Best 3 Taiwanese Spicy Beef Noodle Soup Recipes

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Taiwanese spicy beef noodle soup, also known as niu rou mian, is a classic Taiwanese dish that tantalizes taste buds with its rich flavors, tender beef, and springy noodles. This hearty and flavorful soup is a staple in Taiwanese cuisine, often served as a comforting meal on chilly days or as a satisfying street food. The dish's origins can be traced back to the late 19th century, influenced by both Chinese and Japanese culinary traditions. Over the years, it has become a beloved dish not only in Taiwan but also worldwide, gaining recognition for its unique blend of spices and textures.

Check out the recipes below so you can choose the best recipe for yourself!

TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY



Taiwanese Beef Noodle Soup Recipe by Tasty image

Here's what you need: water, beef shank, scallions, fresh ginger, star anise, vegetable oil, garlic, red chiles, medium white onion, rock sugar, spicy bean paste, dark soy sauce, rice wine, light soy sauce, medium tomatoes, white pepper, salt, dried bay leaf, flour noodle, bok choy, scallion, fresh cilantro, red chile

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 23

6 qt water, plus more as needed
2 lb beef shank
6 scallions, halved crosswise, divided
8 slices fresh ginger, divided
6 pods star anise, divided
½ cup vegetable oil
6 cloves garlic
2 red chiles, halved lengthwise
1 medium white onion, sliced
1 piece rock sugar
3 tablespoons spicy bean paste, or regular bean paste
½ cup dark soy sauce
½ cup rice wine
½ cup light soy sauce
2 medium tomatoes, quartered
1 teaspoon white pepper
1 teaspoon salt
dried bay leaf
2 bundles flour noodle
2 cups bok choy
scallion, sliced
fresh cilantro, chopped
red chile, finely diced

Steps:

  • Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
  • Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
  • In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
  • Add the sliced beef.
  • Add the dark soy sauce, for color, stir, then add the rice wine.
  • Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
  • Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
  • Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
  • Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
  • Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
  • To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
  • Enjoy!

Nutrition Facts : Calories 838 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 5 grams, Protein 66 grams, Sugar 13 grams

TAIWANESE SPICY BEEF NOODLE SOUP



Taiwanese Spicy Beef Noodle Soup image

A classic Taiwanese/Chinese dish! Tons of flavor and spice! One of my favorite noodle dishes of all time in a slow-cooker version. A bowl of this in the winter evenings will warm you right up!

Provided by jhuang0125

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 8h40m

Yield 8

Number Of Ingredients 18

2 pounds beef stew meat, cut into 1-inch cubes
water to cover
3 tablespoons vegetable oil, or more as needed
8 cups water, or more as needed
1 (14 ounce) can beef broth
1 cup soy sauce
½ cup rice wine
1 bunch green onions, cut into 2-inch pieces
¼ cup brown sugar
10 cloves garlic, peeled, or more to taste
4 small chile peppers, halved and seeded, or more to taste
2 tablespoons chile paste
1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces
3 star anise pods, or more to taste
1 teaspoon Chinese five-spice powder
4 small heads baby bok choy
1 (10 ounce) package udon noodles
1 tablespoon chopped pickled Chinese mustard greens, or to taste

Steps:

  • Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
  • Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
  • Cook on Low for 8 to 9 hours.
  • Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
  • Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
  • Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 41.5 g, Cholesterol 62.6 mg, Fat 22 g, Fiber 2.9 g, Protein 27 g, SaturatedFat 7.2 g, Sodium 2366.1 mg, Sugar 11.5 g

TAIWANESE BEEF NOODLE SOUP



Taiwanese Beef Noodle Soup image

Flavored with warm spices, sugar and fermented broad bean chile paste, Taiwanese beef noodle soup is traditionally made with gelatinous beef shins and tendons, giving the broth a sticky richness. The flavors and technique suit meaty short ribs, which come out meltingly tender and moist. Adding a packet of powdered gelatin to the braising liquid gives it the same lip-sticking richness that braised tendons offer in the traditional version.

