Taiwan Beef Noodle Soup

Beef
Leafy
Mains
Noodles

Easy Level:

Slightly less easy

Cook Time:

2 Hrs 30 Mins

Servings:

4

This Taiwanese beef noodle soup (Niu Rou mian) is one of Taiwan’s most beloved comfort food.

Tender beef, springy noodles, leafy greens accompanied with a rich, flavourful beef broth, this classic Taiwanese street food is not to miss out on.

With a bite of this beef noodle soup recipe, you’ll be transported back to the streets of Taiwan!

More Taiwanese recipes:
Taiwanese Oyster Mee Sua
Lu Rou Fan
Taiwanese XXL Fried Chicken

Ingredients

Adjust Servings
US / Metric
0.00
beef shank
0.00
beef shank
0.00
slices of ginger
0.00
slices of ginger
0.00
ginger
0.00
ginger
0.00
scallions
0.00
scallions
0.00
bunch garlic
0.00
bunch garlic
0.00
white onion
0.00
white onion
0.00
shallots
0.00
shallots
0.00
apple
0.00
apple
0.00
tomato
0.00
tomato
0.00
tbsp
tbsp
soy bean paste
0.00
tbsp
tbsp
soy bean paste
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
dark soy sauce
0.00
tbsp
tbsp
dark soy sauce
0.00
ml
ml
rice wine
0.00
ml
ml
rice wine
0.00
pc
pc
rock sugar
0.00
pc
pc
rock sugar
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil
Bok choy
Bok choy
White wheat noodles
White wheat noodles
Cilantro
Cilantro

Spices

0.00
cinnamon stick
0.00
cinnamon stick
0.00
tsp
tsp
fennel seeds
0.00
tsp
tsp
fennel seeds
0.00
tsp
tsp
sichuan peppercorn
0.00
tsp
tsp
sichuan peppercorn
0.00
star anise
0.00
star anise
0.00
cloves
0.00
cloves

Steps

1

Blanch beef shank with ginger and water, bring to a boil
Blanch beef shank with ginger and water, bring to a boil
Mark as completed

2

Scoop up scum and set beef aside, keep water
Scoop up scum and set beef aside, keep water
Mark as completed

3

Thinly slice white part of scallions for dressing
Thinly slice white part of scallions for dressing
Mark as completed

4

Chop scallions into 3, thinly slice ginger, slice onions, chop garlic into half and chop open shallots
Chop scallions into 3, thinly slice ginger, slice onions, chop garlic into half and chop open shallots
Mark as completed

5

Cut apples and tomatoes into quarters
Cut apples and tomatoes into quarters
Mark as completed

6

Put oil to cover base of stockpot, low heat
Put oil to cover base of stockpot, low heat
Mark as completed

7

Add in ginger, onions, shallots, scallions and garlic
Add in ginger, onions, shallots, scallions and garlic
Mark as completed

8

Add in soy bean paste
Add in soy bean paste
Mark as completed

9

Saute and add in 100ml rice wine
Saute and add in 100ml rice wine
Mark as completed

10

Cook off the alcohol
Cook off the alcohol
Mark as completed

11

Add soy sauce and rock sugar
Add soy sauce and rock sugar
Mark as completed

12

Add in beef shanks, coat the beef and saute abit
Add in beef shanks, coat the beef and saute abit
Mark as completed

13

Add in blanching water
Add in blanching water
Mark as completed

14

Add in tomatoes and apples
Add in tomatoes and apples
Mark as completed

15

Add in spices
Add in spices
Mark as completed

16

Let stock simmer for 1-1.5 hours *Add more soy sauce according to preference
Let stock simmer for 1-1.5 hours *Add more soy sauce according to preference
Mark as completed

17

*Remove beef shanks once they are almost fully cooked
*Remove beef shanks once they are almost fully cooked
Mark as completed

18

Strain beef stock
Strain beef stock
Mark as completed

19

Blanch bok choy and saute with sesame oil
Blanch bok choy and saute with sesame oil
Mark as completed

20

Cook white wheat noodles for 2 mins / till cooked
Cook white wheat noodles for 2 mins / till cooked
Mark as completed

21

Add 1 tsp light soy sauce,1 tsp sesame oil and some white pepper in serving bowl
Add 1 tsp light soy sauce,1 tsp sesame oil and some white pepper in serving bowl
Mark as completed

22

Add in cooked noodles, pour in soup and add sliced beef
Add in cooked noodles, pour in soup and add sliced beef
Mark as completed

23

Top off with chopped scallions, cilantro and bok choy
Top off with chopped scallions, cilantro and bok choy
Mark as completed

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