Chilli Oil Oxtail Noodles with a Fried Egg – Hearty, Flavourful and Protein-Rich

Start by seasoning the oxtail pieces with salt and pepper. In a large pot, heat a tablespoon of oil over medium heat and brown the oxtail pieces on all sides. Remove and set aside.

In the same pot, add the chopped onion, garlic, and ginger. Sauté until fragrant and the onion is translucent.

Return the oxtail to the pot and add the beef broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 2-3 hours until the oxtail is tender and falling off the bone.

Once the oxtail is cooked, remove it from the pot. Strain the broth, reserving the liquid, and shred the meat off the bones. Discard bones and return the shredded meat to the pot.

In a separate pot, cook the noodles according to package instructions, then drain and set aside.

Add chili oil, soy sauce, and rice vinegar to the pot with the shredded oxtail, and mix well. Let it simmer for an additional 10 minutes.

Meanwhile, in a frying pan, heat some oil and fry the eggs sunny-side up until the whites are set and the yolks are still runny.

To serve, divide the noodles into bowls, ladle the oxtail mixture on top, and finish with a fried egg. Garnish with sliced green onions and cilantro.