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Asian Noodle Bowl Recipe from Kona Cafe, Polynesian


2 oz Rice Noodles
1 oz Snow Peas
1 oz Carrots
½ oz Napa Cabbage
10 oz Broth (see below)
6 oz Strip Steak
½ ea Lemon
1/8 oz Scallion
1/8 oz Cilantro
¼ oz Shaved White Onion
½ oz Chili Garlic Paste

Broth for Ramen:
¾ oz Ginger
1/8 oz Cinnamon sticks
3 ¼ oz Onion, peeled, halved
1/8 oz Star Anise
1 gal Water
1/8 oz Black peppercorns, whole
1/8 oz Coriander
4 oz Beef scraps (strip steak)
1/8 bottle Fish Sauce
3/8 oz Kosher salt
1/3 oz Sugar

Yield: 1 serving


Heat vegetables in broth.
Heat noodles in water bath.
Slice beef extremely thin.
Place hot noodles in bowl, place raw beef on top.
Pour hot broth over to cook beef, garnish with scallions, cilantro, and onions.
Serve with lemon wedges.

Broth for Ramen:
Wash anise and cinnamon
Add to kettle with all water, onions, ginger, peppercorns, and coriander
Bring to a slow simmer. DO NOT BOIL
Add fish sauce
Simmer for 1 hour
Add beef scraps and simmer for 1 hour
Skim the scum to keep broth clear. DO NOT BOIL
Add sugar and salt.
Strain and store
(Yield: 5 servings)



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