Sichuan Beef Noodle Soup

Beef Noodle Soup

Our signature beef noodle soup with Sichuan peppercorns

Shopping list at a glance: garlic, flank steak, rice vinegar, beef broth, Chinese noodles, Napa cabbage, scallions, chili sauce

From your pantry at a glance: sesame oil, soy sauce

 

Chinese Beef Noodle Soup
Prep Time: 10m, Cook Time: LOW for 7-8 hours, HIGH for 3-3 1/2 hours, Servings 4-6
Print
Ingredients
  1. 2 tbsp toasted sesame oil
  2. 2 tsp / 4 cloves garlic, chopped
  3. 1 1/2 lb flank steak, sliced 1/4 inch pieces
  4. 1/4 cup soy sauce
  5. 2 tbsp rice vinegar
  6. 4 cups beef broth plus 1 1/4 cups water
  7. 1 Sichuan blend
  8. 4 oz / 1 sheet thin rice noodles or egg noodles
  9. 2 cups Napa cabbage, shredded
  10. scallions
  11. chili sauce
Instructions
  1. combine the sesame oil, garlic, flank steak, soy sauce, rice vinegar, beef broth & water in the slow cooker
  2. tuck spice bag into the steak mixture and leave to steep
  3. cover and cook on LOW: 6-7 hours or HIGH: 3 1/2 hours
  4. at the end of the cook time, discard the spice bag
  5. add the noodles & cabbage to the slow cooker
  6. stir and replace the lid for 8 minutes until the noodles are cooked
  7. top with sliced scallions and chili sauce
Notes
  1. pair with a Vienna style lager, a ginger Kombucha or green tea
the zen of slow cooking http://www.blog.thezenofslowcooking.com/

Szechuan Chicken Noodle Soup

After my older daughter’s recent emergency surgery and subsequent lack of appetite, I was desperate to see her eat again. Continue reading

Sichuan Chinese Chicken Noodle Soup

Chinese Chicken Noodle Soup

Our signature Chinese chicken noodle soup with vegetarian and beef options

Shopping list at a glance: garlic, chicken breast, rice vinegar, chicken broth, Chinese noodles, Napa cabbage, scallions, chili sauce

From your pantry at a glance: sesame oil, soy sauce

Sichuan Chinese Chicken Noodle Soup
Prep Time: 10m , Cook Time: LOW for 6-7 hours, HIGH for 3-3 1/2 hours, Servings 4-6
Print
Ingredients
  1. 2 tbsp toasted sesame oil
  2. 2 tsp / 4 cloves garlic, chopped
  3. 1 1/2 lb chicken breast, whole
  4. 1/2 cup soy sauce
  5. 2 tbsp rice vinegar
  6. 4 cups chicken broth plus 1 1/4 cups water
  7. 1 Sichuan blend
  8. 4 oz / 1 sheet Chinese wheat noodles
  9. 2 cups Napa cabbage, shredded
  10. scallions
  11. chili sauce
Instructions
  1. combine the sesame oil, garlic, chicken breast, soy sauce, rice vinegar, chicken broth & water in the slow cooker
  2. tuck spice bag into the chicken mixture and leave to steep
  3. cover and cook on LOW: 6-7 hours or HIGH: 3 1/2 hours
  4. at the end of the cook time, discard the spice bag
  5. shred the chicken breast and return to the slow cooker with the noodles & cabbage
  6. stir and replace the lid for 8 minutes until the noodles are cooked
Notes
  1. top with sliced scallions and chili sauce
  2. pair with a Vienna style lager, a ginger Kombucha or green tea
the zen of slow cooking http://www.blog.thezenofslowcooking.com/
 

Sichuan Beef Hot Pot

P1010022A traditional Chinese hot pot is a communal dining experience. Each diner selects, dips and cooks individual ingredients in a pot filled with flavored hot broth at the centre of the table. Once braised in the broth the fork full is plunged into a dipping sauce for a second layer of flavor. Continue reading