Beef Noodles

Beef Noodles

Servings: 2

Preparation time: 5 minutes

Cooking time: 20-30 minutes


  • 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

  1. Boil water and cook according to the noodles you choose to use

Preparing the broth

  1. Flatten garlic, cut onions, dried shrimps and ginger and dry stir fry under medium heat for about 3-5 minutes until aromatic
  2. Add broth
  3. Add soy sauce, sesame oil, and sugar
  4. Add prepared beef balls and tofu
  5. Cook until tofu and meatballs expanded to edible state for about 20 minutes under medium temperature. 
  6. 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.
  7. Before serving, cook baby Bok Choy for 2 minutes


  1. Place noodles in bowl
  2. Place toppings on noodles and pour broth over
  3. Garnish with green onions, ground pepper


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