Cart Noodles

Name: Cart Noodles
Cook time: 90 min
Yield: 4 servings
Cuisine: HK

🇭🇰 Hong Kong90 minBeef

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Servings

Ingredients

Proteins

500 g Pork Bones
20 g Dried Sole Fish
20 g Dried Shrimp
300 g Beef Brisket
200 g Fish Balls
100 g Fried Tofu Puffs

Aromatics

1 tsp White Peppercorns
3 slices Ginger
2 stalks Scallions (for brisket)
2 pieces Star Anise
0 to taste Chili Oil
1 stalk Fresh Scallions

Sauces & Seasonings

30 g Rock Sugar
3 tbsp Soy Sauce
1 tbsp Dark Soy Sauce
0 to taste Salt

Vegetables

2 cubes Fermented Bean Curd

Other

2.5 liters Water
1 piece Dried Tangerine Peel
100 g Dried Pig Skin
500 g White Radish
200 g Preferred Noodles
0 to taste Pickled Daikon

Instructions

1
Prepare Broth Ingredients: Blanch the Pork Bones in boiling water for 5 minutes, then rinse thoroughly. Toast the Dried Sole Fish and Dried Shrimp in a dry pan until fragrant. Rinse the Dried Tangerine Peel.
2
Make the Broth: In a large pot, combine the blanched Pork Bones, toasted Dried Sole Fish, Dried Shrimp, White Peppercorns, Rock Sugar, and Water. Bring to a boil, then reduce heat and simmer for at least 1 hour, or longer for a richer flavor. Skim off any impurities. Season with Soy Sauce and Salt to taste.
3
Prepare Pig Skin: Soak the Dried Pig Skin in cold water overnight or for several hours until soft. Change water multiple times. Blanch the soaked Pig Skin in boiling water for 10 minutes, then rinse and cut into bite-sized pieces.
4
Prepare Radish: Peel and cut the White Radish into thick slices or chunks. Blanch in boiling water for 5 minutes until slightly tender, then drain.
5
Braise Beef Brisket: Cut the Beef Brisket into bite-sized chunks. Blanch in boiling water for 5 minutes to remove impurities, then rinse. In a separate pot, heat a little oil, brown the Beef Brisket lightly. Add Ginger, Scallions, Star Anise, Dried Tangerine Peel, Fermented Bean Curd, Soy Sauce, Dark Soy Sauce, Rock Sugar, and enough Water to cover. Bring to a boil, then reduce heat and simmer for 1.5-2 hours until very tender.
6
Cook Toppings: Briefly blanch the Fish Balls and Fried Tofu Puffs in hot water or the prepared broth until heated through. Keep them warm.
7
Cook Noodles: Cook your Preferred Noodles according to package instructions. For most noodles, this involves blanching in boiling water for a few minutes until al dente. Drain well.
8
Assemble Cart Noodles: Place the cooked Preferred Noodles into serving bowls. Arrange the Braised Beef Brisket, Fish Balls, Pig Skin, White Radish, and Fried Tofu Puffs on top of the noodles. Ladle plenty of hot broth over the ingredients. Garnish with Fresh Scallions. Serve immediately with Chili Oil and Pickled Daikon on the side for customization.

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Ingredients

Proteins

500 g Pork Bones
20 g Dried Sole Fish
20 g Dried Shrimp
300 g Beef Brisket
200 g Fish Balls
100 g Fried Tofu Puffs

Aromatics

1 tsp White Peppercorns
3 slices Ginger
2 stalks Scallions (for brisket)
2 pieces Star Anise
0 to taste Chili Oil
1 stalk Fresh Scallions

Sauces & Seasonings

30 g Rock Sugar
3 tbsp Soy Sauce
1 tbsp Dark Soy Sauce
0 to taste Salt

Vegetables

2 cubes Fermented Bean Curd

Other

2.5 liters Water
1 piece Dried Tangerine Peel
100 g Dried Pig Skin
500 g White Radish
200 g Preferred Noodles
0 to taste Pickled Daikon

Instructions

Prepare Broth Ingredients: Blanch the Pork Bones in boiling water for 5 minutes, then rinse thoroughly. Toast the Dried Sole Fish and Dried Shrimp in a dry pan until fragrant. Rinse the Dried Tangerine Peel.

Make the Broth: In a large pot, combine the blanched Pork Bones, toasted Dried Sole Fish, Dried Shrimp, White Peppercorns, Rock Sugar, and Water. Bring to a boil, then reduce heat and simmer for at least 1 hour, or longer for a richer flavor. Skim off any impurities. Season with Soy Sauce and Salt to taste.

Prepare Pig Skin: Soak the Dried Pig Skin in cold water overnight or for several hours until soft. Change water multiple times. Blanch the soaked Pig Skin in boiling water for 10 minutes, then rinse and cut into bite-sized pieces.

Prepare Radish: Peel and cut the White Radish into thick slices or chunks. Blanch in boiling water for 5 minutes until slightly tender, then drain.

Braise Beef Brisket: Cut the Beef Brisket into bite-sized chunks. Blanch in boiling water for 5 minutes to remove impurities, then rinse. In a separate pot, heat a little oil, brown the Beef Brisket lightly. Add Ginger, Scallions, Star Anise, Dried Tangerine Peel, Fermented Bean Curd, Soy Sauce, Dark Soy Sauce, Rock Sugar, and enough Water to cover. Bring to a boil, then reduce heat and simmer for 1.5-2 hours until very tender.

Cook Toppings: Briefly blanch the Fish Balls and Fried Tofu Puffs in hot water or the prepared broth until heated through. Keep them warm.

Cook Noodles: Cook your Preferred Noodles according to package instructions. For most noodles, this involves blanching in boiling water for a few minutes until al dente. Drain well.

Assemble Cart Noodles: Place the cooked Preferred Noodles into serving bowls. Arrange the Braised Beef Brisket, Fish Balls, Pig Skin, White Radish, and Fried Tofu Puffs on top of the noodles. Ladle plenty of hot broth over the ingredients. Garnish with Fresh Scallions. Serve immediately with Chili Oil and Pickled Daikon on the side for customization.