Ingredients
- 1 tbs vegetable oil
- 4-6 beef short ribs
- 1 brown onion, sliced
- 4cm piece of ginger, sliced
- 1 cinnamon stick
- 4 star anise
- 1 tbs each of Sichuan peppercorns and coriander seeds
- 1 L Beef stock
- 270g Hakubaku ramen noodles
- 1 bunch coriander, stems chopped and leaves reserved
- 1 green chilli sliced
- 3-4 radish, thinly sliced
- 4 tbs Lee Kum Kee Chiu Chow Style chilli oil, to serve
Method
- Heat oil in a large frypan over high heat. Cook ribs for 3-4 minutes each side or until browned. Transfer to a slow cooker. Add onion, ginger, cinnamon and spices. Top with 1L beef stock and 500ml - 750ml of water until covered. Cover with a lid and slow cook on high for 3-4 hours or until meat comes away from the bone.
- Remove ribs from slow cooker, transfer to a plate and shred meat with a fork. Discard bones. Line a fine mesh strainer with muslin (or a chux) and strain stock into a large clean saucepan. Set aside without stirring for 30 mins or until fat begins to solidify. Use a spoon to skim off the top layer and discard excess solids. This will remove any impurities and excess fat. Gently reheat soup to a simmer. Remove from heat and stir in coriander stems and return shredded meat to the pan.
- Bring a large saucepan of water to the boil. Cook ramen noodles for 4 minutes. Drain.
- Divide noodles amongst bowls. Ladle over soup. Top with coriander leaves, radish, green chilli and chilli oil. Serve warm.
Product used in recipe
- LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G
- HAKUBAKU - HAKUBAKU ORGANIC RAMEN NOODLE 270G
