92% would make again
1-Day Noodles (Taiwanese Beef Noodle Soup)
featured in 1 Minute Vs. 1 Hour Vs. 1 Day Noodles
for 8 servings
- 5 lb bone-in chuck beef short ribs (2 ¼ kg)
- 1 lb beef shin bones (455 g), or any knee joint
- 2 lb oxtail (910 g)
- 1 white onion, halved
- 2 carrots, halved crosswise
- 5 large tomatoes, halved
- 1 red apple, halved
- 1 stalk celery, halved crosswise
- ½ cup garlic (65 g), peeled
- 1 piece fresh ginger, 2 in (5 cm) sliced
- 3 bunches scallions, divided
- 1 cup rice wine (240 mL)
- 1 tablespoon star anise
- 1 tablespoon sichuan peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon vegetable oil, divided, plus 1 teaspoon
- 5 tablespoons doubanjiang, broad bean chili sauce
- 1 cup soy sauce (240 mL)
- ¼ cup dark soy sauce (60 mL)
- 2 tablespoons rock sugar
- 2 tablespoons kosher salt, plus more to taste
- 4 tablespoons granulated sugar, plus more to taste
- 3 ¼ lb fresh noodles (1.4 g), of choice
- 1 head baby bok choy, leaves separated
- mustard green, picked, for serving (optional)
- Bring a large pot of water to a boil. Add the short ribs, beef shin bones, and oxtail and boil for 30 minutes to remove any impurities. Drain and rinse the meat and bones under cold running water.
- Add the meat and bones to a clean large pot with the onion, carrots, tomatoes, apple, celery, garlic, ginger, rice wine and scallions (set 2 aside for garnish). Add enough water to cover and bring to a boil.
- Meanwhile, in a small, dry pan over high heat, toast the star anise, Sichuan peppercorns, and coriander until fragrant, about 2 minutes. Add the toasted spices to the boiling broth.
- In the same small pan, heat 1 tablespoon of vegetable oil over high heat. When the oil is shimmering, add the doubanjiang and cook until fragrant and caramelized, about 30 seconds.
- Add the caramelized doubanjiang to the boiling broth, along with the soy sauce, dark soy sauce, and rock sugar.
- Reduce the heat to medium-low and simmer the meat and bones for 3 hours. Remove the short ribs from the broth and let cool slightly, then wrap in foil and let rest in the refrigerator overnight.
- Cook the broth for another 3 hours, adding more water as needed to keep the solids covered. Remove the broth from the heat and stir in the salt and sugar. Adjust the seasoning to taste. Transfer the broth and solids to an airtight container and refrigerate overnight.
- When ready to assemble, skim the solidified fat from the top of the broth and reserve. Return the broth and solids to a large pot and heat over medium heat until bubbling. Strain the broth into a clean pot, discarding the solids.
- Add the bok choy to the hot broth and blanch for 30 seconds, then remove from the pot and set aside.
- Cook the noodles according to the package instructions, then drain.
- Cut the short ribs into bite-size cubes. Heat the remaining teaspoon of vegetable oil in a medium pan over high heat. Add the short ribs and sear until the outside is crispy, 2-3 minutes. Remove the pan from the heat.
- Thinly slice the remaining 2 scallions.
- To serve, add 1 tablespoon of reserved fat to a bowl. Add the noodles. Pour in the broth, then top with short rib cubes, scallions, bok choy, and cooked salted mustard.