Lou Dan and Beef Noodle Soup

http://the-cooking-of-joy.blogspot.com/2009/01/my-mom-is-best-cook-i-know-and-im-not.html

My Mom's Taiwanese Beef Noodle (Soup)
makes 6 servings

2 scallions, chopped
4 garlic cloves, chopped
1 teaspoon ginger, minced
1 star anise
1 1/2 lbs. chuck beef (or beef shank) cut into 3/4" pieces
1/2 cup rice wine
1 1/2 cups soy sauce
1 1/4 cup water
3 tablespoon sugar
1 lb. angel hair pasta
1 small head napa cabbage, washed and cut into 3" pieces

1) In large saucepan, saute the first four ingredients in 2 T oil for 2 minutes. Add the beef and cook until just browned.

2) Add the wine, soy sauce, water, and sugar, and heat to boiling. Reduce to a simmer and cook with the lid on for 1-2 hours (1 hour is enough for chuck beef, may need 2 hours for beef shank).

3) 15 minutes before beef is done, boil water in a large pot. Add pasta and cook while stirring occasionally for 3 minutes. Add napa cabbage and cook for 2 more minutes. Drain off most of the water.

4) Divide the noodles and cabbage among 6 large bowls, adding a little of the excess hot water. Add the beef on top and ladle in some of the sauce (making sure to remove the star anise).


Lu Dan

Soy Sauce Braised Eggs

1) Add eggs to a pot of cold water. Bring the water to a boil and reduce to a simmer. Cook for 12-15 minutes. Transfer eggs to a bowl full of cold water to cool.

2) Once eggs are not hot to the touch, peel them.

3) Heat the soy sauce mixture leftover from beef to boiling. Reduce to a simmer and add the peeled eggs. If the level of the liquid does not cover the eggs, make sure to rotate the eggs throughout the braising process. Braise for 30 minutes.