Ninja's Taiwanese Beef Noodle SoupSince Daddy Ninja has a thing for Taiwanese beef noodle soup so I usually make this for any special occasions such as Father's Day.
For those who are familiar with Beef Noodle Soup you would know that there are TONS of recipes out there and everyone has a different preference but this is the recipe that Daddy Ninja likes the best...so far.
Beef Chuck Roast
Half of an Apple
Shallots (I didn't have shallots on hand so I substituted with an onion...but shallots would give it more traditional taste.)
Soy Sauce (Start with 1/4 cup than add more according to your taste.)
Water or Broth
Fermented Bean Curd 2 tbs
Rice Win about 2tbs
Chinese Stew Seasoning Packet (picture directly below)
Searing the beef chunks is optional but I will usually do it if I am not too lazy.
Stew everything together until the meat is tender. In a pressure cooker it will probably only take 45 minutes and around 3 hours (or longer depending on the size of the meat) on the stove. This time I used the pressure cooker for about 30 minutes then cooked it on the stove top for about 30 minutes more.
The difficult thing about Beef Noodle Soup is that you really should eat it the next day after you've chilled it or it will be too oily so don't eat it no matter how tempted you are. The next day the beef stew will have a layer of fat on it and that's when you can get rid of it easily. Don't get overzealous and get rid of every bit of fat though because you got to have some fat to have a good flavor. Mama Ninja doesn't like her food too oily so I only leave about 5% of the fat.
With the beef stew done, then just cook up some noodles and veggies to complete this lovely dish!
ps. For those who haven't read my recipes before...sorry, I don't cook with measurement. A REALLY bad habit but I hate measuring so while I try to write down some rough guesses on amounts a lot of stuff is still left to your taste as you cook.