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Taiwanese Beef Noodle Soup Recipe – This dish is SO GOOD. Not only can you enjoy the beef as is as a main entree, but you can also make one of my favorite meals ever… Taiwanese Beef Noodle Soup!

Normally, we make it as an entree first – serve it with several delicious side dishes such as Stir Fry Bok Choy or Stir Fry Cabbage. Then on the second meal, we cook some noodles and add extra veggies in the soup which makes Taiwanese Beef Noodle Soup – 台灣紅燒牛肉麵.

Breakdown of Taiwanese Beef Noodle Soup

Just breaking it down by what I mean – we’re going to make it in two parts! The first part is the Beef – and the beef by itself is called Red Braised beef. It’s known as “Red Braised” because it is technically called hong shao niu rou, which means “Red Cooked”.

Then you make the noodles and other veggies such as Bok Choy, and my preference is also a poached egg, in order to make it Beef Noodle Soup!

What to add in Beef Noodle Soup

If you’re looking for ideas on what to add to your beef noodle soup, here are some things I’ve done/eaten before:

Vegetables:

• Bok Choy
• Yu Choy
• Lettuce
• Cabbage
• Tomatoes
• Watercress
• Yu Choy
• Gai lan

Others:

• Eggs
• Suan cai (picked mustard greens)
• Zha cai (pickled mustard greens tuber)
• Hot chili oil
• Scallions/green onions
• Chinese meatballs (beef, pork, squid)
• Daikon radish

If you like to add anything specific I haven’t listed, let me know in the comment section!!

How to make Taiwanese beef noodle soup?

Ingredients

Red Braised Beef

• 1 lb Beef Shank, cut into 2-inch chunks
• 4 cloves of Garlic, smashed
• 1/2 inch of Ginger, thinly sliced
• 2-3 Scallions, cut in to 2 inch length
• 2 tbsp Chili Bean Paste (Do Ban Jiang)
• 5 tbsp Soy Sauce
• 1/2 tbsp Brown Sugar
• Salt, as desired
• 1 large tomato chopped or a cup of cherry tomatoes
• 2 tbsp Rice Wine
• 2 Star Anise

Noodle Soup (serves 4)

• 12 oz of noodle of choice
• 4 eggs
• 2 cups Greens of choice (I recommend Bok Choy)
• Optional Garnish:
  • Scallion, chopped
  • Cilantro, chopped
  • Red chili oil or sauce, as desired
  • Pickled green mustard (酸菜)

Directions

Red Braised Beef

First thing we’re going to do is blanch the beef chunks. Heat up a pot of water, and once the water is boiling, add the beef to the water. As soon as it is pretty much mostly looking brown on the outside, remove from the water. Remove from heat.

Now heat a wok or cooking pan to medium high heat, ginger, and add scallions and garlic to the pan for about a minute.

Then add the chili bean paste. Heat for another minute.

Add the chunks of blanched beef in to the wok/pan. Stir fry for about 5 minutes, and then add tomatoes. Add 1 tbsp of soy sauce, brown sugar, and rice wine. Cook another 2 minutes.

Transfer to a medium sized pot.

Add enough water to cover the beef in the pot. Bring to a boil, and then add star anise and salt as desired. Add remaining 4 tbsp of soy sauce.

Lower the heat and cover and let simmer for about 2 hours to 2.5 hours, or until desired tenderness.

Remove from heat and you can serve as an entree or serve with noodles, veggies and a boiled egg to make Taiwanese noodle soup!

Beef Noodle Soup

Cook noodles according to the package instructions. This usually consists of boiling a pot of water and adding the noodles, and then adding water to cook it completely. However, each type of noodle cooks differently so follow the instructions!

When done, remove the noodles from the water.

Here, you can easily customize what you like in your beef noodle soup. As an example I will be adding bok choy and an egg: Add bok choy to the boiling water and an egg to cook for 3 minutes, then remove from heat.

In a bowl, add noodles, bok choy, poached egg, and red braised beef (including beef, broth and tomatoes). Also, add scallions, cilantro, pickled green mustard, and red chili oil/sauce as desired and serve!

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