Taiwanese Braised Beef Noodle Soup. Read Customer Reviews & Find Best Sellers. Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
Then, add bok choy, meat, and broth.
Best made a day ahead, this traditional Taiwanese braised beef noodle soup is bursting with flavor from its plentiful aromatics and sauces.
It is reminiscent of the noodle soup dish that's popular all across Taiwan, especially at its night markets.
You can have Taiwanese Braised Beef Noodle Soup using 14 ingredients and 7 steps. Here is how you cook it.
Ingredients of Taiwanese Braised Beef Noodle Soup
- You need 2.5 kg of boneless beef finger ribs.
- Prepare 1 of medium onion.
- Prepare 1 of red chili.
- It's 5 cloves of garlic.
- You need 8 slices of peeled ginger.
- Prepare 2 stalks of green onion.
- You need 1 of medium tomato.
- It's 1 bag of seasoning for stewing 滷包 (star anise, clove, cinnamon, and nutmeg).
- It's 2 tbsp of spicy chilli bean paste.
- It's 1 spoon of soy sauce.
- It's 1 spoon of rice wine.
- You need of Some pepper powder for seasoning.
- You need of Some cooking oil (vegetable oil or canola oil works fine).
- Prepare of Noodles to serve.
Taiwanese Beef Noodle Soup The flavors are complex, with star anise, garlic, and ginger. The fragrant spices, along with a bit of brown sugar, chili bean sauce, soy sauce, and crushed red pepper flakes or, if you have them, Sichuan peppercorns, combine to create a pretty amazing and flavorful noodle soup. This braised beef noodle soup used Chinese dry aromatics and beef with marbled fat making a delicious rich beef noodle soup that rivals restaurant versions! by: Judy. Taiwanese beef noodle soup is the ultimate comfort food to keep you warm during winter.
Taiwanese Braised Beef Noodle Soup instructions
- Cut the beef into cubes of about 5 cm. I have also used different types of beef to make the beef noodles as finger ribs are not always available. I have used stewing beef (too lean and falls apart) and also beef flank (too fatty) before..
- Slice the onions, chop the chilli and green onions into smaller segments, slice the garlic and ginger, and chop the tomato..
- Heat up some water to blanch the cubes of beef..
- Boil just enough water to cover the beef in another pot with half of the green onion and ginger, and bag of seasoning. After boiling, place the cubes of beef into the pot and add the rice wine. Boil for about 3 minutes, take the beef out and set aside. Keep the remaining liquid and its contents..
- Warm up some oil in a wok and stir fry the onions, chilli, garlic, tomatoes, and the rest of the green onions and ginger. Then add the spicy chilli bean paste and the blanched beef from the previous step. Mix well..
- Add the remaining liquid and its contents from step 4 to the wok followed by soy sauce and pepper powder, boil, and simmer with lid on low heat for 2.5 hours. You can also use a pressure cooker to shorten the cooking time..
- Serve with cooked noodles..
You'll love the tender beef stewed for hours in the accompanying savory, full-bodied broth. Traditionally, Taiwanese beef noodle soup is enjoyed with a handful of fresh greens, chopped cilantro, pickled mustard greens, and chili oil. Niu Rou Mian (牛肉麵), Taiwanese Beef Noodle Soup Recipe!! When I went Taiwan, the first food I MUST try was this Niu Rou Mian, Taiwanese beef noodle soup. It is the most popular and famous Taiwanese food that I've heard about it and I've had outside of Taiwan.
