Taiwanese Beef Noodle Soup

About This Recipe

Taiwanese Beef Noodle Soup (台灣牛肉麵, niúròu miàn) is arguably Taiwan's most iconic dish and the subject of an annual competition in Taipei where hundreds of restaurants compete for the title of best bowl. The broth is built on a base of doubanjiang (spicy broad bean paste), soy sauce, Shaoxing wine and aromatic spices — star anise, cassia bark, dried tangerine peel — simmered with the braised beef shank until the meat is fall-apart tender and the broth is dark, complex and deeply savoury. Springy, thick wheat noodles are served in this magnificent broth, topped with the braised beef, pickled mustard greens (suān cài) for acidity, and fresh coriander. The dish has its roots in the Sichuan and Hunan-style red-braised beef brought to Taiwan by mainlanders who followed the Nationalist government in 1949, transformed over decades into something uniquely Taiwanese.

Ingredients

Serves 4

• 1 kgbeef shank or shin(cut into large chunks)
• 400 gthick wheat noodles(fresh or dried)
• 3 tablespoonsdoubanjiang (spicy broad bean paste)
• 4 tablespoonssoy sauce
• 2 tablespoonsdark soy sauce
• 3 tablespoonsShaoxing rice wine
• 1 tablespoonsugar
• 3star anise
• 1cassia bark or cinnamon stick
• 4 clovesgarlic(smashed)
• 3 cmfresh ginger(sliced)
• 3spring onions(plus extra to garnish)
• 1.5 litreswater or beef stock
• 100 gpickled mustard greens (suan cai)(rinsed and roughly chopped, to serve)
• 1 bunchfresh coriander(to garnish)

Instructions

1. 1

   Blanch the beef

   Place the beef in a pot, cover with cold water and bring to a boil. Boil for 5 minutes, drain and rinse the beef under cold water. This removes blood and impurities for a cleaner broth.

2. 2

   Fry the doubanjiang

   Heat 2 tablespoons of vegetable oil in a large heavy pot over medium heat. Add the doubanjiang and fry, stirring, for 2–3 minutes until the oil turns a deep brick red and the paste is very fragrant.

   Frying the doubanjiang is the single most important step — it transforms the raw bean paste into a caramelised, complex base that gives the soup its characteristic depth and colour.

3. 3

   Add aromatics and build the broth

   Add the garlic, ginger and spring onions and fry for 1 minute. Add the Shaoxing wine and let it sizzle. Add the soy sauces, dark soy sauce, sugar, star anise, cassia bark and water or stock. Stir to combine.

4. 4

   Braise the beef

   Add the blanched beef to the pot. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2–2.5 hours until the beef is fork-tender and yielding. Skim excess fat from the surface during cooking.

5. 5

   Cook the noodles and assemble

   Cook the noodles according to package instructions until al dente. Divide among bowls. Ladle over the spiced broth and top with pieces of braised beef, pickled mustard greens, sliced spring onions and fresh coriander.

Variations

• •

  Clear broth version (qīng dùn niúròu miàn) omits the doubanjiang for a lighter, cleaner soup.

• •

  Add a tablespoon of chilli oil to each bowl for extra heat.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

The broth and beef keep for 5 days in the fridge and freeze well for 3 months. Cook noodles fresh each time.

Frequently Asked Questions