Recipe: Re: ISO Taiwanese Beef Noodle Soup

I miss those Noodle Shops too :-) and don't think it's possible to entirely recreate the wonderful flavor of the noodle soups served there (the flavor of meat and vegetables is very different from those available in the States) but here is the recipe that comes pretty close to what you remember:
* Exported from MasterCook *
Bean Paste-Flavored Beef Noodle Soup
Recipe By : Wei-Chuan's Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef, not too lean -- cut into 1 1/2" cube

3 slices scallions -- cut in 1 1/4" pieces
3 slices ginger root
3 garlic cloves
3/4 cup soy sauce
1 1/2 tablespoons bean paste
1 1/2 teaspoons hot bean paste

8 cups water
2 tablespoons dry sherry
1 tablespoon sugar
2 star anise

1 pound vegetables of your choice
1 pound dry noodles
Heat 2 tablespoon oil in a preheated wok. Add the next 6 ingredients one by one in the order given, and stir-fry until fragrant. Add next 4 ingredients and the cubed beef and bring to a boil. Simmer over low heat about one hour until the meat is cooked and soft and the liquid is reduced to about 6 cups.
Bring a pot of water to boil. Blanch the vegetables of your choice in the boiling water until just cooked. Remove. Cook the noodles in this water until done. Remove.
In each of 6 serving bowls place:
- 1/2 tablespoon scallions, diced
- 1 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- pinch of pepper
- 1 cup of liquid from cooking the beef
add one portion of the noodles, vegetables, and beef. Serve.
Ana
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