Beef Noodle Soup with Kimchi

Have you tasted the Taiwanese Beef Noodle Soup- 2nd floor Ampang Point? It's lovely and yummy.... One big bowl and a drink would cost about RM10 (cost in 2004....the last time we dined there!!). This is our version of the Taiwanese Beef Noodle.... with Kimchi (of course... the original is without kimchi but some chillied preserve vegetables)



  • 800g gravy beef - cut into chunky size
  • 3 star anise
  • 3cm ginger - lightly smashed
  • rind of 1 orange.
  • 1/4 cup light soya sauce
  • glass noodle or soo hoon or tang hoon - soaked
  • 2 carrots - cut into chunky size
  • 1 radish - cut into chunky size
  • kimchi
  • golden fried shallots
  • spring onion for garnishing
Mix the beef, star anise, ginger, light soya sauce and orange rind in a slow cooker. Cook on low for 4 hours. Transfer the beef stock into a stock pot. Add carrots and radish. Cook until the vegetables are tender. Season with salt. Pour the boiling hot soup with 'goodies' into a bowl of glass noodle...Garnish with golden fried shallots, spring onions and kimchi.

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