Chinese Beef Noodle Soup

Chinese Beef Noodle Soup


2 cloves of garlic peeled and crushed
1 inch piece of fresh ginger peeled and sliced, plus more for serving
4 Spring onions sliced into rounds
250g Beef Shabu Shabu
1 star anise
½ teaspoon Chinese five-spice powder
1 cinnamon stick
4 cups beef broth 
1 splash dry sherry
1 tablespoon light soy sauce
2 tablespoons low sodium dark soy sauce
250g noodles 
6 leaves Chinese cabbage shredded
6 leaves Bok choy/Pak choi

From Your pantry:

1 tablespoon fish sauce
1 tablespoon oyster sauce
2 tablespoons Olive oil
Salt and Pepper


  1. Heat the oil in a saucepan over high heat. Add the ginger, garlic, onions and the beef and brown on all sides.
  2. Add the sherry and little salt, pepper and cover with beef stock. Add the star anise, five-spice powder, and cinnamon, and bring to a boil.
  3. Lower the heat until the meat is tender. Add water if needed. Once the beef is tender, remove the whole spices, ginger and garlic. Put the meat to one side.
  4. Add the dark & light soy sauce, fish sauce, and oyster sauce. Taste if the flavour is too intense, add more water.
  5. Cook the noodles. While the noodles cook, add the Chinese cabbage & Bok choy to the soup & cook until tender, but not soft (depending on how you like it).
  6. Serve the noodles, then the beef and pour over the hot soup, then sprinkle with sliced spring onions and serve.

    Adapted From:

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