Beef Noodle Soup
- 500 grams Beef (such as from the chest)
- 1 Star anise
- 1 tsp Szechuan pepper
- ½ Cinnamon stick
- 1 tsp fennel seeds
- 350 grams Chinese Pasta
- 1 Red onion
- 1 Red chili pepper
- 1 garlic clove
- 1 tsp freshly grated ginger
- 2 Tbsps soy sauce
- Lime juice
- fresh Fresh herbs for garnish (such as Thai basil and cilantro)
Rinse beef and pat dry. Boil 2 liters (approximately 64 ounces) water in a pot. Add star anise, sichuan peppercorn, cinnamon, fennel and beef. Beef must be covered with water and boil over low heat for approximately 2 hours. Remove soft cooked beef from the pot, let cool and then cut into fine strips. Pour liquid through a sieve and set aside.
Cook pasta according to package directions, drain, rinse with cold water and drain again.
Peel onion, cut in half and thinly slice. Rinse chile pepper, remove seeds and cut into rings. Peel garlic and finely chop.
Boil approximately 1 liter (approximately 32 ounces) of broth in a pot, add garlic, ginger, chile pepper and onion and season with soy sauce, lime juice and salt. Add beef and pasta to the pot, mix and simmer until hot. Serve in soup bowls garnished with fresh herbs.