Hong Kong Style Beef Brisket Noodle Soup Recipe

One of the best recipes for beef brisket noodles is available here in Hong Kong. The restaurants here cook beef brisket and egg noodles in a perfect combination of ingredients such as star anise pods, whole cloves, sliced ginger, sliced onions, and cinnamon sticks.

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Ingredients

• 3 star anise pods

• 1 small cinnamon stick

• 2 whole cloves

• 1 inch piece of ginger, peeled & sliced

• 4 green onions, sliced into 3 inch sections

• 2 cloves garlic, crushed

• 1 tbsp vegetable oil

• 3 tbsp oyster sauce

• 6 tbsp soy sauce

• 2 liters chicken stock

• 1 lb beef brisket, cubed

• Beef tripe and tendon, if desired

• 200 gm dry fine Chinese egg noodles

• Vegetables as desired

Instructions

1. Set instant pot to saute and add vegetable oil. Once oil is heated, add star anise, cinnamon, cloves, garlic, and ginger and saute for a few minutes until aromatic. Add green onions to pot and cook until limp.
2. Add cubed beef brisket and sear briefly in pot, then add oyster sauce and soy sauce. Cook for a few minutes until sauce caramelizes.
3. If tendon and tripe is desired, add to instant pot now. Tendon pieces must not be too large. Cook briefly in sauce, then add chicken stock. Close lid of instant pot and cook 30min on high pressure (soup function).
4. While brisket cooks, soak dry noodles in boiling water until loose, then blanch in cold water. Prepare any desired vegetables.
5. Separate noodles and veg into 2 large soup bowls. Once instant pot is done (quick release), spoon broth into bowls to reheat noodles.