Cuisine
Time
60 min mins
Servings
2 people people
1. First, place your dried noodles in a bowl and cover them with boiling water, leaving them to soak for 4-5 minutes while you chop your vegetables.
2. Using the back of a teaspoon, quickly peel your thumb of ginger before finely slicing it with a sharp cleaver. Next, remove the dark green ends from four spring onions and roughly chop three of them into 5cm long strips. With the remaining spring onion, slice it into fine rings before setting it aside to use as garnish later. Finally, use the side of your cleaver to carefully crush your garlic. Place the prepared garlic, ginger, and roughly chopped spring onion on one plate and set to one side for later.
3. Next, move on to your beef! Chop the beef tendons into rough chunks and dice the brisket into large cubes, both around 3cm long. Leave to one side.
4. Return to your noodles, which should now be soaked thoroughly. Use a pair of chopsticks to slowly separate the noodles from each other before draining the bowl and removing the noodles onto a clean, dry tea towel. Spread the noodles across the material and leave them to dry to one side to be added back into the soup later.
