Better Than Takeaway! Tender Beef Noodle Bowl in a Rich, Comforting Broth скачать в хорошем качестве

Better Than Takeaway! Tender Beef Noodle Bowl in a Rich, Comforting Broth

Sometimes, all you need is a bowl of pure comfort — and this Beef Noodle Bowl delivers exactly that. Tender, melt-in-your-mouth beef simmered in a rich aromatic broth, paired with silky Ho Fun rice noodles and crisp Nappa cabbage. For today’s video, I’ve tried something a little different — no talking, just the soothing sounds of cooking. From the sizzle of the pan to the simmer of the broth, let the sounds guide you through the recipe. It’s simple, satisfying, and packed with that classic Chinese takeaway flavour we all crave — but made right at home in your own kitchen. 👇 Full Recipe Below 👇 Beef Noodle Bowl A warming bowl of soup that hits all the right notes — savoury, comforting, and full of flavour. Preparation: 5 Minutes Cooking: 1 Hour 10 Minutes Serves: 2 🥢 Ingredients 350–400g Fresh Thick Rice Noodles / Ho Fun (found in the fridge section of a Chinese supermarket) 250g Beef, cut into bite-size chunks 1 tbsp Vegetable Oil 3 Spring Onions (whites and greens separated, roughly chopped) 3cm cube Ginger, sliced ¼ tsp Sichuan Peppercorns, crushed 1 tbsp Light Soy Sauce 1 tsp Dark Soy Sauce 3 tbsp Oyster Sauce 2L Water 1.5 tbsp Chicken Powder 1 tsp Sesame Oil 150g Nappa Cabbage, sliced into bite-size pieces Tin of Chinese Pickled Cabbage (Optional) 🔪 Method Bring a large saucepan of water to the boil, add the beef, and cook for 3 minutes. Drain and rinse under cold water, then set aside — this removes impurities and keeps your broth clear. Over medium heat with 1 tbsp oil. Add ginger and the white parts of the spring onion; fry for 1 minute until fragrant. Add the beef and Sichuan peppercorns. Fry for 4 minutes until browned. Stir in the light soy, dark soy, oyster sauce, and chicken powder. Cook for another minute. Pour in 2L of water, bring to a simmer, and cook gently for 1 hour. Skim any froth from the surface. Loosen the Ho Fun noodles under warm water and drain. Bring the soup back to a boil, add the noodles and Nappa cabbage, and cook for 1–2 minutes. Adjust seasoning with salt and white pepper. Add a splash of sesame oil before serving. Ladle into bowls, top with spring onion greens, and serve piping hot. 💬 What’s your go-to comfort food noodle dish? Let me know in the comments below! 📸 Don’t forget to tag me if you try this at home — I’d love to see your version. #BeefNoodleSoup #ChineseTakeawayRecipes #ManWithAWok #KwoklynWan #NoodleBowl #ComfortFood #EasyChineseCooking