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Sichuan Beef Noodle Soup

Sichuan Beef Noodle Soup

Recipe by LoCourse: Noodles, RECIPES


Prep time


Cooking time




  • 3 tablespoons vegetable or canola oil

  • 5 pounds beef shank

  • 1 pound beef neck bones

  • 2 pounds beef tendon

  • 3 inch fresh ginger, peeled and smashed

  • 5 each garlic cloves , peeled

  • 1 each yellow onion, peeled

  • 3 tablespoons Sichuan hot bean paste; dou ban jiang; chili bean paste

  • 8 each whole star anise

  • 3 1 1/2 inch cubes Chinese yellow rock sugar, about 3 ounces; or 3 tablespoons sugar (white or Chinese packed light brown sugar)

  • 1 bunch green onions (onion tops), trimmed and use the white parts, smash

  • 1 bunch cilantro stems

  • 8 inches daikon, peel and cut into 1/3

  • 1 tablespoon kosher salt

  • ½ cup soy sauce

  • ½ cup Chinese white wine

  • ½ tablespoon Sichuan peppercorns

  • 1/2 teaspoon Chinese five-spice powder

  • 3 roma tomatoes, quartered

  • 2 lb eggless Chinese wheat noodles; Shandong la mien, Cook noodles according to package directions

  • 3 each baby bok choy, each halved lengthwise and rinsed, and gently blanched

  • Garnish
  • chopped green onions, chopped cilantro, sesame oil, bean sprouts, ground white pepper


  • Heat 3 tablespoons of oil in a large soup pot. Once hot, add beef shank, neck bones, and beef tendons and cook until all sides are gently browned.
  • To the pot, over medium-high heat, add ginger, garlic, onion, star anise, whole green onions, and chili bean paste. Saute for 1 minute.
  • Add 20 cups of water, 1/2 cup soy sauce, 1 tablespoon salt, rock sugar, daikon, cilantro stems, Chinese white wine, Sichuan peppercorns, Chinese five-spice powder and tomatoes.
  • Bring soup to a boil and reduce heat to medium-low. Gently simmer for 2.5 hours.
  • Remove meat and tendons and cut into 1 1/2 inch cubes.
  • Strain broth and add beef and tendons back to the strained broth. Discard the beef bones, daikon, etc.
  • Cook noodles according to package and drain well.
  • Divide noodles among large soup bowls. Add blanched bok choy. Ladle soup and meat over. Garnish with a drop of sesame oil, bean sprouts, chopped green onions and cilantro. Sprinkle with white pepper if desired.