Name: Taiwanese-Style Beef Noodle Soup
Total time: 2 h 10 min
Yield: 6 servings
Ingredients: 2 scallions, chopped; 4 cloves garlic cloves, chopped; 1 teaspoon fresh ginger, minced; 1 whole star anise; 2 tablespoons oil; 1.5 pounds beef shank, cut into 3/4" pieces; 0.5 cup rice wine; 0.5 cup soy sauce; 1.5 cups water; 3 tablespoons rock sugar or brown sugar; 1 tomato, skinned and roughly chopped; 1 pound angel hair pasta; 1 head small head napa cabbage, washed and cut into 3" pieces

Ready in: 2h 10 mins

Serves: 6 servings

Ingredients: 13

A hearty and flavorful noodle soup dish that showcases the rich and comforting flavors of Taiwanese cuisine.

Ingredients

2	scallions, chopped
4	cloves garlic cloves, chopped
1	teaspoon fresh ginger, minced
1	whole star anise
2	tablespoons oil
1 ¹⁄₂	pounds beef shank, cut into 3/4" pieces
¹⁄₂	cup rice wine
¹⁄₂	cup soy sauce
1 ¹⁄₂	cups water
3	tablespoons rock sugar or brown sugar
1	tomato, skinned and roughly chopped
1	pound angel hair pasta
1	head small head napa cabbage, washed and cut into 3" pieces

Instructions

1.	Heat oil in a large saucepan over medium-high heat. Saute scallions, garlic, ginger, and star anise for 2 minutes. Add beef shank pieces and cook until just browned.
2.	Pour in rice wine, soy sauce, water, sugar, and chopped tomato. Bring to a boil, then reduce heat to simmer. Cover and cook for 2 hours to allow flavors to meld.
3.	As the beef simmers, prepare the noodles. Boil a large pot of water and add angel hair pasta. Cook for 3 minutes, then add napa cabbage and cook for an additional 2 minutes. Drain excess water.
4.	To serve, divide noodles and cabbage among 6 bowls. Add a bit of the hot cooking liquid. Top with beef and ladle in the flavorful broth, ensuring to discard the star anise before serving.