Taiwanese beef noodle soup

Ingredients for 4 servings:

• 1 kg beef (leg and soup meat mixed)
• 1 large piece(s) of ginger
• some oil
• 1 onion(s)
• 1 bulb(s) garlic
• 2 chili peppers
• 1 tomato(s)
• 1 carrot(s)
• 3 spring onions
• some sugar
• some star anise
• some carnations
• 3 tbsp chili bean paste
• 1 shot of rice wine
• 2 dashes of soy sauce
• 1 tbsp Szechuan pepper
• 1 tsp five-spice powder
• 1 pack of pickled cabbage (400 g)
• 1 pack of wide rice noodles (400 g)
• 4 bay leaves
• 2 pinches of salt
• 1 ½ liters of water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 5 hours; Total time approx. 6 hours

Taiwan Beef Noodle Soup

Cut the meat into large pieces (approx. 4-5 cm), peel and score the onion, and stud with cloves. Peel and flatten the garlic. Cut the chilies lengthwise, quarter the tomato, and roughly slice the carrot. Heat a generous amount of oil in a large pot, sear the meat, and remove. Sauté the vegetables in the remaining oil (medium heat). Once the vegetables have softened slightly, sprinkle with sugar and stir in. Add the meat, add the chili bean paste, and sear briefly, then deglaze with rice wine. Add the soy sauce and about 1.5 liters of water. Bring to a boil briefly, then reduce the heat to a gentle simmer. Skim off any foam, if desired. Add the remaining spices and stir in. Simmer gently. After 2-3 hours, season to taste, or dilute with water and simmer for another 2 hours. Cook the rice noodles according to the package instructions in a separate pot, finely chop the pickled cabbage and spring onions. Divide the cooked noodles among soup bowls, arrange the meat on top, and add the broth. Garnish with chopped spring onions and pickled cabbage and serve.