Beef Noodles

Servings: 2
Preparation time: 5 minutes
Cooking time: 20-30 minutes
Ingredients
- Dried shrimps: 1 tbsp (Optional. This replaces salt)
- Beef broth: About 750ml. Can use any kind like chicken, vegetable etc.
- Water: As the soup evaporates, put in a dash here and there to replace evaporated soup during cooking
- Noodles: Any kind. Follow cooking time on package. I used pho vermicelli, 50g per serving, cooked 8 minutes
- Baby Bok Choy: 3 bunches per serving. Vegetables can be anything
- Garlic: 4 cloves. Flatten with knife to release flavor
- Sesame oil: 1/2 tsp
- Light soy sauce: 1.5 TBSP
- Chinese cooking wine: 1.5 TBSP
- Sugar: 2 tsp
- Yellow/white onions: half, sliced thinly
- Green onions: 1 bunch cut finely
- Ginger: 1 cm, cut into thin sticks
- Star anise: 1 (optional)
- Tofu: as desired
- Beef balls: as desired. I used 6 balls cut into 4 for 24 pieces
- Optional: fish cakes
Preparing the noodles
- Boil water and cook according to the noodles you choose to use
Preparing the broth
- Flatten garlic, cut onions, dried shrimps and ginger and dry stir fry under medium heat for about 3-5 minutes until aromatic
- Add broth
- Add soy sauce, sesame oil, and sugar
- Add prepared beef balls and tofu
- Cook until tofu and meatballs expanded to edible state for about 20 minutes under medium temperature.
- Add dashes of water as necessary if broth begins to dry out. Keep flavoring soup when you add water. If needed, add salt. I added 3 dashes without salt.
- Before serving, cook baby Bok Choy for 2 minutes
Serving
- Place noodles in bowl
- Place toppings on noodles and pour broth over
- Garnish with green onions, ground pepper
Enjoy!