Taiwanese Beef Noodle soup is my favorite noodle soup. It’s full of the aroma of beef, scallions, and garlic, as well as the sweet taste of vegetables and the slightly spicy taste of spicy bean paste. It’s a healthy and simple dish. You can make extra portions and store them in the fridge or freezer, just reheat, add noodles and you have a quick and delicious dinner. Suitable for busy and working people.

Beef noodle soup recipe
Normally, braised beef noodle soup in Taiwan is spicy. My recipe is only slightly spicy because I use bean paste instead of chili bean paste. The bean paste adds more flavor to the dish. If you don’t want any spiciness at all, you can leave it out. The secret to this beef noodle soup is to fry garlic, ginger and scallions in oil in advance. This way the soup will be full of flavors.

Ingredients:

- Beef shank or beef ribs – Don’t cut them too small, they shrink after cooking.
- Onion – Cut them into 1.5″ cubes and fry them until they’re translucent to sweeten and flavor the beef noodle soup.
- Tomatoes – Cut them into 1.5″ cubes, this gives tomato flavor to the soup.
- Carrots – Cut them into 1.5″ cubes, this way they taste sweeter after frying with oil.
- Scallions – Scallions are mainly used to improve the taste. After frying in oil, the flavor of the onion can be released.

The sauce for braised beef noodles is simple, just soy sauce, bean paste (or chili bean paste) and sugar. I used bean paste (doubanjiang) which is only slightly spicy. Chili bean paste is spicier.
The aromatics are star anise, ginger, garlic, and red chilies. They’re a very important source of fragrance. You need to sauté them in oil to release the fragrance and fry them over medium heat so they don’t burn.
How to make

- Sauté the spices- Put the vegetable oil in a large pot over medium heat and add the scallions, ginger, garlic and red chilies. Then turn the heat to low-medium and stir-fry them until they're light brown and fragrant, about 2 minutes.
- Add onions – turn heat to medium-high and fry until onions are translucent about 2 minutes.PRO TIP: Sautéing the onions until they're translucent will make the soup sweeter and more flavorful.
- Add the carrots and fry them for 1 minute. Carrots fried in oil will be sweeter and the soup will have the sweetness of natural vegetables.
- Add beef shank or beef ribs and fry for 2 minutes.

- Add bean paste, soy sauce and sugar to the pot and stir-fry for 2 minutes. Mainly to color the beef.
- Pour in the water and tomatoes and turn the heat to medium-high until it boils. Reduce the heat to low and braise for at least 1.5 to 2 hours, or until the meat is tender.
For instant pot:

- For instant pot beef stew, after you saute everything. Put it in an instant pot and add water.
- Choose the meat/stew option, 45 minutes total. If you like more flavor, you can also cook the beef stew for 1 hour.
Noodles and veggies:
- Bring a large pot of water to a boil. Cook the noodles according to package directions.
- Add the bok choy for the last 1 minute of cooking.
- Drain.
- Prepare five large bowels, and pour in noodles, beef, bok choy, soup and scallions.
Substitution and variations:
- Vegetables: nappa cabbage, Chinese broccoli or any leafy vegetables.
- Noodles: Rice noodles, Shirataki noodles -Zero pasta or pho.
- Spicy: Make it spicy by adding some heat with homemade chili oil sauce or small dried chili de arbol peppers.

What do you eat with
- In Taiwan, we usually eat it with potstickers, dumplings, scallion pancakes or fried wonton as a side dish.
- After that, we like to drink cool drinks, such as Bubble Tea, Taro Milk Tea, or Matcha Tea. It’s kind of a trend.
Other comfort food:
Easy Beef Chow Mein (Beef Stir Fry With Noodles)
CREAMY CHICKEN WITH PUMPKIN STEW
EASY TURKEY SHEPHERD’S PIE
CHINESE NOODLE SOUP
WONTON SOUP
PUMPKIN SAUSAGE WITH CURRY
WHITE SAUCE PASTA – Creamy and garlicky.
VEGAN LENTIL SOUP – Easy and Keto

Ingredients
- 2 Ib /910g beef shank or Beef Ribs ,cut 3/4" thick, 1.5"~2" wide.
- 2 tomatoes ,quartered
- 2 onion ,sliced
- 1 carrot ,quartered
- 7~8 cups water ,at least cover the ingredients
AROMATICS:
- 6 cloves garlic
- 6 scallions ,cut into 1 1/2-inch (4-cm) pieces
- 8 slices fresh ginger
- 2 dried chilies ,(optional)
- 3 pods star anise ,(optional)
- 2 tablespoons vegetable oil
SAUCE:
- 2 tablespoons bean paste ,doubanjiang
- 1/2 bowl soy sauce
- 1.5 tablespoon sugar
TO SERVE:
- 500g/ 1lb white fresh noodles
- 2 scallions ,finely sliced
- 1 bunch bok choy ,or any leafy greens
Instructions
- Prepare beef and vegetables – Don't cut beef too small or it'll shrink after cooking.
- Sauté the spices- Put the vegetable oil in a large pot over medium heat and add the scallions, ginger, garlic, and red chilies. After that turn the heat to low-medium and stir-fry until light brown and fragrant, about 2 minutes. (Note 1)
- Add the onions and fry them until they're translucent, about 2 minutes. This makes the soup sweeter and tastier.
- Add the carrots and fry them for 1 minute. Carrots fried in oil will be sweeter and the soup will have the sweetness of natural vegetables.
- Add beef shank or beef ribs and fry for 2 minutes. (Note 2)
- Add bean paste, soy sauce and sugar to the pot and stir-fry for 2 minutes. Mainly to color the beef and flavor the sauce.
- Pour in the water and tomatoes and turn the heat to medium-high until it boils. Reduce the heat to low and braise for at least 1.5 to 2 hours, or until the meat is tender.
- It'll have more flavor if you eat it the next day.
- For the instant pot beef stew, sauté everything after you brown it. Put it in an instant pot and add water.
- Choose the meat/stew option, 45 minutes total. If you like more flavor, you can simmer the beef stew for 1 hour.
NOODLES & BOK CHOY:
- Bring a large pot of water to a boil. Cook the noodles according to package directions. Add the bok choy at the last minute of cooking. Drain.
ASSEMBLY:
- Prepare five large bowls, pour in noodles, beef, soup, bok choy, and scallions.
- Ready to serve.
Tips & Notes:
- Sautéing the spices in oil first will release their aroma, which can enhance the flavor. This is an important step that you shouldn’t skip. This is how Chinese restaurants make braised beef noodle soup so delicious.
- If the beef is fried in oil first, it releases the flavor of the beef.
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