Taiwanese Beef Noodle Soup niu rou mien

2.5 pounds of Boneless Beef Shank or chuck roast 3 slices of Ginger 6 cloves of Garlic (peeled) 1 whole Yellow Onion (sliced) 2 medium-sized Tomato (diced to chunks) 1 tablespoon of Tomato Paste 1.5 tablespoon of Spicy or regular Doubanjiang (bean paste) 1 tablespoon of Sugar 1/4 cup of Soy Sauce ¼ cup of Dark Soy Sauce ½ cup of Shao Xing Wine (Chinese cooking wine) 4-6 cups of Water (depending on how salty you like it) 2 Star anise 6 Whole Red Chilli 1 tablespoon of Sichuan Peppercorns 2 bay leaves White Noodle Cilantro Green Onion Homemade Chilli Oil

Boil a pot of hot water and add in the beef shank, boil for 5 minutes and rinse with cold water to get rid of the blood scum. Slice the beef into chunks and let it sit on the side. If you are using the same pot, make sure to discard the whole pot of water and wash it. Heat the pot (medium heat) and add some oil; add in the sliced onion, tomato, ginger, and peeled garlic, Sautee for 2-3 minutes or until fragrant. Add in Sichuan Peppercorn, Red Chilli, and Star Anise and saute for 30 seconds. Add in the beef and sugar, black bean paste, and tomato paste & sauté for another 2-3 minutes. Pour in Shao Shin Wine, Dark Soy Sauce, and Soy Sauce, and once everything is mixed together and nothing is sticking to the bottom, add in 4-6 cups of water. Add the bay leaf and bring to boil. Once boiling, you can put the lid on and turn to low heat & simmer for 2-3 hours. Remove the beef and strain the broth if you want a clear broth! This step is optional. Taste for seasoning Boil pot of water and cook the noodles In a large bowl, add in the strained noodle, hot broth & beef. Top with your own choice of garnishments (cilantro, green onion, Chinese pickled cabbage & chili oil)