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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)
18 recipes using rice — Beef noodle soup, scallion pancakes, stinky tofu — bold street food and comfort cooking.
These 18 taiwanese rice recipes are ready in about 106 minutes on average, with 180–680 kcal per serving, and 33% 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 rice, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are frying, boiling, simmering and braising.
The everyday grain for half the planet — a neutral base that soaks up the flavours around it, from pilafs to fried rice. In this collection it's most often cooked with soy sauce, dark soy sauce, garlic, star anise, fresh ginger and sesame oil. 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.
Taiwan's irresistible street-food scallion pancakes — flaky, chewy, layered flatbreads studded with fragrant spring onions, pan-fried until crisp and golden.
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.
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 beloved braised pork rice — fatty pork belly slow-braised in soy sauce, five-spice, and fried shallots until meltingly tender, spooned over white rice in lacquered glory.
Taiwan's beloved street food flatbread — flaky, crispy, chewy layers of unleavened dough with aromatic scallions, pan-fried until golden and served with dipping sauce.
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.
Tender, caramelized braised pork belly over white rice with a sticky soy-and-five-spice sauce — Taiwan's ultimate comfort bowl.
Taiwan's proudest culinary creation — slow-braised beef shank in a rich, spiced soy broth with springy noodles and pickled mustard greens.
Taiwan's ultimate comfort food — meltingly tender minced pork belly braised in soy and five spice, ladled over steamed rice with pickled radish.
Crispy, flaky layered flatbread packed with green onions — pan-fried in sesame oil until shatteringly crisp outside and chewy within.
Crispy marinated chicken pieces fried with basil leaves and chilli — Taiwan's most addictive street food from night markets.
Taiwanese braised pork rice — slowly braised fatty pork in soy, rice wine and star anise, served over white rice.
Sticky rice cooked inside bamboo tubes with pork, mushrooms, and chestnuts — a mountain feast.
Dense, slightly sweet millet cake with red beans and a crispy exterior — a mountain staple.
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.
Choose by use: long-grain (basmati, jasmine) for fluffy, separate grains; short-grain for risotto and sushi where stickiness is wanted. Aged basmati cooks longer and fluffier.
Rinse until the water runs clear to wash off surface starch and prevent clumping. The absorption method — a fixed water ratio, lid on, then a 10-minute steam off the heat — gives reliable results.
A gluten-free carbohydrate staple; brown and wild varieties keep the bran for extra fibre, B vitamins and minerals.
Most of these 18 Taiwanese rice recipes are ready in around 106 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 180 to 680 kcal per serving, averaging 486 kcal — Taiwanese Aboriginal Finger Millet Cake is the lightest option at 180 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. 33% of the recipes here are beginner-friendly.
In these recipes, rice is most often paired with soy sauce, dark soy sauce, garlic, star anise, fresh ginger and sesame oil. Taiwanese kitchens also lean on its own regional aromatics, fats and signature spice blends.