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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Beef Noodle Soup
 Categories: Beef, Vegetables, Herbs, Pasta, Chilies
      Yield: 6 servings
 
      1 tb Oil
      1 tb Szechuan peppercorns
  1 1/2 lb Boneless beef chuck roast,
           - cut in 2" cubes
      3 sl (1/4") fresh gingerroot
      4 c  Water
    1/2 c  Soy sauce
      2 tb Shaoxing cooking wine
      1 tb Rock sugar or honey
      2 ts Chile-bean paste
      5    Whole star anise
      2    Bay leaves
      2    Green onions; thin sliced
      2    Dried Szechuan chilies
    1/2 ts Salt
      2 md Carrots; chopped
      2 md Daikon radish; chopped
     14 oz Uncooked Chinese noodles
           Fresh cilantro leaves; opt
           Sesame oil; opt
 
  In a Dutch oven or large saucepot, heat oil over medium
  heat. Add peppercorns; cook until fragrant, 1-2 minutes,
  stirring constantly. Using a slotted spoon, remove
  peppercorns; discard.
  
  In the same pan, over medium-high heat, add beef and
  ginger. Cook, stirring often, until beef is browned,
  8-10 minutes. Add water, soy sauce, wine, sugar,
  chile-bean paste, star anise, bay leaves, green onion,
  dried chilies and salt; bring to a boil. Reduce heat;
  cover and simmer 30 minutes.
  
  Stir in carrots and radish. Continue to simmer until
  vegetables are tender, 55-60 minutes longer. Remove and
  discard star anise, bay leaves and dried chiles.
  
  Meanwhile, cook pasta according to package directions;
  drain. Add noodles to soup.
  
  Serve in bowls with additional green onions, additional
  chile-bean paste, fresh cilantro leaves and sesame oil,
  as desired.
  
  Tria Wen, San Francisco, California
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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