Whenever I make chicken stock (with a raw carcase, I cut off the breast, wings and legs to freeze rather than buying ready-cut pieces) I now always blanch the carcase and rinse it before making my stock, because you have taught me that that is how to remove impurities! It's an absolute game-changer! I'll be trying this recipe, it sounds delicious!
Tom Kha Gai is my absolute favorite Thai soup. Pho, when done right, is my favorite overall soup. I have to make garlic and onion infused oil now. I can't eat either one. It's hard to create recipes without both. I'm going to try this one though, taking the garlic and onion out after the first step, before adding anything else. Maybe I can still maintain that flavor. If anyone else has Crohn's or UC, this is the best way to try and make these kinds of recipes. Garlic and onion flavor is in the oil and the bad stuff that upsets tummies is water soluble. So if you cook them in oil first, then remove them, you only get the good oils into your food and can enjoy those flavors! Just make sure to remove ALL of it or it can cause problems.
A wonderful soup that is very hard to get in American Chinese restaurants except if they specialize in this kind of slow cooking. I was wonder, though, what’s the deal with keeping the peels on the onions and garlic?
What a good idea of showing the mortar as a measure cup makes it easy for me, can you show us the back of the bags of spices so we can read the ingredients you are gonna use please?
oh , yes. this is something i really wanted to make and have failed miserably before :(. hopefully this time i make with your recipe comes with great success
AmaIng recipe. I do have an instant pot. What do you recommend for cooking time with an ins stand pot? How would I manage the spice bag? While using an instant pot? I know a slow simmer is best but if I can cut the time down, I will. I’d love your advice.
I'm going to say from a brief look at a converter than you should cook this recipe for 30 mins on high pressure in an instant pot. I'm not sure how you would manage the spice bag though, maybe chuck it in for 5 minutes at the end? - Lee
Beef shank is one hour easily in the pressure cooker. Be advised though that pressure cooker doesn't make as flavorful broth, it kinda keeps flavors of all the ingredients for themselves.
Hey Jeremy, thank you for this amazing dish. What do you think about Russel Hobbs kitchen gear? Are they any good? They're much cheaper than i expected.
We do offer online cooking classes via our website that Jeremy sometimes does. They are mainly taught by our chef tutors though, just follow the link in the description to our website! - Lee
@@SchoolofWok I have subscribed to your patron top tier so I will be trying some recipes from the archives. I've been trying a lot of Chinese, Korean and soon Thai recipes as I have a wok now. It's quite amazing how versatile it is.
Great looking recipe buuuttt.... I've now got 3 - 4L of stock/soup - what's next? Reduce it down and freeze? Or is that not going to work due to the "bits and pieces", beef, onion etc. Is it a case of tossing into a container, and then into the refrigerator, and noodle soup for a few nights in a row? Which won't really be a problem :)
I'd either eat it or boil it down to concentrate it, strain out the contents and freeze it in small amounts for later use in other dishes. The more you boil it down, the less you'll need, you could put it in an ice cube tray and add a couple of cubes into any dish with some water as broth.
You could do any of that! Personally, I'd strain it, reduce it and freeze it in a large silicone ice cube tray to use for other dishes that require stock! - Lee
Hi buddy Geremy,..glad to know your awesome & inspiring recipes, it's wonderful to hv your sharing, cheers & thousand thanks to you!@😋😋😍🥰👏👍👍😇Sukria/Sukran/Arigato/Terimakasih/Salamatpok/??
The recipe sounded so interesting until....the spice packet. A lot of us do not have access to oriental markets but do have some spices on hand from former trips when graveling. It would be great if you could give a list and amts. of individual spices so we could possibly make the recipe.
I was thinking about that too. I don't have access to the spice packet. But in the written receipe it is mentioned : 1 Chinese mixed spice packed (or tie 2 handfuls of the following selection of spices into a muslin cloth: Sichuan peppercorns, 3-4 cinnamon sticks, 5 cardamom pods, 8 star anise, 6-7 cloves, 10 pieces dried mandarin peel, 5-6 bay leaves, handful of whole white and black peppercorns, 2-3 tbsp liquorice slices, 2 nutmeg, and 2 tbsp fennel seeds)
@@SchoolofWok aren't these spices also the ingredients of 5 spice powder? But i guess the whole spices will make it taste way better. I wonder if I find liquirice slices and dried mandarin peel in my asian super market.
![Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]](http://i.ytimg.com/vi/I7gAOx0NWZk/mqdefault.jpg)
Whenever I make chicken stock (with a raw carcase, I cut off the breast, wings and legs to freeze rather than buying ready-cut pieces) I now always blanch the carcase and rinse it before making my stock, because you have taught me that that is how to remove impurities! It's an absolute game-changer! I'll be trying this recipe, it sounds delicious!
Excellent! Glad we can help! - Lee
Tom Kha Gai is my absolute favorite Thai soup. Pho, when done right, is my favorite overall soup.
