Beef Noodle Soup

Method

Heat oil in a large heavy-bottomed pot and brown the beef cubes on all sides, then remove and set aside. Toast the dried chillies, star anise, cinnamon and bay leaves in the pot for one minute to release their aromatics, then add the ginger, garlic and onion, stirring for two minutes. Return the beef to the pot, pour in the stock, soy sauce and rice vinegar, bringing to a boil before reducing heat and simmering gently for one hour and thirty minutes until the beef is tender. Cook the egg noodles separately according to packet instructions, drain and divide amongst serving bowls. Ladle the hot soup and beef into each bowl over the noodles, season with salt and white pepper, then garnish with spring onions and fresh coriander before serving.