Hainanese Beef Noodles

Noodles

Easy Level:

Cook Time:

Servings:

3 - 4 pax

This Hainanese Beef Noodles is quite uniquely Singaporean! Braised beef is stewed to create a sticky, thick sauce that coats generously over rice vermicelli noodles.

 

Think of your favourite beef noodle stall – now, imagine being able to customise it further to your liking with this recipe!

 

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Thick bee hoon
0.00
g
g
Thick bee hoon
0.00
g
g
Beef shin 
0.00
g
g
Beef shin 
0.00
litres
litres
Water
0.00
litres
litres
Water
0.00
small
small
Bay leaves
0.00
small
small
Bay leaves
0.00
tsp
tsp
Sichuan pepper
0.00
tsp
tsp
Sichuan pepper
0.00
g
g
Scallions 
0.00
g
g
Scallions 
0.00
g
g
Ginger (smashed)
0.00
g
g
Ginger (smashed)
0.00
cup
cup
Cooking wine
0.00
cup
cup
Cooking wine
Salt to taste
Salt to taste
0.00
g
g
Beef slices
0.00
g
g
Beef slices
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tbsp
tbsp
Cooking wine
0.00
tbsp
tbsp
Cooking wine
0.00
tsp
tsp
Oil 
0.00
tsp
tsp
Oil 
0.00
tbsp
tbsp
Cornstarch
0.00
tbsp
tbsp
Cornstarch
0.00
tbsp
tbsp
Salted vegetables (chopped)
0.00
tbsp
tbsp
Salted vegetables (chopped)
0.00
g
g
Bean sprouts
0.00
g
g
Bean sprouts
0.00
tbsp
tbsp
Ground peanuts (grind coarsely)
0.00
tbsp
tbsp
Ground peanuts (grind coarsely)
0.00
tsp
tsp
White sesame seeds
0.00
tsp
tsp
White sesame seeds
0.00
tsp
tsp
Grated garlic
0.00
tsp
tsp
Grated garlic
0.00
tbsp
tbsp
Coriander (chopped finely)
0.00
tbsp
tbsp
Coriander (chopped finely)
Chinchalok chillies sauce for dipping
Chinchalok chillies sauce for dipping
0.00
Calamansi
0.00
Calamansi

Steps

1

Blanch beef shin in room temperature water, boil over high heat to remove scums. Drain and wash beef shin. Set aside.
Blanch beef shin in room temperature water, boil over high heat to remove scums. Drain and wash beef shin. Set aside.
Mark as completed

2

In a heavy pot filled with 2 litres of water, add in beef shin, sichuan pepper, bay leaves, ginger, scallions & cooking wine. Boil over high heat. When it boils , switch to medium heat and braise for 1 hour to 1½ hour depending on different cuts of meat.
In a heavy pot filled with 2 litres of water, add in beef shin, sichuan pepper, bay leaves, ginger, scallions & cooking wine. Boil over high heat. When it boils , switch to medium heat and braise for 1 hour to 1½ hour depending on different cuts of meat.
Mark as completed

3

Soak salted vegetables in water for 20 minutes. Rinse and squeeze dry. Chopped and set aside.
Soak salted vegetables in water for 20 minutes. Rinse and squeeze dry. Chopped and set aside.
Mark as completed

4

Season beef slices with salt, pepper , cooking wine, oil & cornstarch. Set aside.
Season beef slices with salt, pepper , cooking wine, oil & cornstarch. Set aside.
Mark as completed

5

Once beef shin is done cooking, transfer beef shin, ginger and scallions out. Blanch beef slices in the broth and set aside.
Once beef shin is done cooking, transfer beef shin, ginger and scallions out. Blanch beef slices in the broth and set aside.
Mark as completed

6

Season beef broth with salt, light soya sauce, dark soya sauce, oyster sauce & rock sugar, mix well.
Season beef broth with salt, light soya sauce, dark soya sauce, oyster sauce & rock sugar, mix well.
Mark as completed

7

Thicken broth with cornstarch slurry. Keep warm.
Thicken broth with cornstarch slurry. Keep warm.
Mark as completed

8

In another pot of boiling water, blanch thick bee hoon and beansprouts together. Drain and set aside in a serving bowl. 
In another pot of boiling water, blanch thick bee hoon and beansprouts together. Drain and set aside in a serving bowl. 
Mark as completed

9

Add in beef shin and beef slices. Pour thick broth over the noodles.
Add in beef shin and beef slices. Pour thick broth over the noodles.
Mark as completed

10

Garnish each serving bowl with 1 tbsp chopped salted vegetables, 1 tbsp, grinded peanuts, 1 tsp sesame seeds, 1 tsp grated garlic. Sprinkle some chopped coriander and top off with one calamansi
Garnish each serving bowl with 1 tbsp chopped salted vegetables, 1 tbsp, grinded peanuts, 1 tsp sesame seeds, 1 tsp grated garlic. Sprinkle some chopped coriander and top off with one calamansi
Mark as completed

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