A deeply spiced beef and tendon broth simmered for hours, poured over wheat noodles with pickled mustard greens.
Taiwanese Beef Noodle Soup is a real, traditional Taiwanese dish, known as Niu Rou Mian. A deeply spiced beef and tendon broth simmered for hours, poured over wheat noodles with pickled mustard greens.\n\nNiu rou mian developed in Taiwan in the mid-20th century, often credited to Sichuanese soldiers who settled on the island after 1949 and adapted their spicy braising techniques using local Taiwanese ingredients, especially doubanjiang.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Taiwanese home cooking, not a generic stand-in for a search term.
Serves 6
Blanch beef shank and tendon in boiling water for 3 minutes to remove impurities; drain and rinse.
Heat oil in a large pot and fry doubanjiang, onion, garlic and ginger until fragrant, about 5 minutes.
Add star anise and cinnamon stick, stirring for 1 minute to bloom the spices.
Add the blanched beef, soy sauce, dark soy sauce, Shaoxing wine and water. Bring to a boil, then simmer covered for 2.5 hours until the beef is very tender.
Cook fresh wheat noodles in a separate pot of boiling water according to package instructions, then divide into bowls.
Ladle the hot broth and beef over the noodles, top with pickled mustard greens and scallions.
Use Sichuan-style doubanjiang (like Pixian brand) rather than mild bean paste — it gives the broth its characteristic depth.
Blanching the beef first is essential for a clear, clean-tasting broth instead of a scummy one.
The broth actually improves overnight — make it a day ahead and reheat gently.
A clear broth version (qing dun) skips the doubanjiang for a lighter, more delicate soup.
Add chili oil at the table for those who want extra heat.
Use bone-in short ribs instead of shank for a richer, fattier broth.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Niu rou mian developed in Taiwan in the mid-20th century, often credited to Sichuanese soldiers who settled on the island after 1949 and adapted their spicy braising techniques using local Taiwanese ingredients, especially doubanjiang.
Chinese preserved mustard greens (suan cai or zha cai) from an Asian grocery are the closest substitute.
Yes, and it's better the next day — refrigerate and skim any solidified fat off the top before reheating.
Skipping the blanching step, or boiling too vigorously instead of simmering, causes cloudiness.
Per serving (550g / 19.4 oz) · 6 servings total
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