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Dry Beef Tendon Noodles

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 3 hours 30 mins
  • Total Time: 3 hours 45 mins
  • Yield: 8 1x
  • Category: Main Dish
  • Cuisine: Chinese


Dry Beef Tendon Noodles is a Chinese dish of dry egg noodles served on top with fork tender Braised Beef and Tendon and blanched greens.



Braised Beef and Tendon

  • 500 g beef tendons, cubed
  • 500 g beef brisket, cubed
  • 5 cups beef stock
  • 1/3 cup soy sauce
  • 1/4 cup Chinese cooking wine
  • 1 pc dried orange peel
  • 1 cinnamon stick
  • 3 tbsp Chu Hou Sauce
  • 2 tbsp oyster sauce
  • 1 1/2 tbsp brown sugar
  • 2 pcs star anise
  • 1/2 tsp ground white pepper
  • 6 slices of ginger
  • 6 cloves garlic, minced
  • 2 small shallots, chopped
  • fish sauce
  • 1 tbsp sesame oil
  • peanut oil


  • fresh egg noodles, good for 8 servings
  • 2 bunches Choy Sum
  • chilli garlic oil
  • water
  • oil


  1. In a hot wok add peanut oil then brown beef brisket and tendons. Remove the beef brisket then set aside.
  2. Add garlic and shallots, stir fry for a minute.
  3. Add all remaining Braised Beef and Tendon ingredients bring to a boil, cover, then simmer for 1 1/2 hrs. in low heat. Add water if necessary.
  4. Add beef brisket back, cover, then simmer for additional 1 1/2 hr.
  5. At this stage the liquid should be thick in consistency, if not simmer in high heat until liquid is reduced. Turn heat off then set the Braised Beef and Tendon aside.
  6. Blanch the Choy Sum in a wok for 1 minute with 1 tsp oil added to the water. Drain, rinse in tap water then set aside.
  7. Loosen the noodles, place it in the wok over high heat filled with rolling boiling water then cook for a minute. Drain noodles then rinse with running tap water. Once noodles had cooled down, fully drain them and place in a large bowl.
  8. Drizzle 2 tbsp of oil on the bowl, toss the noodles to coat with the oil. Place noodles in serving platter.
  9. Scoop out some Braised Beef and Tendons, place it on top of noodles, pour some sauce then serve with blanched Choy sum on the sides.