{"id":613,"date":"2008-03-14T20:08:46","date_gmt":"2008-03-14T20:08:46","guid":{"rendered":"http:\/\/scientopia.org\/blogs\/goodmath\/2008\/03\/14\/friday-random-recipe-niu-rou-mien-spicy-beef-noodle-soup\/"},"modified":"2008-03-14T20:08:46","modified_gmt":"2008-03-14T20:08:46","slug":"friday-random-recipe-niu-rou-mien-spicy-beef-noodle-soup","status":"publish","type":"post","link":"http:\/\/www.goodmath.org\/blog\/2008\/03\/14\/friday-random-recipe-niu-rou-mien-spicy-beef-noodle-soup\/","title":{"rendered":"Friday Random Recipe: Niu Rou Mien (Spicy Beef Noodle Soup)"},"content":{"rendered":"<p> This is a complicated recipe. It takes a couple of days to do properly,<br \/>\nand works best done with a slow-cooker. But it&#8217;s worth it. It&#8217;s a Taiwanese dish &#8211; a spicy beef noodle soup. It&#8217;s pretty much <em>the<\/em> national<br \/>\ndish of Taiwan &#8211; Taiwanese love this dish. There are annual competitions<br \/>\nin Taipei for who can make the best Niu Rou Mien. I learned about it from<br \/>\nmy wife, who grew up in Taiwan. I&#8217;ve made this a few times, and this is the<br \/>\nrecipe the way I&#8217;ve worked it out.<\/p>\n<p><!--more--><\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li>3 lbs beef soup bones<\/li>\n<li>3 lbs short ribs with bones.<\/li>\n<li> 3 star anise.<\/li>\n<li> 12 crushed cloves of garlic.<\/li>\n<li> 3 crushed slices of fresh garlic.<\/li>\n<li> 1 bunch scallions.<\/li>\n<li> 2 tablespoons szechuan peppercorns.<\/li>\n<li> 3 tablespoons dark soy sauce.<\/li>\n<li> 1\/3 cup light soy sauce.<\/li>\n<li> 2 tablespoons sugar.<\/li>\n<li> 4 dried szechuan chili peppers, torn into pieces, with seeds.<\/li>\n<li> About 8 tablespoons of sambal olek or sriracha.<\/li>\n<li> Sesame oil.<\/li>\n<li> Fine chinese wheat noodles (often labelled as &#8220;wonton noodles&#8221;).\n<li> Baby chinese broccoli, baby bok choi, or shanghai bok choi.<\/li>\n<\/ul>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<li> Put a wok or large saucepan onto high heat. Add some canola oil<br \/>\nand brown the soup bones. Then transfer the bones to either a large<br \/>\nstockpot or 5 quart slow cooker.<\/li>\n<li> In small batches, put the short ribs into the saucepan. Add enough<br \/>\nchili paste (either sambal or sriracha) to get the meat well coated. After<br \/>\nthey&#8217;re well-browned, transfer them to another pot.<\/li>\n<li> Add just barely enough water to cover the shortribs, and then simmer<br \/>\nthem until they&#8217;re cooked through. Drain the liquid, and add it<br \/>\nto the slow-cooker.<\/li>\n<li> Add more chili paste to the cooked ribs, and put them into the<br \/>\nfridge overnight.<\/li>\n<li> In a fresh pan with a bit of oil, add the garlic, shredded chilis,<br \/>\nanise, and ginger, until they just start to brown. Then add them to the<br \/>\nslow-cooker.<\/li>\n<li> Add the two soy sauces, the peppercorns, and the whites of the scallions<br \/>\nto the slow cooker. Then add enough water to fill the cooker.<\/li>\n<li> Turn the cooker on to simmer, and let it cook for at least 12 hours.<\/li>\n<li> Put the broth through a fine sieve, and then back into the slow cooker. Throw away the sieved ingredients.<\/li>\n<li> Take the refrigerated beef, and add it to the broth. Add water until<br \/>\nthe pot is about as full as it was when you started the night before.<\/li>\n<li> Let it simmer for another 4 to 6 hours, until the meat is falling apart. While it&#8217;s simmering, taste it, and add salt or chili-paste as needed; if the vinegar in the chili paste makes it too sour, add a drop of sugar.<\/li>\n<li> Now, the main dish is done. You should have a ton of wonderful spicy beef broth.<\/li>\n<li> Cook the noodles in boiling salt-water.<\/li>\n<li> To serve, bring it to a boil. Add in a couple of stems\/leaves of whatever<br \/>\nveggie you picked for each serving, and let it cook until just cooked through.<\/li>\n<li> For each serving, take a large soup bowl. Put a couple of drops of sesame<br \/>\noil into the bottom of the bowl. Then add a large helping of noodles, beef,<br \/>\nveggies, thinly sliced scallion tops, and fill with the broth.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This is a complicated recipe. It takes a couple of days to do properly, and works best done with a slow-cooker. But it&#8217;s worth it. It&#8217;s a Taiwanese dish &#8211; a spicy beef noodle soup. It&#8217;s pretty much the national dish of Taiwan &#8211; Taiwanese love this dish. There are annual competitions in Taipei for [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[55],"tags":[],"class_list":["post-613","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4lzZS-9T","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/613","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/comments?post=613"}],"version-history":[{"count":0,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/613\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/media?parent=613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/categories?post=613"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/tags?post=613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}