{"id":28150,"title":"Shredded beef noodles","modified":"2026-06-08T11:04:28+02:00","plain":"During winter, sometimes you just want something warm and comforting that doesn't require spending a ton of time standing in the kitchen (with sometimes icy tiles).\n\nI love noodles and I love beef bourguignon, so why not make a sort of Asian hybrid with Chinese inspiration?\n\nMaking the pulled beef noodles\n\nWe start by making an Asian pulled beef with ingredients such as Shaoxing wine or dark soy sauce. \n\nAll of this will simmer in broth (ideally homemade) for some time until it's tender enough to shred at the slightest touch of a fork. Appetizing, isn't it? \n\nIt's important to remove the beef from the pot into a separate bowl to shred it. Why? Because we want to concentrate all the remaining juice as much as possible to achieve an intense flavor. \n\nWant a quicker recipe? Try my quick beef noodles \n\nAs the recipe doesn't have many components, it's important to enhance each ingredient. And the ultra-flavorful sauce is an integral part of the dish \n\nAfter these steps, we have a classic stir-fry where we add sesame oil for its aroma, onions, garlic if you like, or even MSG. \n\nQuick tip: after cooking the noodles for stir-frying, immediately rinse them in cold water to stop the cooking process. This also firms them up, making them perfect for stir-frying\n\nIngredients for pulled beef noodles\n\nAs usual, in this section I'll explain a bit about the why and how of the ingredients used in the recipe\n\nThe beef: Here, it's better to use stewing beef, beef for carbonnade, or beef for bourguignon. Don't waste a prime cut for this recipe \n\nShaoxing wine: Can be replaced with sherry but it really adds something extra, so don't hesitate to invest if you haven't already. The Amazon link is in the recipe. \n\nDark soy sauce: Not to be confused with light soy sauce, it can be found in all Asian shops and sometimes in supermarkets, but that's rare. \n\n\n\n\tNouilles au b\u0153uf effiloch\u00e9\n\t\t\n\t\tUne d\u00e9licieuse recette de nouilles au b\u0153uf effiloch\u00e9 \t\n\t\n\t\t\t\n\t\n\t\tB\u0153uf effiloch\u00e9400 g  de b\u0153uf (style carbonnades)6 cuill\u00e8res \u00e0 soupe  de vin shaoxing 3 cuill\u00e8res \u00e0 soupe  de sauce soja dark 1  pinc\u00e9e de sel4  gousses d'ail \u00e9cras\u00e9es250 ml  de bouillon de volaille (rajouter de l'eau pour que \u00e7a couvre presque compl\u00e8tement le b\u0153uf)Nouilles400 g de nouilles cuites2 oignons en tranches3 cuill\u00e8res \u00e0 soupe  de sauce soja dark 1 pinc\u00e9e de sel2 cuill\u00e8res \u00e0 soupe  d'huile de s\u00e9same \t\n\t\n\t\t Mettre tous les ingr\u00e9dients du b\u0153uf dans une casserole avec couvercle, couvrir et laisser mijoter 1h \u00e0 feu moyen ou jusqu'\u00e0 ce que le b\u0153uf s'effiloche Retirer le b\u0153uf, l'effilocher \u00e0 l'aide d'une fourchette et laisser r\u00e9duire la sauce pendant 5min \u00e0 feu vif Retirer du feu et y remelanger le b\u0153uf Dans un Wok avec un petit fond d'huile, \u00e0 feu vif faire sauter 3 min les oignons Rajouter les nouilles et m\u00e9langer, rajouter la sauce soja dark, l'huile de sesam et le sel Rajouter le m\u00e9lange de b\u0153uf effiloch\u00e9 et m\u00e9langer \t\n\t\n\t\tIl faut s'armer de patience et bien attendre que le b\u0153uf soit tendre. La dur\u00e9e peut varier selon plein de param\u00e8tres, donc \u00e0 tester en cours de cuisson\n\t\n\t\n\t\tAccompagnement, nouilles, Plat principalChinoisenouilles au boeuf effiloch\u00e9","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=28150"}],"version-history":[{"count":2,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28150\/revisions"}],"predecessor-version":[{"id":125012,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28150\/revisions\/125012"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20328"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=28150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=28150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=28150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}