Recipe courtesy of Chef Lee Anne Wong
Photography by Anna Kim

Beef Noodle Bowl



  • *Make Noodles the day prior to serving soup
  • *Hand Pulled Moringa Noodles
  • 2 Cups plus 1 Tablespoon of all purpose flour
  • ¼ Cup moringa powder (optional)
  • 1 Cup water
  • 1 Teaspoon salt
  • Vegetable Oil


  • Vegetable Oil
  • 6 lbs Beef shank and/or oxtails
  • Salt and pepper
  • 2 lbs (Maui) onions, sliced thin
  • 4 oz Ginger root, peeled and sliced into thin rounds or plackets
  • 2 Bunches green onions
  • 1 Head garlic cloves, crushed
  • 1 Cinnamon stick
  • 3 Pieces star anise
  • 6-10 Dried red chile pods
  • 1 Tablespoon fennel seed
  • 1 Tablespoon black peppercorn
  • Peel of one tangerine
  • 1 Bunch cilantro
  • 2 Cups Shao Xing rice wine
  • Cups Tamari, gluten free (can use soy sauce if desired)
  • ¼ Cup rock sugar or brown sugar
  • Splash Rice Vinegar
  • Salt and Black Pepper


  • Shaved Maui Onion
  • Bean Sprouts
  • Blanched Bok Choi Leaves
  • Sliced jalapeno
  • Calamansi or lime wedges
  • Green onion
  • Cilantro Leaves
  • Fried Shallots
  • Fried Garlic Chips



  • Combine the flour, moringa powder, and salt in a large bowl, whisking to combine. 
  • Add the water and knead until a smooth dough forms. 
  • Flatten the dough into a book-like shape and cut the dough into 4 quarters. 
  • Coat in a light layer of vegetable oil, all sides, and allow the dough to rest for at least 2 hours at room temperature. 
  • Roll the dough on a clean surface and cut into thin strips (1 cm for round noodles, 3cm for wide flat noodles). 
  • Lightly grabbing the ends of each noodle between your thumb and forefingers, gently bounce the noodle on a clean surface while slowly pulling your hands wider and wider apart, thereby stretching each noodle to the desired thickness and length. 
  • Boiling one portion at a time, (it's best to cook as you pull noodles, the noodles are best when pulled and dropped directly into boiling water), cook round shaped noodles for 1 minute, flat noodles for 2 minutes. 
  • Drain and use as needed. The noodles should be smooth and silky and chewy. Serve hot in the beef broth.


  • Season your shanks /oxtails with salt and pepper. 
  • Heat a large heavy bottom stockpot (10-12 qts+) over high heat. 
  • Add a thin layer of oil to the pot. 
  • Sear the beef, (reduce heat to medium) browning on all sides. Remove the seared beef and pour off the oil and fat in the bottom of the pot (discard the grease). 
  • Return the browned beef pieces to the pot and add the ginger root, green onions, garlic cloves, cinnamon, star anise, chile pods, fennel seed, black peppercorn, tangerine peels, and the stems of the cilantro. 
  • Add 8 quarts of cold water to the pot, making sure the beef pieces are submerged. 
  • Bring the water to a boil and reduce to a simmer, skimming the scum off the top of the stock as it cooks. 
  • Simmer the beef pieces until the meat is falling off the bone, about 90 minutes to 2 hours, depending on size of shanks/oxtails. Remove the beef from the stock and pull the cooked beef off of the bones (can discard bones or make second stock).
  • Strain the soup broth through a fine mesh strainer and then strain again through a paper towel or large coffee filter. Discard the soup solids. You should have 4-5 quarts of soup stock as your yield. 
  • Add the shao xing, tamari, rock sugar and a splash of rice vinegar to the soup broth, stir and check the seasoning, add salt if necessary. 
  • Add the boneless braised beef back to the now strained soup broth. Serve over the freshly boiled noodles and garnish with the desired toppings (listed below)