Xi’an Beef Noodle Soup Recipe
Key Notes: Keto, Paleo, Diabetes-friendly, Low carb
One of the things we miss the most when it comes to eating keto and paleo is the fact that we have to give up noodles–but that’s not 100% true.
In comes shirataki noodles, long used in Asian cooking, it’s made from the konjac yam and has the consistency of rice noodles!
It has about 4 calories and less than 1 gram of net carbs (which doesn’t include the dietary fiber which helps hold its shape and texture) per 100 gram serving.
Shirataki can have a funny flavor when first out of the package, so most directions call for it to be rinsed before cooking.
Make sure you don’t cook it for too long, as it can easily disintegrate.
This particular noodle soup is traditionally paired with either wheat or rice noodles, but shirataki noodles help make it paleo, keto, and diabetic friendly!
Warmly spiced Xi’an style, it’s hearty and savory, a cousin (or progenitor?) to the immensely popular Vietnamese pho that has taken ahold in the food community (in fact, adding cinnamon, fennel, cardamom, and fish sauce is the basis for pho broth!)
Organic ox-tail or beef neck bones make a delicious and healthy bone broth, and the pressure cooker ensures it’s done in a fraction of the time.
Some people find bone broths gamey, which is why doing a pre-boil is extremely important for a clearer and cleaner flavored broth.
This recipe is traditionally made with lamb, since Xi’an is in the province of Shan-Xi, which borders Mongolia where lamb is popular, but a lot of people don’t love the flavor.
This way it could also double as base for pho, if you were ever craving it!
- 1 lb organic ox-tail or beef neck bones
- Water for preboil and for soup
- 3-4 sprigs organic scallion (do not use if allium intolerant)
- 1 one inch slice of organic ginger, slightly crushed
- 3 pieces organic star anise
- 3 – 5 pieces organic szechuan peppercorn
- 5 cloves organic garlic, crushed, plus more minced for garnish (do not use if allium intolerant)
- Salt and pepper to taste
- 1 package organic shirataki noodles
- Thinly sliced organic onion, for garnish (do not use if allium intolerant)
- Organic Cilantro, for garnish
- Bring a pot of water to a boil and preboil the ox-tail or beef neck bones until it’s all cooked through. Pour out the scummy water and rinse the bones.
- In a heated, non-oiled pan, quickly toast all the scallion, ginger, star anise, garlic, and szechuan peppercorns to release the aroma. Once fragrant, remove from heat.
- Place ox-tail or beef neck bones into pressure cooker, add just enough water to cover, add sauteed spices. Stew for 1 hour.
- Rinse shirataki noodles and cook according to direction. Place in bowl.
- Ladle in broth, and bone and meat if desired over noodles. Garnish with thinly sliced onion, cilantro, and minced garlic. Add salt and pepper to taste. Do not salt the broth before serving as it can make the meat tough.
- You can also garnish with hot pepper paste or chili oil (if not nightshade intolerant).