Fat yellow noodles with braised rib
- Prepare
- overnight
- Cook
- over 2 hours
- Serve
- Serves 4
This braised short rib and homemade noodle recipe takes a bit of time and preparation but the depth of flavour is so worth it.
For this recipe you will need a kitchen thermometer.
Ingredients
For the stock
- 400ml/14fl oz Japanese soy sauce
- 10cm/4in piece kombu
- 3 star anise, toasted
- 50ml/2fl oz Shaoxing rice wine or dry sherry
- 50ml/2fl oz mirin
- 2 spring onions, cut into quarters
- 20g/¾oz fresh root ginger, sliced
- 5 garlic cloves, crushed
- 1 cinnamon stick, toasted
- 1 dried red chilli
- 180g/6¼oz light brown sugar
- 20g/¾oz hon dashi powder
For the short rib
- 1 beef short rib (Jacob's ladder), bone-in
- 1 tbsp vegetable oil
- salt
For the yellow noodles
For the stir fry
- 200g/7oz green vegetables, such as bok choi or wild garlic leaves, leaves separated
- 2–3 tbsp smoked bacon lardons
- 2 tbsp XO sauce
- 2 tbsp chilli oil
For the garnish
- crispy shallots
- red chillies, sliced
- fresh coriander sprigs
Method
To make the stock, place 1 litre/1¾ pint water, soy sauce, kombu, star anise, Shaoxing rice wine, mirin, spring onions, ginger, garlic, cinnamon, chilli, sugar and dashi powder in a large saucepan.
Bring to a gentle simmer and cook for 20 minutes.
Leave to cool and store overnight in the fridge, without straining. Bring back up to room temperature before using.
To make the short rib, season the short rib heavily with salt.
Heat the oil in a frying pan over a high heat and sear the short rib well on all sides until deeply coloured.
Place the seared short rib into the stock in a large lidded saucepan and braise at 130C for approximately 2½–3 hours, with the lid on, or until very tender.
Leave the short rib to cool to room temperature in the braising liquid.
Remove the short rib from the stock and pull into large chunks. Set aside.
Strain the braising liquid and cook until reduced by approximately half. Set the reduced braising liquid aside.
To make the noodles, mix the flour, 135ml/4½fl oz water, salt and turmeric in a bowl to form a dough. Knead until smooth and elastic, for around 3–5 minutes.
Leave to rest for at least an hour.
Roll out the dough using a rolling pin to a 2½mm thickness, and then cut into 2cm/¾in wide noodles.
Cook in a saucepan of boiling water for approximately 1½ minutes.
Drain and set aside.
To make the stir fry, blanch the green vegetables in a saucepan of boiling water, drain and set aside.
Heat a wok over a high heat, then add the bacon lardons and cook until crispy. Add the shredded short rib, XO sauce and chilli oil and stir-fry until hot.
Add the blanched greens and the cooked noodles and toss together.
Add enough reduced braising stock to coat and glaze the noodles.
Serve into bowls and garnish with the crispy shallots, sliced chillies and fresh coriander.
