Taiwan beef noodles
Great recipe. Give it a shot. I substitute bok choy for the mung bean sprouts and use shank instead of short ribs. Perfect for these overcast and chilly fall days.
http://www.epicurious.com/recipes/fo...LE-SOUP-231502 |
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I use tangerine peel, but only because it's available nearby. I'm not certain how much it adds, so I'm sure you can try it without.
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This was great. If you add a lot of fresh herbs and chili paste, it's a little reminiscent of a a pho. It made of ton of stock, I'm going to freeze some for later. It probably will taste even better once the temperature drops below 80 degrees here.
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