ingredients

  • 500 g Cooked beef brisket sliced crossways into strips
  • 6 cups Water
  • 1 tsp Salt
  • 1 tsp Black peppercorns Star anise
  • 1 pc Miki fresh noodles
  • 250 g Vegetable oil
  • 1 Tbsp Sesame oil
  • 2 Tbsps Onions
  • 1 Tbsp Garlic
  • 4 cups Beef broth
  • 1 Carrot peeled , thinly sliced
  • 1 Tbsp Oyster sauce
  • 2 Tbsps Light soy sauce
  • ½ bunch Baby bok choy sliced
  • Salt and pepper
  • 2 Tbsps Green onions chopped

steps

  1. Boil beef brisket in water, salt, black peppercorns and star anise until tender, about 3 hours. Reserve broth.
  2. In a separate pot, bring water to a boil. Add fresh miki noodles. Cook for 3-4 minutes and transfer to a colander. Set aside cooked noodles.
  3. Heat vegetable oil and sesame oil in large stock pot. Sauté onions and garlic. Add chicken broth and bring to a boil. Simmer for 10 minutes.
  4. Add carrots and green onions. Stir in oyster sauce and light soy sauce. Season with salt and pepper to taste. Add baby bok choy. Divide the noodle between bowls. Top with tender beef slices. Ladle broth into bowls. Top with chopped green onions. Serve hot.