The perfect meal to impress and warm up your mates at the same time. Give our Taiwanese Beef Noodle Soup a go using the recipe below. Ingredients:
1 kg beef brisket or beef cheeks
1 carrot, peeled and roughly chopped
1 tomato, cut into chunks
3 cloves garlic, crushed or finely chopped
½ thumb ginger, sliced
2 spring onions, cut into 6 cm lengths
1 tbsp. Chang’s Hoisin Sauce
1 tbsp. chilli sauce
100ml Chang’s Light Soy Sauce
¼ tsp ground black pepper
1 medium red chilli, sliced
2 tsp. honey
60ml (¼ cup) red wine
1 tsp. five spice powder
1 packet Chang’s Egg Noodles
1 bunch baby bok choy, quartered lengthways
Chilli, sliced (optional)
Combine the broth ingredients in a large pot and cover with cold water. Bring to boil, skimming any grey scum that forms on top and discarding.
Simmer gently for three hours until beef is tender. Slice cooked beef and reserve.
Fill a separate saucepan with water and bring to boil. Simmer noodles until just cooked, adding the bok choy for the final 30 seconds, and drain.
Place noodles, bok choy and beef in bowls, pour or ladle over the hot broth.
For a gluten free alternative, use Chang’s Gluten Free Wok-Ready Pad Thai Noodles. #asianfood #TheChangsGang