Dry Beef Noodle Soup

Dry Beef Noodle Soup, tender beef brisket in sweet and savoury sauce served separately from its tasty broth and fine egg noodles

Usually Beef Noodle soup is served with noodles together with the soup but when I dined in one time in a Chinese restaurant in Virra Mall, Greenhills in the Philippines during early 2000 (can’t remember the restaurant name) I came across this beef brisket noodle soup where soup is served separately. At first I don’t know how to eat them, shall I pour the soup on the noodles or I just eat the noodles with the beef and have the soup separately after every bite? well you can do both but what I was doing before was moistening the noodles bit by bit with the soup, consume it with the beef and it’s very tasty sauce. I guess it’s all up to your own preference but the most logical reason why it is served this way is for the noodles not to be soaked in the hot soup making it soggy in the process.

Personally I prefer this over the usual noodle in a soup serving as I can control the taste mixing the soup with the sweet and savoury gravy on my own. How about you have you tried this type of Beef Noodle?

Dry Beef Noodle Soup

★★★★★ 5 from 3 reviews

• Author: Raymund
• Prep Time: 3 hours 30 mins
• Cook Time: 1 hour 45 mins
• Total Time: 5 hours 15 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Chinese

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Description

Dry Beef Noodle Soup, tender beef brisket in sweet and savoury sauce served separately from its tasty broth and fine egg noodles

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Ingredients

Scale 1x2x3x

• 3 large beef leg bones, cut in half
• 500 g beef brisket, diced
• 200 g beef ligaments, diced
• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 3 tbsp brown sugar
• 1 thumb sized ginger, sliced
• 1 packet fresh yellow egg noodles
• 1 bunch pak choy
• 3 large red onions, 2 quartered and 1 finely chopped
• freshly ground black pepper
• fish sauce
• sesame oil
• 3 litres water
• 1 bunch spring onions, chopped
• toasted garlic

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Instructions

1. In a large pot add 3 litres water, leg bones, beef ligaments, 2 pcs quartered onions, black pepper corns, salt (adjust according to your liking). Bring to a boil and simmer for 3 hours
2. Once cooked using a colander drain the liquid and reserve.
3. Separate the boiled ligaments and carve any ligaments you can get from the bone then set aside.
4. In a pot add beef brisket and cooked ligaments, soy sauce, oyster sauce, brown sugar, ginger, 1 litre of beef stock and salt (this should be a bit salty as this is a flavour concentrate). Bring to a boil and simmer for 1 to 1 1/2 hour or until the beef is very tender and liquid should be reduced by then and the ligaments would make the consistency thick and sticky.
5. In another separate pot, boil the remaining beef stock together with onions, black pepper, 3 tbsp toasted garlic and fish sauce (according to the saltiness you like). Turn the heat off once the onions are cooked to the point of disintegrating. Using a strainer drain and reserve the liquid.
6. In a separate pot boil water with dash of salt and blanch the pak choy. Drain then set aside.
7. In a separate pot boil water and cook yellow noodles for 3 minutes, drain then rinse with cold water.
8. Boil another set of water and soak the cooked noodles then drain.
9. In a bowl place noodles, in a separate bowl add the soup, in a small plate place the bok choy and on another bowl or the same bowl as the noodles add the beef brisket with the sauce. Top noodles with 1/2 tsp sesame oil, 1 tsp of toasted garlic and 1 tbsp of chopped spring onions. Enjoy while it’s hot.

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