1. Let’s start off by making the egg noodles, in a large mixing bowl add 500g of bread flour and 2 tsp of salt. In a separate bowl add 200g of whole egg (approximately 4 medium eggs) and 60 ml of water. Whisk together the eggs and water then slowly add to the flour whilst constantly stirring with chopsticks or a spatula. When all of the egg mixture has been added begin to knead by hand until a dough starts to form (the dough may seem quite dry at first but it will eventually form together). Knead the dough for 10-15 minutes until a smoothish ball of dough is formed then when ready cover with clingfilm and allow to rest for 1 hour.
2. After 1 hour of resting the dough should now become much softer and easier to work with. Kneed the dough again for 4-5 minutes then place the dough onto a work surface and flatten out with a rolling pin to a square roughly 1 inch in thickness. Cut into 4 equal sized strips of dough then dust lightly with cornflour. Before we add the dough to the pasta machine roll out the dough into long strips so that they are wide enough to fit through the largest setting of the pasta machine.
3. Run the strip of dough through the largest setting first then fold in half and run through again starting from the open part of the fold. This method is called laminating the dough and helps the noodles become more bouncy when cooked. Repeat this process twice then work through the setting until the dough becomes approximately 1 mm in thickness or number 6 on the atlas machine.
4. When the dough is ready its now time to cut, lightly dust both sides of dough with cornflour then carefully pass through the standard cutting mechanism. When the noodles are cut shake off any excess cornflour then place into a bowl or container lightly dusted with cornflour. Repeat this process with each strip of dough. These noodles are now ready to go or can be stored in the refrigerator to dry out or even freeze.
5. Now that the noodles are made we can move onto the braise, begin by searing the oxtail in a large hot pan with a drizzle of cooking oil. When the oxtail are nice and golden brown remove from the pan and set to one side for now.
6. Now onto the aromats, using the same pan we seared the oxtail in add another small drizzle of oil then add a 4cm piece of sliced ginger, 4 peeled garlic cloves and 2 spring onions cut in half. Fry on a medium heat for 2-3 minutes until fragrant then add 1 bay leaf, 2 star anise, 2 tbsp 5 spice, 4 tbsp light soy, 1 tbsp dark soy, 2 tbsp oyster sauce, 1-2 tbsp fermented chilli bean paste and 2 tbsp light brown sugar. Cook all the ingredients on a medium heat until the sugar dissolves then add approximately 1 litre of chicken stock and bring everything up to a boil.
7. The braise is now good to go so we can now add the the seared oxtails and place a lid over the top. Allow the oxtails to braise for 3 hours on a medium to high heat. After 3 hours of braising peal and chop a whole daikon radish into bite sized pieces. Sear the radish on both sides in a dry pan until charred. When ready add the radish to the braise and remove the lid from the pan and turn the heat to high to allow the the braising liquid to reduce and for the daikon to cook. When the braise has reduced significantly enough turn the heat down to low and allow to gently simmer to keep warm.
8. Last few things left to do is to create a simple chicken infused broth and to cook the noodles before serving. For the broth add a tiny drizzle of oil to a pan then add 2 spring onions, a sliced 4cm piece of ginger, 2 star anise and a drizzle of sesame oil. Fry the aromats on a high heat until fragrant then add 1 tbsp sugar and approximately 1500ml of chicken stock. You can use instant chicken stock or add a few seared chicken bones and 1500ml of water to get even more flavour. Allow the broth to simmer for 20-30 minutes on a medium heat before using. When ready remove the aromats from the broth and allow to simmer to keep warm. Season lightly with white pepper and salt if needed. We want the broth to be fairly neutral, however, as this is to simply compliment the braised oxtail we are only looking for a simple neutral flavoured chicken broth.
9. Last thing to do before serving is to cook the fresh egg noodles, place a pan full of water onto a high heat and bring up to boiling point. When boiling add a pinch of salt to the water then add the fresh egg noodles in batches. Cook the noodles for literally 1 minute or until cooked (they do not take long to cook at all). When ready, drain from the water and we can now finish the dish.
10. To serve begin by placing the cooked noodles into the bowl, then divide and arrange pieces of the oxtail, cooked daikon and a small spoonful of the braise on the side then ladle the chicken broth over the top and finish with some freshly sliced spring onions. I cant help but have chilli sauce and chillies also but will leave that one up to you…Hope you like this simple delicious recipe!
If oxtail isn’t quite your thing then you could also use beef brisket or lamb shoulder and cook in the same method still using the braise. If you do not have a pasta machine then simply follow the same method but instead use a rolling pin to flatten out the dough. When it comes to cutting the noodles overlap the dough when thin enough and cut with a large knife instead. You can also buy egg noodles but let’s face it they are nowhere near as good as freshly made. Have fun and I hope you enjoy this recipe!