Sichuan beef noodles soup- How to make spicy noodles with bold flavor

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: white pepper

Black pepper is more readily available and adds spice.

chili oil

🥗Healthier: olive oil with chili flakes

💰Cheaper: homemade chili oil

Homemade options can be more economical.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories and can be made at home.

Cut the beef brisket into large chunks, about 500g each.

Place the beef in a large stock pot filled with water sufficient to cover the beef.

Add the ginger, green onions, and Shaoxing wine to the pot.

Bring the large pot of water to a boil, then continue boiling for five minutes.

Remove the beef from the pot and cut it into large pieces, about 2-inch cubes.

Add some oil to a wok and heat it on low heat.

Saute the spices (5 dried chili, 2 star anise, 1 cinnamon stick, 4 cloves, 1 tsp fennel seeds) in the oil until aromatic.

Return the cut beef to the wok and stir-fry with the spices for five minutes.

Add the dark soy sauce and Shaoxing wine.

Add water sufficient to cover the beef and cook for ten minutes. Then, remove the ginger slices and green onions.

Turn down the heat and stew the beef until tender.

Saute the hotpot soup base and chili bean paste with the Sichuan chili oil over low heat until aromatic.

Return the beef pieces and the broth to the wok to combine with the chili bean sauce mixture.

Cook the noodles according to the package instruction.

Place the cooked noodles into a serving bowl and ladle the flavorful broth and tender beef on the noodles.

Garnish with some coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level: