Try this Szechuan Beef Noodle Soup recipe, or contribute your own.
Suggest a better description(A) Beef stew:
Cover the pot using high heat bring to boil, turn heat to medium-low, stew 1.5 hour, stir the beef 3-4 times during the stew period, use Chopsticks to test, if easily through the beef, it means the beef is done, don’t over cook it.
(B) Soup stock:
Cook beef/pork bone or chicken to make stock, even use beef broth or chicken broth will be alright, flavor soup by salt, set on low heat, to keep soup hot when serving.
(C) Seasoning sauce:
make it
(D) Noodles:
Add salt in boiling water and put noodle in, stir it, taste it, just like cook the spaghetti, when needle done take into each serve bowl, add (C),(A),(B) on the top of each noodle:
(C) 2 tablespoon mixed seasoning sauce.
(A) Beef stew.
(B) Soup stock up to cover the noodle.
If you like spicy, you can add hot pepper sauce by yourself, the best taste is using large bowl to serve, and eat it hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (541g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 362 | ||
Calories from Fat: 208 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.1g | 31 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 115mg | 35 % | |
Sodium 227mg | 8 % | |
Potassium 364.7mg | 10 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6.4g | ||
Protein 28.9g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 362
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