I have to make garlic and onion infused oil now. I can't eat either one. It's hard to create recipes without both. I'm going to try this one though, taking the garlic and onion out after the first step, before adding anything else. Maybe I can still maintain that flavor.
If anyone else has Crohn's or UC, this is the best way to try and make these kinds of recipes. Garlic and onion flavor is in the oil and the bad stuff that upsets tummies is water soluble. So if you cook them in oil first, then remove them, you only get the good oils into your food and can enjoy those flavors! Just make sure to remove ALL of it or it can cause problems.
Very good tip for anyone that has any special dietary requirements! - Lee
I love soups and I have never tried this. It looks just amazing.
It really is! - Lee
A wonderful soup that is very hard to get in American Chinese restaurants except if they specialize in this kind of slow cooking. I was wonder, though, what’s the deal with keeping the peels on the onions and garlic?
It adds flavour! - Lee
@@SchoolofWok Could I just recommend to put them in muslin bag, instead with the edibles though?
What a good idea of showing the mortar as a measure cup makes it easy for me, can you show us the back of the bags of spices so we can read the ingredients you are gonna use please?
One of my favorite soups in the entire world, only challenged by a good Korean jjampong.
I can see why! - Lee
This is my fave noodle soup with wonton in it is peferction👌🏼😋
Delicious! - Lee
I have no idea why he left the skin and roots on the onions when that is the actual soup you eat, not a stock. And my family is Taiwanese.
I'm liking your new hair do, dude. Big fan of brisket and noodles! This will be a big hit in autumn!
Perfect for autumn! - Lee
Gonna definitely try this recipe 😋
Oh My Stars! 🥰🥰🥰🥰
oh , yes. this is something i really wanted to make and have failed miserably before :(. hopefully this time i make with your recipe comes with great success
Me too! As soon as the summer is over and it cools down I will give this one a try, looks super delicious and do-able! Good luck!
Hopefully our recipe is easy enough to follow along with! - Lee
Thank you. Wonder if the noodles and vegetables could just be cooked in the soup.
AmaIng recipe. I do have an instant pot. What do you recommend for cooking time with an ins stand pot? How would I manage the spice bag? While using an instant pot? I know a slow simmer is best but if I can cut the time down, I will. I’d love your advice.
I'm going to say from a brief look at a converter than you should cook this recipe for 30 mins on high pressure in an instant pot. I'm not sure how you would manage the spice bag though, maybe chuck it in for 5 minutes at the end? - Lee
Beef shank is one hour easily in the pressure cooker.
Be advised though that pressure cooker doesn't make as flavorful broth, it kinda keeps flavors of all the ingredients for themselves.
This looks like a good dish for a cold winter afternoon.
Absolutely! - Lee
One of my favourite noodle dishes! Thanks for the how-to.
I had to chuckle at the way you hold the chopsticks though... haha sorry!
Glad you enjoyed it! Jeremy always says he doesn't hold chopsticks properly haha - Lee
One of my favorite 😋👍
Cookwd noodles and choy in the soup!
Yes!
Yesyesyeys!
Seen about 5vids now and they all cooked them separate
I'm craving for beef noodle soup 😅
What is the alternative for the rice wine if I don't want to use
Looks good. Will definitely try this one out ✌️
Please do! - Lee
Your Videos brought me to authentic Wok cooking. Still enjoying every new bit 👍🦅😉
Brilliant! What's your favourite thing to cook in your wok? - Lee
@@SchoolofWok Hi Lee - Szechuan Chicken, showed in one of your videos! My whole family is in love with this dish.
Excellent, that's one of my favourites to make at home! - Lee
looks fantastic
Thank you! - Lee
Thank you!
You're welcome! - Lee
Ooh I love this dish too. I always order it at Din Tai Fung.
Give this version a try! - Lee
the onions with the peels 🥺🥺
Hey Jeremy, thank you for this amazing dish. What do you think about Russel Hobbs kitchen gear? Are they any good? They're much cheaper than i expected.
I'm going to cook this today. Thanks for the easy recipe, but I'm gonna remove onion and garlic skin before put it in.
How did it turn out? I'm excited to know the result! - Lee
It was absolutely good, my family loves it and going to cook again tomorrow ;)
One day I'd love to have a cooking lesson by this guy :D
We do offer online cooking classes via our website that Jeremy sometimes does. They are mainly taught by our chef tutors though, just follow the link in the description to our website! - Lee
@@SchoolofWok I have subscribed to your patron top tier so I will be trying some recipes from the archives. I've been trying a lot of Chinese, Korean and soon Thai recipes as I have a wok now. It's quite amazing how versatile it is.
Amazing to hear! Thanks for the support on Patreon! Definitely give some of the archived recipes a go and let us know what you think! - Lee
not exactly sure what you said at 3:49, sounded like "sour co", but it looks like black cardamom
Tsao Ko is black cardamom, not sure why that part wasn't explained haha! - Lee
I have problems finding recipes for curried beef noodle soup, which is common in Cantonese restaurants.
