Taiwanese beef noodle soup

• 1.2 kg2.6 lb beef shank (牛腱, niújiàn), or shank and tendon mixed, cut in 4 to 5 cm (1 1/2 to 2 in) chunks
• 2 tbsp vegetable or peanut oil
• 6 slices fresh ginger, about 3 mm (1/8 in) thick
• 6 cloves garlic, smashed
• 3 scallions, cut in 5 cm (2 in) lengths
• 1 ripe tomato, cut in wedges
• 1 1/2 tbsp doubanjiang (spicy fermented bean paste, ideally Taiwanese Gangshan style)
• 1 tbsp (15 g)1 tbsp rock sugar or white sugar
• 120 ml1/2 cup Taiwanese rice wine (米酒) or Shaoxing wine
• 100 mlscant 1/2 cup light soy sauce
• 2 tbsp dark soy sauce, for colour
• 2 star anise
• 1 tsp Sichuan peppercorns
• 2.5 l10 1/2 cups water
• 600 g1.3 lb fresh wheat noodles, medium or wide, or 400 g / 14 oz dried
• 6 small heads baby bok choy or other leafy greens, halved
• 150 g5 oz suan cai (pickled mustard greens, 酸菜), rinsed, chopped, stir-fried with 1 tsp oil and a pinch of sugar
• 2 scallions, thinly sliced, to serve
• chili oil and salt, to taste

Method

1. 1

   1. Put the beef in a pot of cold water, bring it to a boil and boil for 3 minutes. Drain, rinse the meat under running water and wash the pot; this keeps the broth clean.

2. 2

   2. Heat the oil in the clean pot over medium heat and fry the ginger, garlic and scallions for 1 minute, until fragrant.

3. 3

   3. Add the tomato and cook for 2 minutes, until it softens. Stir in the doubanjiang and fry for 1 minute, until the oil turns red.

4. 4

   4. Add the beef and sugar and stir for 3 minutes to coat the meat.

5. 5

   5. Pour in the rice wine and let it bubble for a minute, scraping the bottom. Add both soy sauces, the star anise, the Sichuan peppercorns and the water.

6. 6

   6. Bring to a boil, skim off any foam, then cover and simmer very gently for 2 1/2 hours, until a chopstick slides easily into the shank (tendon, if used, should be soft and translucent).

7. 7

   7. Taste the broth: it should be savoury, slightly sweet and gently spicy. Add salt or a splash of water to balance it, and fish out the star anise.

8. 8

   8. Cook the noodles in a large pot of unsalted boiling water until just tender, adding the bok choy for the last minute. Drain.

9. 9

   9. Divide the noodles and greens among large bowls, pile the beef on top and ladle over the hot broth.

10. 10

    10. Finish with sliced scallions and serve with the suan cai and chili oil on the table.