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Taiwanese Spicy Beef Noodle Soup (Instant Pot)
SIFT AND SIMMER27Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. beef shank (can use boneless or with bones)
- 1 lb. beef tendon
- 4 star anise
- 1 cinnamon stick
- 2 black cardamom pods
- 1 Tbsp. fennel seed
- 1 Tbsp. Sichuan peppercorn
- 2 Tbsp. bean paste (dou ban jiang red fermented broad, omit if you don't like spicy)
- 1 Tbsp. black bean paste (or black bean garlic sauce)
- 3 Tbsp. dark soy sauce
- 1 Tbsp. light soy sauce
- 2 Tbsp. Shaoxing wine (or dry sherry)
- 1 tsp. 5-spice powder
- 1 head garlic (about 12 cloves smashed)
- 1 inch ginger (smashed)
- 3 green onions (chopped into large pieces)
- 3 medium tomatoes (cut in half)
- 1 Tbsp. rock sugar (or granulated sugar)
- 1 tsp. sea salt
- 4 cups beef broth
- cold water (to top up as needed)
- 3 heads bok choy (or any leafy greens)
- 1 1/2 lb. wheat noodles (dried or fresh)
- 3 green onions (chopped)
- pickled mustard greens (optional)
- 3 sprigs cilantro (chopped)
- chili oil
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