Sichuan Beef Noodle Soup recipe - ingredients, nutrition and when to eat it
Sichuan beef noodle soup is a hearty bowl of Chinese wheat noodles in a hot and spicy beef broth.
Sichuan beef noodle soup is a hearty bowl of Chinese wheat noodles in a hot and spicy beef broth. The tingling aroma of Sichuan peppercorns combines with the salty heat of doubanjiang, making it perfect for a satisfying lunch or dinner on a chilly day.
Chinese · 35 minutes to cook
Tips: Frying the Sichuan peppercorns in oil from the start brings out their distinctive aroma, but cooking them too long can make them bitter.
Tips: Cook the Chinese wheat noodles separately and add them to each bowl rather than simmering them in the broth, so they don’t become too soft.
Tips: For less heat, halve the chili oil but keep the full amount of doubanjiang to preserve the savory depth.
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Ingredients (1 serving)
- Beef brisket — 80 g
- Chinese-style wheat noodles — 180 g
- Beef stock — 400 ml
- Doubanjiang (spicy fermented bean paste) — 1 Tbsp
- Sichuan peppercorns — 1 tsp
- Chili oil — 1 tsp
- Garlic — 2 pc
- Ginger — 6 g
- Green onion — 20 g
- Bok choy — 1 pc
- Soy sauce — 0.5 Tbsp
- Cooking oil — 1 tsp
- Water — 250 ml