Make My Rice Bowl's leek and oxtail stew with glass noodles | Recipes | Foodism

Ingredients

• 900g of beef oxtail (cut up into 4-6 sections)
• 32g sugar
• 1 tbsp of kosher salt
• ½ tsp freshly ground black pepper
• 2 tbsp canola oil
• 6 large cloves garlic, halved lengthwise
• 2 red Fresno chillies, stems removed, halved lengthwise
• ½ cup sake
• 1 litre of water
• ½ cup soy sauce
• ½ cup rice vinegar
• 1 small leek (white and light-green parts), cut into 1-inch half-moons
• 115g of glass noodles
• 1 bunch Chinese mustard greens, roughly chopped