Ingredients:
One serving of rice noodles
70g of beef (adjust the amount for one person)
One head of lettuce from the fridge, but only three leaves in the bowl (restaurant standard, you know what I mean).
For the perfect texture, prep the noodles by soaking them in cold water for 10 minutes so they only need a quick blanch later. As for the beef, coat it lightly in cornstarch and reduce the cooking time to ensure it stays silky and juicy.
Beef Prep: Slice the beef chuck. Season with a dash of soy sauce, oil, baking soda, and five-spice powder.
Let’s get cooking with a two-pot setup! One for the meat, one for the sides. Kick things off with the right pot—this water is just for blanching. Boil it up with a dash of oil and salt for the greens, then fish them out. Toss in the fresh noodles for about 3 minutes since we didn’t soak them. Meanwhile, on the left, dissolve a stock cube in boiling water to create a quick broth. Poach the beef until done, then ladle the hot soup and meat over your noodle bowl. Done!
