5 Spice Oxtail Noodle soup

Updated: Jul 25, 2021


Oxtails are always good when braised over a long period of time, a long slow braise plus some classic essential aromats and your good to go! I decided to braise the oxtail first then make a separate simple infused chicken stock to balance out the intensity of the oxtail. As for the noodles I made a simple batch of egg noodles made with an Atlas pasta machine! Super simple yet so delicious...The key to this recipe is to do the simple things the right way and allow the ingredients to do their thing! With all that said let's get it!

To serve 4-6


Oxtail braise:

approx 1 kg chopped oxtail

1 medium daikon radish

4cm piece ginger

4 garlic cloves

2 spring onions

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 (optional)

2 tbsp light brown sugar

1litre chicken stock

Egg noodles:

500g breadflour

200g whole egg (approx 4 medium eggs)

60 ml chilled water

2 tsp salt

cornflour for dusting


1500ml chicken stock

2 spring onions

4cm piece ginger

2 star anise

1 tbsp white sugar

sesame oil

sliced spring onions to finish


Egg Noodles

  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.

Oxtail Braise:

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 dow