALLY have some talented "TOP SHELF CHEFS" in this community of ours 

Thanks Scott! I've been craving some of this goodness since I last had it in Taiwan a couple of years ago... Can't wait to make it!