A flavorful Taiwanese noodle soup featuring beef mince, prawns, and a rich broth.
Ingredients
- 8pieceVennamei Prawns (shelled but kept aside & tail on)
- 4cupChicken Broth / Stock
- 300gBeef Mince
- 3tbspLight Soy Sauce
- 1tbspDark Soy Sauce
- 4pieceChow Mein Noodles (dried)
- 1tbspShaoxing Rice Wine
- 1tspGarlic Cloves (minced)
- 1tbspGinger (minced)
- 5pieceDried Lime Leaves
- 1/2cupSpring Onions (diagonally sliced)
- 1tbspPalm Sugar (dissolved in hot water)
- 2tbspVegetable Oil
- Salt & Pepper to taste
How to make Danzai Beef Noodles
Prepare the broth: Bring chicken stock to boil in a medium pot, add the prawn shells and heads.
Add the lime leaves, ginger, and half of the spring onions to the broth.
Add the Shaoxing wine, palm sugar, and light soy sauce. Simmer for 30 minutes.
Strain and squeeze all the flavor out of the prawn heads.
Bring the broth back to a slow simmer.
Add the noodles to the broth and cook until al dente, then turn off the heat.
Add the prawns to the broth and cover with a lid to steam the prawns. They will turn pink in about 4 minutes.
Heat a pan, add a little vegetable oil, then sauté the beef mince until browned.
Add the dark soy sauce and garlic, simmer for 5 minutes, then set aside.
Dish equal amounts of noodles into each bowl and pour equal amounts of broth over.
Top the noodles with the beef mince and 2 prawns. Garnish with sliced spring onion.
Tips & Tricks
For a richer flavor, let the broth simmer longer before straining.
Adjust the seasoning with salt and pepper according to your taste.
Recipe by
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...