Beef Noodle Soup With Bread Sticks

I love the combination of noodle soup and bread sticks. How I adore South East Asia cuisine and its flavor. My ingredients list is very limited as I don't have access to many Chinese sauces and Chinese spices.

So I have made this with the ingredients that's always available on our kitchen counter and still tastes yummy and good.

I had been to a restaurant recently and had the Kung-Pao soup and I loved the way how the noodles along with all accompaniment was served in a bowl. So tried a similar recreation here.

The breadsticks here is super easy and can be made in a short span of time. The braids breads are a perfect match to our humble noodle soup.

So lets get started.

Beef - 250 gm

Star Anise - 2

Garlic - 1 Tsp

Ginger - 1 Tsp

Spring Onion - 2 Tbsp. ( I like lots. You can adjust with your preference)

Baby corn - 2

Pepper - 1 Tsp

Green Chilly - 2

Soy sauce - 2 Tsp

Water - 1/2 Cup

Prepare the veggies, ginger, garlic, spring onion and green chilly.

Take some oil and sauté the ginger, garlic and Star Anise.

Prepare the beef. Clean it and chop it into slices or pieces.

Now sauté the beef too in the oil and let it roast for 3-4 minutes.

For the beef stock add in the water, 1 Tsp soya, salt and pepper.

Let it boil for 2 minutes and then pressure cook it till tender.

Take some oil in a pan and roast the baby corns with some salt and pepper for 5 minutes.

Now check on the beef. Take just the beef pieces alone and sauté it along with the baby corns for 3-4 minutes.

Add in the spring onion and green chilly sliced.

Once lightly roasted add in the beef stock and rest of the soy too and let it boil. Add water, salt and pepper to adjust consistency.

As each beef cuts differ the water added needs to be adjusted according to the stock we get.

Let it slow cook in the broth for 5 minutes and let it rest. The soup broth is ready.

Take some egg noodles. I used only half the pack for this measurement.

Boil it in excess water and 2 Tbsp of oil. Add in some salt too.

Once cooked drain it and keep it aside.

Ingredients:

1 cup Flour

1 tsp Yeast

1 tsp Salt

1 tbsp. Oil

1/2 cup Water

1 Tsp Black Pepper

1 tbsp. Butter

Add all the dry ingredients first (flour, salt, yeast, pepper). Give a good mix.

Add in the oil.

Then the water.

The water level may need an adjustment based on your flour. If the dough is too dry add little more water.

If its too wet sprinkle in little more flour.

Place the dough on a silicon mat or clean kitchen counter for the kneading.

Now use your hands and knead the dough for about 8 to 10 minutes. You should stretch the dough with your palms and bring the dough rolled back together. Add in butter in parts while kneading.

The dough has to be smooth, soft, and light. Be patient with the process and it will definitely come together.

Keep the dough in a greased vessel and cover with a wet napkin for 30 minutes.

Now the dough has risen to double the height.

Flatten it with a rolling pin. Cut dough into strips as in picture.

Lightly dust the strips with flour.

Now roll the strips that's cut, into longer logs. The illustration would be more helpful here.

Now twist both ends into braids. Flatten out with your palms. Place it on the baking dish.

Preheat the oven at 200 degree Celsius. Brush the bread sticks with milk for a good golden color.

Bake for 15-20 minutes. It depends on your oven. Your bread sticks are done once its nice golden on the outside.

Brush the bread sticks with butter for a glossy shine.

Instead of mixing the noodle in soup directly, I like to portion it out on a bowl and serve.

That way your broth will look more clear and aesthetic.

First take a soup bowl. Place the boiled noodle. Separate out the broth from soup. This step is completely optional.

Add in the beef pieces over the noodle and then add the broth.

Place soup bread sticks and serve it warm. I am sure this recipe would be so comforting and do send me your feedbacks.