Serves:6
Preparation time:3+ hours
Difficulty:Easy
Ingredients:
Beef Broth:
- 1 kg beef brisket or beef cheeks
- 1 carrot, peeled and roughly chopped
- 1 tomato, cut into chunks
- 3 cloves garlic, crushed or finely chopped
- ½ thumb ginger, sliced
- 2 spring onions, cut into 6 cm lengths
- 1 tbsp. Chang's Original Hoisin Sauce
- 1 tbsp. chilli sauce
- 100ml Chang's Gluten Free Tamari Light Soy Sauce
- ¼ tsp ground black pepper
- 1 medium red chilli, sliced
- 2 tsp. honey
- 60ml (¼ cup) red wine
- 1 tsp. five spice powder
To serve:
- 1 packet Chang's Egg Noodles
- 1 bunch baby bok choy, quartered lengthways
- Chilli, sliced (optional)
Method:
- Combine the broth ingredients in a large pot and cover with cold water. Bring to boil, skimming any grey scum that forms on top and discarding.
- Simmer gently for three hours until beef is tender. Slice cooked beef and reserve.
- Fill a separate saucepan with water and bring to boil. Simmer noodles until just cooked, adding the bok choy for the final 30 seconds, and drain.
- Place noodles, bok choy and beef in bowls, pour or ladle over the hot broth.
- For a gluten free alternative, use Chang’s Gluten Free Wok-Ready Pad Thai Noodles.