Provided by J. Kenji López-Alt

Categories     dinner, meat, noodles, soups and stews, main course

Time 11h

Yield 4 to 6 servings

Number Of Ingredients 29

2 cups homemade or store-bought low-sodium chicken broth
1 cup Shaoxing wine
3 tablespoons Chinese dark soy sauce or shoyu
3 tablespoons dark brown sugar
1 tablespoon doubanjiang (Sichuanese fermented chile bean paste; see Note)
1 (1/4-ounce) envelope unflavored powdered gelatin (about 2 1/2 teaspoons/7 grams)
3 pounds meaty, bone-in English-cut short ribs (about 4 large pieces)
Kosher salt
1 tablespoon neutral oil, such as canola, rice bran or grapeseed
1 medium yellow onion, peeled and roughly chopped
2 Roma tomatoes, roughly chopped
8 to 10 medium garlic cloves, unpeeled, smashed with the side of a cleaver or knife
1 (2-inch) knob fresh (unpeeled) ginger, sliced about 1/4-inch thick
3 scallions, trimmed and roughly chopped
3 small hot dried chiles, such as Sichuan heaven-facing, Thai bird or chiles de árbol, split open
Kosher salt
1 (3-inch) cinnamon stick (optional; see Note)
2 whole star anise pods
2 teaspoons whole fennel seeds (optional; see Note)
2 teaspoons whole coriander seeds (optional; see Note)
2 teaspoons whole Sichuan peppercorns (optional; see Note)
2 teaspoons whole black peppercorns (optional; see Note)
2 dried bay leaves
2 tablespoons Chinese black or balsamic vinegar, plus more for serving
Kosher salt
1 pound baby bok choy, halved lengthwise (or Chinese water spinach, Napa cabbage or other tender greens, cut into strips)
1 pound fresh Chinese egg noodles or wheat noodles
1/4 cup chopped preserved Chinese mustard greens (ya cai), mustard root (zha cai), suan cai (pickled cabbage) or plain old sauerkraut
1/4 cup roughly chopped cilantro leaves and tender stems

Steps:

  • Make the braising liquid: Combine chicken broth, wine, dark soy sauce, sugar and doubanjiang in a medium bowl or large liquid measure. Sprinkle gelatin over the top and set aside.
  • Sear the beef: Season short ribs lightly with salt on all sides. Heat oil in a large Dutch oven over high until shimmering. Working in batches if necessary, add short ribs in a single layer and cook, turning occasionally, until well browned on all sides, about 8 minutes, reducing heat if necessary if the oil smokes excessively. Transfer short ribs to a large plate and set aside. (Do not wash out the pot.)
  • Add the aromatics: Add onion, tomatoes, garlic, ginger, scallions and dried chiles to the pot, season lightly with salt, and cook, stirring frequently, until the vegetables are starting to brown around the edges and the tomatoes are breaking down, about 4 minutes. Reduce heat if the bottom of the pot starts to blacken or smoke excessively.
  • Bloom the spices: Add cinnamon, star anise, fennel seeds, coriander seeds, Sichuan peppercorns and black peppercorns, and cook, stirring frequently, until aromatic, about 1 minute.
  • Stir the braising liquid to get the sugar off the bottom. (The hydrated gelatin will have formed a raft that will break up a little when you stir. It's OK if it's not dissolved at this point.) Pour the braising liquid into the pot, then scrape up any browned bits from the bottom of the pot.
  • Return the short ribs to the pot and add enough water to barely cover them (1 1/2 to 2 quarts). Add bay leaves, bring the liquid to a boil, adjust heat to maintain a bare simmer, and cover the pot with a lid, leaving it slightly cracked to allow steam to escape.
  • Cook until a toothpick or skewer inserted into the meaty part of the largest short rib shows very little resistance but isn't falling apart, 2 to 2 1/2 hours. Using a spatula and tongs, carefully transfer the short ribs to a plate. Strain the braising liquid through a fine-mesh strainer into a fresh pot. Discard the solids.
  • Pick any stray spices or aromatics off the short ribs and discard. Return the short ribs to the braising liquid. For best results, allow short ribs to cool in the liquid on the countertop, then refrigerate overnight. Once liquid has chilled, using a ladle, skin and discard most - but not all - of the fat from the surface.
  • To serve: If you have the right number of ribs for each guest, you can reheat them on the bone. If not, gently separate the meat from the bone (including the tendons) and break the meat into big chunks with your fingers before reheating. Bring broth and short ribs to a simmer. Add vinegar and season broth to taste with salt. Keep hot.
  • Meanwhile, bring a large pot of salted water to a boil. Add greens and cook until tender-crisp, about 1 minute. Remove greens with a slotted spoon or tongs and set aside. Return water to a boil and cook noodles according to package instructions. Drain noodles and divide among four serving bowls. Top with short ribs, divide the greens evenly among the bowls, and ladle the broth over the top. Place a small pile of chopped Chinese pickled vegetable or sauerkraut on top of each short rib, sprinkle with chopped cilantro, and serve.

Tips:

  • Choose high-quality ingredients: Use fresh, high-quality ingredients for the best flavor. Look for well-marbled beef, flavorful broth, and fresh vegetables.
  • Marinate the beef: Marinating the beef in a mixture of soy sauce, rice wine, and spices helps to tenderize it and add flavor.
  • Use a variety of vegetables: This recipe includes carrots, celery, and bok choy, but you can also add other vegetables like broccoli, bell peppers, or mushrooms.
  • Don't overcook the noodles: Cook the noodles according to the package instructions, but be careful not to overcook them. They should be tender but still have a bit of a bite to them.
  • Add the noodles at the end: Add the noodles to the soup just before serving so that they don't absorb too much of the broth.
  • Serve with toppings: Serve the soup with a variety of toppings like chopped cilantro, green onions, and chili oil.

Conclusion:

Taiwanese spicy beef noodle soup is a delicious and flavorful dish that is perfect for a cold day. It is made with a rich beef broth, tender beef, and a variety of vegetables. The soup is also customizable, so you can adjust the spice level and add your favorite vegetables. If you are looking for a new and exciting soup recipe, this Taiwanese spicy beef noodle soup is a great option.

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