Title: Spicy Beef Noodles
Categories: Polkadot Spicy Beef Rice
Yield: 1 Servings

2	lb	Chuck or beef stew meat, fat removed
1/2	c	Soy sauce
1 1/2	tb	Sweet bean sauce or hoisin sauce
1	ts	Anise seed
1		Cinnamon stick Zest of 1 orange, removed in thin strips with
6	c	Water
1	ts	Vegetable oil
3	tb	Minced green onions
1 1/2	tb	Minced garlic
1 1/2	tb	Minced fresh ginger
1	ts	Dried hot red pepper flakes
NOODLES AND VEGETABLES
1/4	lb	Thin egg noodles, such as vermicelli
4	c	Unsalted chicken broth
1/2	ts	Salt
1 1/2	ts	Oriental sesame oil
1/2	lb	Fresh spinach, stems removed rinsed thoroughly and drained
3	tb	Minced green onions, green part (shallot) only
4	qt	(8 c.) water

To prepare meat: Use sharp knife to cut beef into 1 1/2. cubes. Combine soy sauce, bean sauce, anise seed, cinnamon stick, orange zest, and water in bowl and set aside.

Heat casserole or heavy pan. Add oil and heat until hot. Add green onions, garlic, ginger, and dried red pepper flakes. Stir-fry until fragrant, about 10 seconds. Add soy sauce mixture and bring to a boil. Add meat cubes and return to boil. Reduce heat to low. Cover and simmer, skimming surface to remove any impurities and fat, until beef is tender. Remove cinnamon stick.

To prepare noodles and vegetables: Meanwhile, bring 4 quarts water in a large pan to boil. Add noodles and cook until tender, about 4 minutes. Drain. Combine chicken broth, salt, and sesame oil in large pan and bring to boil. Add spinach and green onions. Remove from heat.

Portion noodles into individual serving bowls. Ladle spinach and broth over noodles and then spoon beef and about 1/3 c. cooking liquid over each portion. Serve Immediately. This is a really good recipe. It's fun to make, too, so I hope this re-instills the fun of cooking into you.

PS If you don't like this, try a blancmange.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by UMMM... By fatfree-request@fatfree.com on Jun 16, 1997

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