Sichuan Beef Noodle Soup with Pickled Mustard Greens

Ingredients for Sichuan Beef Noodle Soup with Pickled Mustard Greens

• 2.3kg boneless beef shank

• 60ml vegetable oil

• 1 2 1/2-inch piece fresh ginger, peeled, cut into 1/3-inch-thick rounds, each smashed with flat side of knife

• 3 large garlic cloves, coarsely chopped

• 325g chopped onions

• 2 1/2 tablespoons chilli bean paste (Sichuan hot bean paste

• dou ban jiang)

• 3 whole spring onions, trimmed, plus 325g chopped spring onions (for garnish)

• 120ml (or more) soy sauce (do not use low-sodium)

• 2 tablespoons (or more) salt

• 6 whole star anise

• 2 1 1/2-inch cubes Chinese yellow rock sugar (about 70g ) or 2 1/2 tablespoons sugar

• 1/2 tablespoons Sichuan peppercorns

• 2 large plum tomatoes (about 230g ), each cut into 4 wedges

• Freshly ground white pepper or black pepper

• 450g eggless Chinese wheat noodles (Shandong la mian)

• 3 baby bok choy, each halved lengthwise, bottom 1 1/2 inches trimmed, rinsed (optional garnish)

• Chopped fresh coriander (for garnish)

• Pickled Mustard Greens

Bring large pot of water to boil over high heat. Add beef; return water to boil. Reduce heat. Simmer until beef is brown on outside, turning occasionally, about 8 minutes; drain. Rinse beef under cold water until cool; cut into 1 1/2-inch cubes. Wipe out pot.

Heat 60ml oil in same pot over medium-high heat. Add ginger and garlic. Sauté 1 minute. Add chopped onions; sauté until translucent, about 3 minutes. Add chilli bean paste; stir 30 seconds. Add 3850ml water, whole spring onions, 120ml soy sauce, 2 tablespoons salt, star anise, and rock sugar. Mix in beef. Tie peppercorns in cheesecloth; add to pot. Bring soup to boil. Reduce heat to medium-low. Gently simmer uncovered 1 hour, adjusting heat to avoid boiling.

Add tomatoes to pot. Continue to simmer soup until beef is very tender, 45 to 60 minutes. Adjust seasoning, adding more soy sauce by tablespoonfuls and more salt, if desired. Season with pepper.

Meanwhile, cook noodles according to package directions. Drain well.

Divide noodles among large soup bowls. Add some bok choy to each, if desired. Ladle soup and meat over. Garnish with chopped spring onions and coriander. Serve with Pickled Mustard Greens .

Chilli bean paste is a spicy, fermented soybean paste. Star anise—a star-shaped seedpod—is available at some supermarkets. Chinese yellow rock sugar is made from raw sugar; it is often used in Chinese sauces and teas. Despite their name, Sichuan peppercorns aren't related to regular peppercorns; the mildly hot dried berries, which resemble split peppercorns, come from the prickly ash tree. Shandong la mian are Chinese wheat noodles. Look for these ingredients at specialty foods stores and Asian markets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.