Cinnamon Beef Noodles
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Author: Robin Status: published license cc-by-sa tags: recipe, recept, Noodle, Cinnamon Beef Noodles, Noodles,
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Share on TwitterCinnamon Beef Noodles
10 spring onions (or 1 big red onion in my case)
10 cloves of garlic, thinly sliced
6 slices of ginger, crushed
1½ t chili bean sauce (toban jiang)
2 sticks of cinnamon/cassie
2 staranise
125 ml light soy sauce
1 kg lean beef (magere runderlappen)
Rice-noodles
Spinache
Spring onion
Stirfry the onion, garlic, ginger, chilipaste, cinnamon and staranise in a very hot wok untill fragrant. (1 minute)
Add light soysauce and 2 L water. (I used less water)
Bring to the boil. Add the meat, bring back to the boil again.
Lower the heat, put 1 hour in slowcooker on high and 9 hours on low.
Cook the ricenoodles in 8 minutes. Drain and divide into bowls.
Bring soup to the boil. You can take out the meat if you want to divide fairly.
Add as much spinache as you like (as it was our dinner, I used 300 gram per person)
wait until wilted.
Then add to the bowl, on top of the noodles.
On top of that, add the meat.
Then the soup/stock.
I actually didn’t really like the noodles. They tasted a little bit like cartboard. And although the soup had tasted brilliantly before, the last spoonfulls also tasted a little bit like cartboard.
Maybe glassnoodles or eggnoodles would have been better?
From : Smakelijk China / The Food of China. By Deh-Ta Hsiung and Nina Simonds.
