Ingredients: 800 grams beef flank cut into 3 cm dice. It’s better with a bit fat simply just for a bett,4 centimeters medium size carrots, cut into 3 dice,3 spring onions,4 cloves garlic,3 thin slices ginger,1 chilli (Depends on personal flavour.),2 cups brown or beef stock (I used chicken bone toasted it with,3 star anises,1/2 cinnamon,2 slices licorice (Optional),4 tablespoons of soy sauce,6 tablespoons of rice wine,6 tablespoons of rice wine,6 tablespoons of rice wine,2 teaspoons salt,1 teaspoon sugar,2 tablespoons chilli bean sauce,300 grams bread flour,1 medium size egg,200 milliliters water,1/2 teaspoon salt
Instructions:
- Blanch beef by boiled water and wash it under cold water then leave it on aside.
- Heat up a wok with 3 tablespoons of vegetable oil and saut spring onions, ginger, garlic, star anise and cinnamon.
- Add beef and Chilli bean sauce to stir-fry for a couple minutes.
- Place step 1 into a stock pot and add all the seasonings into the pot then add water to cover the beef. Use full gas power to boil the beef first then turn to lowest gas power to simmer it at least 1 hour.
- Add carrot into the pot and cook it until the beef and carrot turn soft and tender.
- Place cooked noodle into a bowl with some vegetable you like and put couple table spoon of stewed beef with sauce on top and cover everything by stock then its ready to serve.
- You can also use a little bit of chopped spring onion to garnish it. Spring onion has special fragrance can make the beef noodle taste even better.
- Mix everything together and rub it for 10~15 minutes, cover by cling film or wet kitchen napkin and leave it on aside for 20 minutes.
- Use rolling pin to roll the dough and make it thin and flat.
- Fold the dough from step 2 and cut it into strip.
- Use hands to separate the noodle and boil water to cook it.
