This recipe makes about 4 servings

 

Noodles
 

• 2 cups flour

• About a cup of water

• Extra flour for kneading

 

1. Add salt to the water

2. Slowly pour the water into the flour and knead the dough into a ball

3. Put plastic wrap around it and let it rest for 20 minutes

4. Knead your dough and add flour as necessary so that dough isn’t sticky

5. Roll out your dough to about the thickness of a pancake and cut into strips

6. Pull the strip gently apart from end to end so that it slowly elongates. Then hold at the edges and gently jump rope with the noodle until you get the length and thickness of your choice.

 

Broth
 

• Beef shank or beef chuck roast 1/2 lb - cut after cooked

• 4 garlic cloves - whole

• 1/2 onion - halved

• Knob of ginger (shaved) 

• 1 tomato - quartered

• Black bean chili sauce to taste 

• 2 tsp Chinese cooking wine

• White pepper to taste

• 1/2 apple diced

• 3 stalks of green onions chopped

• 1 bunch of bok choy chopped

• Broth of choice 

• 1/2 cup soy sauce

 

1. Blanch the beef by boiling it to get impurities out and then drain beef

2. Add oil to a medium heated pot and then add onion, garlic, ginger, apple, and tomato. Cook until the aroma is strong and then add a desired to taste amount of chili black bean sauce 

3. Add back beef, soy sauce, Chinese cooking wine, and white pepper to taste. 

4. Options to use chicken or beef broth, or even water. Fill rest of pot up with chosen liquid.

5. Bring it to a boil and then on low for 1-2 hours.

6. Once broth is done, take the beef out, strain the broth

7. Boil another pot of water, cook noodles until they rise to the top - usually a couple minutes

8. Cook bok choy, green onions and any other vegetables you’d like in a pan.

9. Plate noodles, beef, vegetables and ladle in broth.