Taiwanese Beef & Noodle Soup featuring Certified Piedmontese Chuck Roast
What’s better than getting two different meals out of one chuck roast? Nothing! Use the braised chuck roast recipe from episode 2 of Homemade with Chef Maides as the base for this Taiwanese soup!
4 quarts beef braise liquid or beef stock
2 cloves of garlic, sliced (optional)
½ cup rice wine vinegar
1 cup soy sauce
2 tablespoons hot chili in oil
2 tablespoons sesame chili oil
1 pound pasta of your choice
2 baby bok choy, quartered
½ cup scallions, thinly sliced
Start with beef braise liquid from braised chuck roast or beef stock and put on high heat. Add rice wine vinegar, soy sauce, hot chili and oil, sliced garlic, and sesame chili oil. While you wait for the broth to boil, cut up the cooked chuck roast. Once the broth is boiling, add noodles, chuck roast pieces and baby bok choy. Cook for 1-3 minutes.
To serve, add noodles, bok choy, and beef to a bowl. Add scallions, more sesame chili oil, and desired amount of broth.