Beef/Lamb Noodle Soup

Alvin sometimes requests a dish for dinner, and so this week he asked me to make beef noodle soup. I said ok, even though my stews do not often turn out well. I feel like the meat is too often overcooked. And so I read some solutions to the problem: cook the meat longer (but on really low simmer).

So I cooked the meat for six hours, and let is sit for two hours in between. And my goodness, the meat was fall off the bones tender. The soup was ok, not as good as my mom's or DTien's, but it resembled a Taiwanese beef noodle soup. Alvin thought it was good, but his negative comments were to cut the vegetables smaller, and put more meat. Personally, I thought the meat content was enough, but I think I am getting used to eating restaurant beef noodle soup here with the total of a teaspoon of meat in one soup bowl.

The reason the final product is called beef/lamb noodle soup is because I, by accident, put two animal meats in the soup. You may laugh and ask how that happened, well I think it is very easy to do. So I went to the open market and bought 2 lbs or ground lamb and one lb of beef. So I got two baggies each containing the meat, and then a whole new baggie with bones cut up. For some reason, I assumed it was the beef meat. Yet when I got home and was throwing the meat in the pot, I thought, "Wait! Cow bones do not look small like that." It was definitely too small to be cow bones. Oops. Good thing it was all in a stew and the end product turned out ok.

Here's the final result: