Taiwanese beef noodles are one of Taiwan's most iconic dishes

 

Taiwanese beef noodles are one of Taiwan's most iconic dishes. They feature tender beef (usually shank or brisket), chewy noodles, a rich broth, and are often served with sweet and sour pickled mustard greens. Here's a detailed, authentic Taiwanese beef noodle soup recipe that's easy to make at home:

Taiwanese beef noodles are one of Taiwan's most iconic dishes.

Here's a detailed, authentic Taiwanese beef noodle soup recipe that's easy to make at home:

Taiwanese Beef Noodle Soup Recipe

Serves: 4-6

Total Cooking Time: 3.5-4 hours (mostly slow cooking)

Ingredients

For Broth and Beef:

·         2 lbs (900g) beef shank or brisket, cut into large (5cm) chunks

·         1 tablespoon oil (vegetable or neutral)

·         3 slices ginger

·         3 scallions (cut into 5cm chunks)

·         4 cloves garlic, minced

·         2 medium tomatoes, quartered (optional, but recommended)

·         2 star anise

·         1 small cinnamon stick

·         2 bay leaves

·         1 small piece of tangerine peel or orange zest (optional)

·         1 tablespoon Sichuan peppercorns (optional, but traditional)

·         1/4 cup Shaoxing wine (or dry sherry)

·         1/4 cup light soy sauce

·         2 tablespoons dark soy sauce

·         1 tablespoon doubanjiang (fermented broad bean paste)

·         1 tablespoon rock sugar (or brown sugar)

·         8 cups 2 litters of beef broth or water

Noodles and toppings:

·         Fresh wheat noodles (or dried noodles)

·         Sauerkraut (suan cai), washed and chopped

·         Scallions, chopped

·         Fresh cilantro (optional)

·         Chili oil or chili sauce (for serving)

Preparation:

Blanch the beef:

Place the beef cubes in a pot of cold water.

Boil and simmer for 5 minutes, until foamy.

Drain the beef and rinse with cold water. Set aside.

This step helps remove impurities and make the broth clearer.

Sauté the spices:

Heat 1 tablespoon of oil in a large, heavy-bottomed pot (or Dutch oven).

Add ginger, scallions, garlic, and tomatoes (if using).

Stir-fry until fragrant and softened.

Add the fermented black bean paste and stir-fry for 30 seconds to release the aroma.

Bring to a boil

Add the blanched beef to the pot.

Add Shaoxing wine, light soy sauce, dark soy sauce, and sugar.

Stir in star anise, cinnamon, bay leaves, dried tangerine peel, and Sichuan peppercorns (if using).

Pour in beef broth or water and cover the pot with a lid to cover all ingredients.

Bring to a boil, then reduce heat and simmer.

Cover the pot and simmer for 2.5-3 hours, until the beef is tender.

Occasionally skim off any fat or scum.

While the broth is simmering, rinse and chop the pickled mustard greens.

If desired, lightly stir-fry with a little oil and minced garlic, or serve directly.

Cook the noodles

Cook the noodles according to package instructions.

Drain and quickly rinse with cold water to stop the noodles from cooking and improve the texture.

Assemble

Place a portion of noodles in each bowl.

Spoon over the hot beef and broth.

Sprinkle with pickled mustard greens, chopped green onions, and cilantro.

Add chili oil to taste.

Optional Toppings

Braised Egg

Blanched Chinese Cabbage or Choy Sum

Cubed Radish (Add to the soup during the last 30 minutes)

Notes & Tips

The fermented black bean paste adds a rich flavor and a hint of spiciness. Choose Taiwanese or Sichuan style, depending on your spice level.

Beef shank is a classic dish—it's perfectly marbled, tender, and perfectly chewy.

If you're pressed for time, use a pressure cooker (add all ingredients and cook on high for 45 minutes).

This dish tastes even better the next day, as the flavors blend together!