I'll add it to our suggestions! - Lee
Drooling 🤤
It was absolutely incredible! - Lee
Mouth watering.. 👍
Thanks! - Lee
My boys favorite dish. Will make it soon. Thanks
Hope you and your boys will enjoy it! - Lee
Love It😋👍
Thank you! - Lee
it looks like a good dish foe cold winter day
Absolutely! - Lee
Thank you for the soup recipe ! will surely try it.. glasses have made you look pretttty serious..
We are super serious - Lee
Lovely
Thanks! - Lee
Jeremy a classic. So funny.
Can you get much more classic than beef noodle soup? - Lee
So I am cooking this right now… was it rice wine (white, clear) or shao xing wine (amber)?
Great looking recipe buuuttt.... I've now got 3 - 4L of stock/soup - what's next? Reduce it down and freeze? Or is that not going to work due to the "bits and pieces", beef, onion etc. Is it a case of tossing into a container, and then into the refrigerator, and noodle soup for a few nights in a row? Which won't really be a problem :)
I'd either eat it or boil it down to concentrate it, strain out the contents and freeze it in small amounts for later use in other dishes. The more you boil it down, the less you'll need, you could put it in an ice cube tray and add a couple of cubes into any dish with some water as broth.
You could do any of that! Personally, I'd strain it, reduce it and freeze it in a large silicone ice cube tray to use for other dishes that require stock! - Lee
Can you share some Instant Pot recipes? I have one but I’ve not really taken full advantage of it yet.
How come there are no recipes for Cantonese curried beef flank noodle soup. Curry without coconut milk.
Could you do an instant pot pho recipe?
❤❤
❤💙💛💜
My man didn’t take the skin off the onion…
Shouldn't you be at training? - Lee
Your restaurant should be registered as a therapeutic institution of some kind.
We are actually a school, we do online lessons and have just been able to start teaching on site again! - Lee
You're considered Gordon's assistant
Food tribe brought me here. Glad about that.
Good stuff! - Lee
Hi buddy Geremy,..glad to know your awesome & inspiring recipes, it's wonderful to hv your sharing, cheers & thousand thanks to you!@😋😋😍🥰👏👍👍😇Sukria/Sukran/Arigato/Terimakasih/Salamatpok/??
I wonder how the onion skin will taste like after three hours of slow boling. 🤔
You just don't put it in the serving - Lee
The recipe sounded so interesting until....the spice packet. A lot of us do not have access to oriental markets but do have some spices on hand from former trips when graveling. It would be great if you could give a list and amts. of individual spices so we could possibly make the recipe.
I was thinking about that too. I don't have access to the spice packet. But in the written receipe it is mentioned :
1 Chinese mixed spice packed (or tie 2 handfuls of the following selection of spices into a muslin cloth: Sichuan peppercorns, 3-4 cinnamon sticks, 5 cardamom pods, 8 star anise, 6-7 cloves, 10 pieces dried mandarin peel, 5-6 bay leaves, handful of whole white and black peppercorns, 2-3 tbsp liquorice slices, 2 nutmeg, and 2 tbsp fennel seeds)
@@Tracydoune thank you Tracy. I didn't see that.
You're doing my job for me! Haha - Lee
@@SchoolofWok aren't these spices also the ingredients of 5 spice powder? But i guess the whole spices will make it taste way better. I wonder if I find liquirice slices and dried mandarin peel in my asian super market.
but why would you keep the onion peels?
They give a lot of flavour and colour. My Mum (b. 1916, taught to cook by her mum in the 1930s) always kept onion skins on when making stock for soup.
@@maggiebrinkley4760 lots of flavor and rich color in
Onion garlic skins. They're fragile so stirring will dissolve them
mandem puts unpeeled onions in the pot and then doesnt strain the broth after?
*eats meat" "sooooo meaty". You crack me up
He does have a way with words hahaha - Lee
Why don't you peel the onions? looked fantastic at the end,. some of your kit needs a good clean!!
It adds flavour! - Lee
Sautéing onions with skin on and the green parts of the spring onion? 🤔
Why do you put the onion with the skin? Is peeling not necessary? Have I been lied to?!!!!!
LMAO at 0:40 it sounds like you said "I go to my bitches, they didn't have any... "
oh good, I'm not the only one. His butcher, on the other hand, may have had some!
REMOVE THE ONION AND GARLIC SKIN 😩 Other than than looks lovely!
You can remove it if you want to, adds a lot of flavour though! - Lee
@@SchoolofWokdoes it get into the meal at the end? Or somehow disintegrate?
Why leave the paper skin on?
It adds flavour! - Lee
nope
☹
Udon? Ginger and green onion with oil? This isn't authentic.
You ruined the soup
Lovely
What is the alternative for the rice wine if I don't want to use
A banana