This is a Chinese inspired noodle dish that has wonderful flavors. This recipe does not use as many ingredients as other Lanzhou noodle recipes, not just because I’m lazy, but still captures the flavor of the dish.
Ingredients:
1 lb. (450 g) beef thinly sliced
1 cup (250 mL) white radish
1 cinnamon stick
3 whole cloves
1 tsp (5 mL) finely chopped garlic
1 tsp (5 mL) ground white peppercorns
1/4 tsp (1 mL) fennel seeds
1 bay leaf
Cooking It:
Combine the ingredients on the list and marinate for at least an hour. You can marinate it overnight if you want, or if you get distracted and forget that its in the fridge until the next day. If marinating for longer than an hour, give the mix a stir.
Once you decide the time is right for cooking, heat 1 tablespoon of chili oil (or vegetable oil if you want less heat) in a skillet. Add the beef and spice mix. Stir and simmer on low heat for 35 to 45 minutes.
The Noodles:
4 cups (1 L) low sodium beef broth
1 tablespoon (15 mL)soy sauce
1 teaspoon (5 mL) ground ginger
12 ounces (360 g) rice noodles
You can use store bought dry Asian rice noodles for this dish. You can even resort to using ramen noodles for it (without the spice packets). Prepare the noodles with low sodium beef broth, soy sauce, and ginger. Cook the noodles according to package direction in the broth.
In a bowl, add the cooked noodles and top with the beef. You can add fresh cilantro and green onions to garnish (optional). Add red pepper flakes for kicks.
