Editor’s note: Do you want to learn how to make Taiwanese Beef Noodle Soup from a local? This post comes from Mu-Hsien from Live Like Your Traveling Blog. She and her best friend/blogging partner Alla teach us how to live like we’re traveling by using simple tips like trying out a new trail near your city or preparing an international dish with friends. I wrote a post on their blog about International Love and Mu-Hsien returned the favor by sharing this tasty Taiwanese Beef Noodle Soup recipe with us.
How to make Taiwanese Beef Noodle Soup
When traveling, few things unite people like a great meal prepared and shared together. Walls come down and we find ourselves more open. I love to cook with friends, a tradition that started many years ago abroad. Whether it was in Lucerne cooking with a crowd to make fondue, or shucking oysters in the countryside of France, one key element made these moments so memorable…the chaos and laughter of having everyone in the kitchen, all working together in their own way to pull a fantastic meal together.
Recently, we traded in the hustle of the city for a scenic and idyllic weekend visiting friends in Spring Green, Wisconsin. They knew of my love for noodles and asked if I could show them how to prepare a dish. There was no question. I had to share with them one of my favorite noodle dishes: Taiwanese Beef Noodle Soup. What is delightful about this dish is the complexity of the broth. The advanced version can use up to 32 spices, but this “everyday” version is still mind blowing! It’s an iconic staple and something I grew up on. When I think of Taiwan, my mind immediately recalls the sound of scooters whizzing by in the city, contrasted by the serene countrysides. And well of course…there’s the food!
Excited to share a taste of home, we stopped by a local asian market on our way up and picked up these key ingredients: (These ingredients make great leave behind gifts for the host to experiment with further!)
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Recipe: Taiwanese Beef Noodle Soup
Learn how to make authentic Taiwanese beef noodle soup with this easy recipe. Discover the secrets to a rich, savory broth that tastes even better the next day!
- Total Time: 2 hours 30 minutes
Ingredients
• 2 lbs beef shank or beef brisket
• 1 knob of ginger (cut into thin slices)
• 1 large onion (chopped in strips)
• 3 Stalks of scallion (cut into 2-3 inch. sections)
• 1 Stalk of scallion (diced into small rings for presentation)
• 1 tomato (chop into large chunks)
• 3 tbsp of hot bean paste
• 3/4 cup of soy sauce
• 1/2 cup rice wine
• 1 tsp Sambal Oelec chili paste (I like it hot!)
• 1 tbsp of Chinese BBQ “shacha” sauce (It’s savory, not sweet like American BBQ)
• Prepare a spice bag of: 1 tbsp Szechuan peppercorn, 2-3 pieces cinnamon bark, fennel seeds, 3-4 star anise pods, 3-4 cloves
• 1 tbsp of sugar
• 1 lb of handmade or Chinese noodles
• 4-5 bunches of bok choy (Cut off bottoms and slice in half vertically to retain the length)
Instructions
1) Cut and prepare all of the vegetables.
2) Bring one pot of water to a boil and place the beef into the water for 3 minutes. This helps to separate impurities from the meat, resulting in a clearer broth. Drain, dry, and set aside. When it has cooled off, slice the beef into large square chunks.
3) In another pot or wok, heat up 2 tbsp of oil over medium heat to saute the ginger and onion until the onion browns.
3) In another pot or wok, heat up 2 tbsp of oil over medium heat to saute the ginger and onion until the onion browns.
4) Clean out the original pot and place the sliced beef over medium heat. Add cooking wine, hot bean paste, Chinese barbecue sauce, and sambal oelek chili sauce. Stir well. Add soy sauce, sugar, and long scallion pieces and stir well again. Sauté to meld the flavors for a few minutes.
5) Add the water, spice bag, and tomato to the pot. Boil, then simmer for 2-3 hours until the beef chunks are tender. Afterwards, taste the broth. It is best if it tastes a bit too salty. This is because the noodles will later be added to a bowl of this broth, which will water it down to the perfect balance.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soups
- Cuisine: Taiwanese
Thanks so much for having me! Did you end up getting the chance to try it in Taiwan?
Yes! I had it at a cafe at the National Museum. Pretty nice because it was tucked in behind the administration office so there were no tourists there. I assume it’s their work canteen or something. It was a variation of your recipe but delicious.
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