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Here you have one of these dishes were you can have a meal fit for a king with a minimum effort of labor and a very reasonable cost of ingredients.
Just plan ahead and either cook the beef the day before you want to eat the soup, or, if you want to have it for dinner after work, start the beef and it’s broth as soon as you get up in the morning. Bring it to a simmer, let it cook for as long as you can before you leave the house, then just let the beef cool in the broth until you get home. Also at that point, soak the shiitake in some of the hot broth during the day. From there it will only take another 10 minutes to finish this sexy beauty (the time to cook the noodles) and voilà ! – ready for a soup as good (or better) as you can get in your favorite noodle-house. 🙂
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Bon Appetit ! Life is Good !
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Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth
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Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth
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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- simmer beef with chilies garlic paste, grated ginger, kosher salt and fresh ground black pepper and a dash of five spice powder
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- remove beef, set aside, strain broth through a fine mesh strainer, check / adjust seasoning
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- cut beef into bite size pieces
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- remove shiitakes from soaking liquid
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- remove stems, discard stems
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- cook mung bean noodles (cellophane noodles), drain, coat with sesame oil, add lots of chopped cilantro
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- plate noodles, top with mushrooms
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- add beef, some lime wedges and a few chilies
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- add broth, sprinkle with more chopped cilantro
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- Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth
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- Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth
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ChefsOpinion 