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Taiwanese Beef Noodle Soup
Taiwan's national dish — a rich, spiced beef broth with tender braised beef shank and springy wheat noodles, perfumed with doubanjiang, star anise and soy.
⏱ 180 min🔥 680 kcalMedium
★4.9(1,876)
11 recipes using garlic — Beef noodle soup, scallion pancakes, stinky tofu — bold street food and comfort cooking.
These 11 taiwanese garlic recipes are ready in about 110 minutes on average, with 280–680 kcal per serving, and 27% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Taiwanese cuisine — Beef noodle soup, scallion pancakes, stinky tofu — bold street food and comfort cooking — brings its own distinctive techniques and seasonings to every ingredient it touches. When Taiwanese cooks work with garlic, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are frying, simmering, braising and boiling.
The aromatic foundation of savoury cooking almost everywhere — pungent raw, sweet and mellow when cooked. In this collection it's most often cooked with soy sauce, fresh ginger, doubanjiang, dark soy sauce, shaoxing rice wine and star anise. The dishes here span taiwanese classics ready in as little as 40 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Lu Rou Fan — Taiwanese Braised Pork Rice is the highest-rated dish in this collection at 4.9★ from 5,432 ratings.
Taiwan's national dish — a rich, spiced beef broth with tender braised beef shank and springy wheat noodles, perfumed with doubanjiang, star anise and soy.
Meltingly tender soy-braised pork belly with five-spice, rice wine and crispy shallots over steamed rice — Taiwan's ultimate comfort food and the nation's most beloved bowl.
Sticky, intensely flavoured chicken with one cup each of soy sauce, sesame oil and rice wine, finished with a fragrant pile of Thai basil — Taiwan's most iconic home-cooked dish.
Thick rice vermicelli in a glossy sweet potato starch sauce with oysters, offal and coriander — Taipei's most iconic night market soup.
Taiwan's most iconic bowl — a slow-braised beef shank soup with springy noodles in a deep red broth fragrant with doubanjiang, soy, star anise, and spicy bean paste.
A Taiwanese street food specialty from central Taiwan — a large, translucent starchy dumpling filled with pork, bamboo shoots, and mushrooms, topped with sweet-savory sauce.
Intensely flavored Taiwanese braised chicken with equal parts sesame oil, soy sauce, and rice wine — finished with Thai basil.
Taiwan's proudest culinary creation — slow-braised beef shank in a rich, spiced soy broth with springy noodles and pickled mustard greens.
Thick sweet potato vermicelli in a viscous soup with oysters, pork liver and a thick sweet and sour sauce — a Taiwanese night market icon.
Crispy marinated chicken pieces fried with basil leaves and chilli — Taiwan's most addictive street food from night markets.
Taiwan's iconic beef noodle soup — slow-braised beef shank in a deeply spiced broth of doubanjiang, soy and rice wine, served over hand-pulled wheat noodles.
Pick firm, heavy heads with tight, papery skin and no green shoots or soft spots. Fresh garlic far outperforms jarred pre-minced, which tastes flat and slightly sour.
Crush to release more of its pungent compounds, slice for a milder bite, or roast whole until jammy and sweet. Add minced garlic late and keep it moving — it burns and turns bitter in seconds.
Eaten in small amounts, but a source of allicin and other sulphur compounds linked to heart and immune benefits.
Most of these 11 Taiwanese garlic recipes are ready in around 110 minutes from start to finish. The quickest, Three Cup Chicken — San Bei Ji, takes about 40 minutes, while the slower-cooked dishes run up to 210 minutes.
Across this collection they range from about 280 to 680 kcal per serving, averaging 513 kcal — Bā Wán is the lightest option at 280 kcal.
Lu Rou Fan — Taiwanese Braised Pork Rice is a great place to start — it's rated easy and comes together in about 105 minutes. 27% of the recipes here are beginner-friendly.
In these recipes, garlic is most often paired with soy sauce, fresh ginger, doubanjiang, dark soy sauce, shaoxing rice wine and star anise. Taiwanese kitchens also lean on its own regional aromatics, fats and signature spice blends.