The Art of Making Asian Hand Made Noodles 手擀面

beef shank

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offer a similar flavor.

wheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, and rice noodles are often more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter, and bouillon cubes are a budget-friendly alternative.

Heat a large pot over medium heat and add oil.

Sear beef shank until browned on all sides, about 5-7 minutes.

Remove beef and set aside. Add ginger and garlic to the pot, sautéing until fragrant, about 1 minute.

Stir in soy sauce, rice wine, sugar, and black pepper.

Return beef to the pot and add beef broth, star anise, and cinnamon stick.

Bring to a boil, then reduce heat to low and cover, simmering for 2-3 hours until beef is tender.

Remove beef, shred it, and set aside. Strain the broth to remove solids.

Return the broth to the pot and bring to a simmer.

Cook wheat noodles according to package instructions, then drain.

In bowls, place cooked noodles, bok choy, and shredded beef.

Ladle hot broth over the noodles and garnish with green onions and chili oil.

Cooking Techniques

Spice Level: