Chinese braised beef noodle soup

Name: Chinese braised beef noodle soup
Ingredients: 1 or 2 boneless beef shanks, about 1 1/2 or 2 pounds each (it’s just as easy to make two – uses the same amount of sauce and freezes well); 1/2 cup Kikkoman soy sauce; 1/2 cup wine (traditionally rice wine, such as shao xing; but my mom uses sake and says any wine will do); 2 cups water; Two whole green onions, ends trimmed; 3 to 4 slices ginger; 8-10 Sichuan peppercorns; 1 anise seed (optional); Chinese noodles (preferably fresh refrigerated wheat noodles, but you can also used dried wheat or rice noodles); Chicken broth (my mom likes Swanson), one can for every two servings; Water; Salt; pepper; Soy sauce; Greens (eg spinach, napa cabbage, bok choy); Slivered scallions or chives

chinesegrandma.com

Steamy bowls of slow-braised beef in rich soy sauce and wine, served over noodles and broth. A comforting Chinese classic from your grandma's kitchen. Try it at home!

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Ingredients

1 or 2 boneless beef shanks, about 1 1/2 or 2 pounds each (it’s just as easy to make two – uses the same amount of sauce and freezes well)
1/2 cup Kikkoman soy sauce
1/2 cup wine (traditionally rice wine, such as shao xing; but my mom uses sake and says any wine will do)
2 cups water
Two whole green onions, ends trimmed
3 to 4 slices ginger
8-10 Sichuan peppercorns
1 anise seed (optional)
Chinese noodles (preferably fresh refrigerated wheat noodles, but you can also used dried wheat or rice noodles)
Chicken broth (my mom likes Swanson), one can for every two servings
Water
Salt
pepper
Soy sauce
Greens (eg spinach, napa cabbage, bok choy)
Slivered scallions or chives