Taiwanese Beef Noodle Soup

So much for healthy eating. An interstitial on Food Network came on last night about Taiwanese Beef Noodles and a bulb went off in my head.

OK, it may be a stretch but it's kind of healthy. I didn't add too much oil and it's a soup nonetheless. I'll keep deluding myself into thinking this is healthy. Ohm ohm ohmmm....

Serves 2:

• 300g beef brisket, cut into cubes
• 1 tablespoon chilli bean paste
• 3 shallots finely sliced
• 1 knob of ginger, peeled and sliced
• 1 spring onion, cut into half
• 1 star anise
• 1 cinnamon stick
• 4 whole peppercorns
• 3 tablespoons Chinese rice wine
• 1 tablespoon dark soy sauce
• 1 beef stock cube
• 2 large bowls of water
• Light soy sauce to taste
• 2 servings narrow kway teow

In a large pot, heat 3 tablespoons oil over high heat. Sear beef cubes till browned and set aside.

In the remaining oil, saute ginger, anise, whole peppercorns and cinnamon stick till fragrant, then add shallots and continue sauteing until soft and translucent. Add the bean paste and saute, then pour in the water, followed by rice wine, dark soy sauce and stock cube. Throw in the spring onions and bring to a boil. Turn down the heat to low and simmer for 3 hours until beef is soft and tender.

When soup stock is ready, season with light soy sauce to taste, strain and set the beef aside. Parboil the kway teow in boiling water until tender and drain. Place noodles in a bowl, add meat and ladle soup over.