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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)
5 recipes using noodles — Beef noodle soup, scallion pancakes, stinky tofu — bold street food and comfort cooking.
These 5 taiwanese noodles recipes are ready in about 171 minutes on average, with 380–680 kcal per serving, and 0% 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 noodles, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, frying and braising.
From wheat to rice to egg, noodles are the slurpable heart of soups, stir-fries and saucy bowls across Asia and beyond. In this collection it's most often cooked with doubanjiang, soy sauce, star anise, dark soy sauce, garlic and fresh ginger. The dishes here span taiwanese classics ready in as little as 50 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Taiwanese Beef Noodle Soup is the highest-rated dish in this collection at 4.9★ from 2,130 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.
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.
Taiwan's proudest culinary creation — slow-braised beef shank in a rich, spiced soy broth with springy noodles and pickled mustard greens.
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.
Match the noodle to the dish: rice noodles for pho and pad thai, wheat or egg noodles for stir-fries and ramen-style soups. Fresh noodles cook in moments; dried keep for months.
Slightly undercook noodles destined for a stir-fry or hot soup, since they keep softening. Rinse and toss with a little oil to stop them clumping while the rest of the dish comes together.
Most noodles want a tender but springy bite; rice noodles often just need soaking in hot water rather than a hard boil.
A carbohydrate energy base; egg noodles add a little protein, while rice noodles are naturally gluten-free.
Most of these 5 Taiwanese noodles recipes are ready in around 171 minutes from start to finish. The quickest, Oyster Vermicelli — Ô-á-mī-suànn, takes about 50 minutes, while the slower-cooked dishes run up to 210 minutes.
Across this collection they range from about 380 to 680 kcal per serving, averaging 576 kcal — Oyster Vermicelli — Ô-á-mī-suànn is the lightest option at 380 kcal.
Oyster Vermicelli — Ô-á-mī-suànn is a great place to start — it's rated medium and comes together in about 50 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, noodles is most often paired with doubanjiang, soy sauce, star anise, dark soy sauce, garlic and fresh ginger. Taiwanese kitchens also lean on its own regional aromatics, fats and signature spice blends.
Most noodles want a tender but springy bite; rice noodles often just need soaking in hot water rather than a hard boil.