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   HOME_COOKING      Home Cooking and Related Topics      9,244 messages   

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   Message 8,530 of 9,244   
   Dave Drum to All   
   T.O.H. Daily Recipe - 659   
   10 Dec 24 16:38:00   
   
   TZUTC: -0500   
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   CHRS: ASCII 1   
   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   
       
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