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Noodles Soup, Sichuan Style

Soups and Congees

Noodles Soup, Sichuan Style
1 Tablespoon vegetable oil
8 scallions, cut into one-inch lengths
8 cloves garlic, peeled and cut in half the long way
8 slices fresh ginger, cut each slice in half the long way
1 teaspoon chili paste with garlic
2 sticks Chinese cinnamon
3 star anise
1/2 cup thin soy sauce
1 pound boneless beef chuck, cut into one-inch cubes
6 ounces rice noodles, soaked for half an hour
1/4 pound spinach, stems removed
1. Heat wok, add oil and stir-fry scallions, garlic, ginger, and chili sauce for one minute, then remove to a pot and add the cinnamon, star anise, and the soy sauce, and let rest for fifteen minutes.
2. Reheat the wok, and stir-fry the beef on very high heat for two minutes, then add it to the pot along with eight cups of water. Bring this to the boil, reduce heat and simmer for five minutes. Then remove the cinnamon sticks and star anise, and discard. Add the spinach and rice noodles, and serve directly into individual soup bowls.

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