Taiwanese Beef Noodles
Imagine a steaming bowl filled with rich, flavourful beef broth, tender braised beef chunks, and springy hand-pulled noodles. That's the magic of Taiwanese Beef Noodle Soup, a national treasure and a must-try for any foodie venturing to Taiwan. The heart of this dish lies in the broth. Simmered for hours with beef bones, vegetables, and aromatics like star anise and cloves, it boasts a deep umami flavour that's both hearty and satisfying. Additionally, forget the idea of dry and chewy meat because this bad boy is slow-braised to melt-in-your-mouth perfection. Some versions (arguably the best versions) have chewy tendons in them for an extra fun texture.
Ingredients
- 600g beef shin/shank, or braising beef
- 1 onion, roughly chopped
- 1 heaped tbsp Chinese doubanjiang
- 3 large tomatoes
- 2 tbsp soy sauce
- 1 litre of stock, and more water if needed for simmering
- 1 tsp Chinese five spice powder
- 2 tbsp Chinese cooking wine
- 3 cloves of garlic, peeled and crushed
- 3 stalk of spring onion, roughly chopped
- 3 slices of ginger
- 2 tbsp sugar
Serve with:
- noodles of choice
- blanched pak choi leaves
- fresh coriander
Pair it with
Instructions
- Put the beef, ginger and spring onion in a pot with water and bring to a boil. Skim off any frothy impurities from the water surface.
- Add the rest of the ingredients into the pot and add the stock and bring to a gentle simmer.
- Maintain a gentle simmer for at least 2-4 hours, topping up water whenever needed to prevent it from burning. (you can also do this in the pressure cooker, which should take around 15-20 mins.
- Season with salt when the meat is tender and falls apart. Adding salt too early can dry out the meat.
- Cook your noodles according to package instructions and blanch some pak choi leaves to serve.
- Assemble and garnish with some spring onions, and eat while hot.
Video demonstration
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