How to Autumn Yummy Taiwanese Braised Beef Noodle Soup

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How to Autumn Yummy Taiwanese Braised Beef Noodle Soup
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How to Autumn Yummy Taiwanese Braised Beef Noodle Soup Delicious, fresh and tasty.

Taiwanese Braised Beef Noodle Soup. 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. Add the bok choy to the boiling water.

Many Taiwanese dishes rely heavily on sauces, spices and pickled greens- this braised noodles soup dish is no exception.

Combining herbal and umami flavors, this noodle soup contains numerous spices that make its unique broth savory and rich.

Taiwanese Beef Noodle Soup The flavors are complex, with star anise, garlic, and ginger.

You can have Taiwanese Braised Beef Noodle Soup using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Taiwanese Braised Beef Noodle Soup

  1. Prepare of boneless beef finger ribs.

  2. It’s of medium onion.

  3. It’s of red chili.

  4. Prepare of garlic.

  5. It’s of peeled ginger.

  6. Prepare of green onion.

  7. It’s of medium tomato.

  8. Prepare of seasoning for stewing 滷包 (star anise, clove, cinnamon, and nutmeg).

  9. Prepare of spicy chilli bean paste.

  10. You need of soy sauce.

  11. You need of rice wine.

  12. It’s of Some pepper powder for seasoning.

  13. You need of Some cooking oil (vegetable oil or canola oil works fine).

  14. It’s of Noodles to serve.

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.

Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens and fresh scallions and cilantro.

Here's how to make it in an instant pot pressure cooker or on your stove.

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 Braised Beef Noodle Soup instructions

  1. 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..

  2. Slice the onions, chop the chilli and green onions into smaller segments, slice the garlic and ginger, and chop the tomato..

  3. Heat up some water to blanch the cubes of beef..

  4. 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..

  5. 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..

  6. 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..

  7. Serve with cooked noodles..

This Taiwanese beef noodle soup will surely make your tummy rumble with its umami-rich soup base and nearly melt in the mouth braised beef.

The hunger-inducing aroma is the result of the intermingling of a variety of Asian spices, aromatics, and herbs.

It is hard to resist when the remarkable aroma wafts up along with the steam from the bowl.

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.