Asian Beef Noodle Soup

Ingredients for 2 servings:

• 2 cloves garlic
• 1 chili pepper(s)
• 4 cm ginger
• 3 stalk(s) spring onion(s)
• 2 pak choi or 100 g baby leaf spinach
• 2 tsp sugar
• 50 ml soy sauce, light
• 50 ml soy sauce, dark
• 3 tbsp rice vinegar
• 1 tbsp Szechuan pepper
• 2 tbsp oil
• 2 tbsp, heaped paste (beef paste, Gia Vi Bò Kho)
• 1 tbsp sesame oil
• 200 g mie noodles
• 1 liter of water, hot

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simply

Clean the vegetables. Then chop the chili pepper (remove the seeds = less spicy) and garlic into small pieces. Peel and slice the ginger. Separately slice the spring onions into white and green rings. Cut the pak choi into white and green pieces. Heat the water in a kettle. Heat the oil in a wok. Briefly fry the garlic, chili, and ginger. Then add the sugar and let it caramelize briefly. Deglaze with rice vinegar and add the Sichuan peppercorns. Reduce the heat (to level 2 of 3). Add the beef paste and both soy sauces and simmer for 5 minutes. Pour in the water and cook for 5-10 minutes. Strain the soup using a sieve and a large pot. Then pour the soup back into the wok. Now add the white parts of the spring onions and the pak choi. Cook for another 5 minutes (10 minutes for the pak choi) and season with sesame oil. Finally, cook the noodles for 3-5 minutes (follow the package instructions) until soft. Just before serving, add the green bok choy leaves or baby spinach to the soup. To serve, remove the noodles from the soup and divide them into empty soup bowls. Then pour in the soup and serve garnished with green spring onion rings.