Taiwanese Beef Noodle Soup

This Taiwanese Beef Noodle Soup Recipe is just like a hug in a bowl, with perfectly orchestrated spicy, savoury, fresh, salty deliciousness. Just imagine tender chunks of beef, immersed in an impossibly flavourful broth, over a bed of chewy noodles – perfect for a cold day!

Taiwnese Beef Noodle Soup Recipe

Taiwanese Beef Noodle Soup is such a quintessentially Taiwanese dish! In Taipei, you can find it everywhere. Every mall you go to, there will be at least 2 to 3 stalls selling Taiwanese Beef Noodle Soup and more often than  not… right next to each other. Fun fact, there’s an annual Beef Noodle Festival where chefs compete for the title of best beef noodle soup in Taiwan. If that doesn’t tell you how serious the Taiwanese are about their beef noodles then I don’t know what will. 

This soup is one of the most flavourful things on the planet with layers after layers of flavour. It’s savoury, spicy, and that kick of freshness that you can from generous handfuls of herbs on top just makes it all-around amazing. Not to forget the star ingredient, the beef. Oh the beef… tender, melt-in-your-mouth and robust. INCREDIBLE.

With all the spices that goes into the soup, it can be quite intimidating but I promise it’s not as difficult as you think! It’s just a matter of chucking spices into a pot and simmering it for 2 to 3 hours until the beef starts to fall apart and the flavours start to meld together. 

This Taiwanese Beef Noodle Soup is an impossible comforting dish. It’s seriously magic on a cold day, or any day. Best enjoyed with a handful of fresh greens, chopped parsley, pickled mustard greens and chilli oil. My favourite is the Lao Gan Ma crispy chilli oil

Looking for more beefy recipes? Be sure to check out my collection over here!

Taiwanese Beef Noodle Soup

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Serves: 2

This Taiwanese Beef Noodle Soup Recipe is just like a hug in a bowl, with perfectly orchestrated spicy, savoury, fresh, salty deliciousness. Just imagine tender chunks of beef, immersed in an impossibly flavourful broth, ov

Ingredients

  • 1 tablespoon neutral oil
  • 450g braising beef sliced into 1-inch chunks (beef shank, beef chuck, tri-tip roast or flank steak works too)
  • Salt and pepper to taste (I use about 1/8 teaspoon each)
  • 1/2 onion, sliced
  • 10 garlic cloves, peeled and smashed
  • 2 spring onions, chopped into half
  • 5 slices of ginger
  • 2 pieces star anise
  • 1/4 teaspoon five-spice powder
  • 2 tablespoons chilli bean sauce (doubanjiang)
  • 1 litre water
  • 4 tablespoons Shaoxing wine
  • 4 tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 small tomato, diced
  • 1 tablespoon granulated sugar

  • To Serve
  • 3 small heads baby bok choy, ends trimmed
  • 250g noodles of your choice (I used thick rice vermicelli)
  • 2 spring onions, chopped
  • Parsley, chopped

Instructions

1

Heat the oil up in a large pot over medium-high heat. While it’s heating up, season the beef with salt and pepper. Once the oil is hot enough (it’ll look like its shimmering), add the beef in to sear. Turn it occasionally until browned on all sides - this should take about 5-7 minutes.

2

Remove the beef from the pot. Add the onion, garlic, spring onions, and ginger to the pot and cook for 4-5 minutes, stirring, until the onion just begins to soften. Add the five spice powder and star anise and fry for 30 seconds. Mix in the chilli bean sauce until incorporated.

3

Add the beef back into the pot, along with the water, Shaoxing wine, tomato, light soy sauce and dark soy sauce. Bring the mixture to a boil before lowering the heat to medium-low and let simmer away for at least 2 hours, ideally 3. If any scum forms at the top, simply skim it off.

4

When you’re ready to eat, bring the stew up to a boil again while you prepare the bok choy and noodles. If the soup has cooked down too much, add a cup or so of water to dilute it slightly.

5

For the bok choy and noodles, bring a medium pot of water to boil. Add the bok choy and simmer for 3-4 minutes, or until its tender and leaves are dark green. Remove with tongs once it’s done and add the noodles; cook the noodles according to the package (do not cook the noodles in the stew, it will make the broth really starchy). Divide the noodles, bok choy, beef, and broth evenly, then top with spring onions and cilantro and enjoy!

Notes

You can make Steps 1-3 the night before and let the stew chill in the fridge overnight

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