NOTE: I am consolidating all my recipes from the Wok with Nana Tumblr blog into nanamoose. So please find all recipes of mine here from now on!
Special thanks to my friend Cindy for passing me this recipe. I’ve always loved the tomato version of the Taiwanese beef noodles but have not found any that tastes better than this one. I prefer my beef noodles a bit on the sweet side, perhaps due to my Jiangsu (which is very close to Shanghai) heritage, so feel free to add or subtract from the rock sugar below.
1. Blanch beef bones in boiling water for a few minutes. Throw out the water and wash the bones lightly. Cook in boiling water on low heat together with spring onions and ginger for 3 hours.
2. Blanch tomatoes in boiling water for roughly 30 seconds until the skin comes off easily. Let cool and peel.
3. While we are waiting, use the same pot of water to blanch the beef. A few seconds will do.
4. Heat oil in pan and throw in garlic, spring onions, and chilies. Stir-fry until fragrant.
5. Add onions and tomatoes. Continue to stir-fry for 3 minutes.
6. Add beef shank and continue to stir-fry until beef is half cooked. The redness of the meat should just about to disappear.
7. Pour in the rice wine, soy sauce and rock sugar. Cook to boil.
8. Add water to cover the meat (optional, if the sauce does not cover the whole pan of meat) and simmer on low heat for 1.5-2 hours.
9. Check on water level every 20 minutes or so to make sure you don't burn the meat; add water when liquid level is low.
10. Cook noodles in boiling water for about 5 minutes.
11. When the noodles are cooked, drain and split in four bowls. Add beef and sauce, and soup to mix. Eat with picked mustard greens on the side.