![\"Taiwanese](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2019\/07\/Taiwanesebeef-noodle-soup.jpg\")
<\/figure>\n\n\n\nMain Ingredients to Prepare the Beef Noodle Soup<\/h2>\n\n\n\nKey ingredients<\/h4>\n\n\n\n\n- Noodles<\/strong> \u2013 You can use almost any type of noodles for Taiwanese beef noodle soup, but I prefer hand-pulled noodles for their chewy texture. Blanch the noodles in boiling water until al dente, following the cooking time stated on the packaging instructions.<\/li>\n\n\n\n
- Beef<\/strong> \u2013 Cuts like beef shank, brisket, tendon, or chuck are ideal. These tougher, fattier cuts become wonderfully tender after slow braising.<\/li>\n\n\n\n
- Aromatics<\/strong> \u2013 Ginger, scallions (green onions), and garlic are the classic trio for braised meats. Use the white part of the scallions for saut\u00e9ing, and slice the green part into thin rings for garnish before serving.<\/li>\n\n\n\n
- Spices<\/strong> \u2013 I use cinnamon stick and star anise, but you can also add cloves. Other common additions include bay leaves and a few Sichuan peppercorns or black pepper for extra heat and complexity.<\/li>\n<\/ul>\n\n\n\n
Seasonings <\/h4>\n\n\n\n\n- Doubanjiang (Szechuan chili bean paste \/ dou ban jiang<\/strong>)<\/a><\/strong> \u2013 This broad bean paste is the soul of many Szechuan dishes and has no true substitute. It adds a deep, savory, spicy flavor to the beef broth. If omitted, increase the light soy sauce or add extra salt to balance the flavor.<\/li>\n\n\n\n
- Dried chilies<\/a><\/strong> \u2013 Omit if you prefer less heat. Fresh red chilies can be used, but dried ones pack a spicier punch.<\/li>\n\n\n\n
- Dried orange peel (Chenpi \u9648\u76ae)<\/a><\/strong> \u2013 A traditional spice in Chinese braises, adding subtle citrus notes that pair beautifully with beef.<\/li>\n\n\n\n
- Brown sugar<\/strong> \u2013 Adds a hint of caramelized sweetness. White sugar works fine, and some Chinese cooks prefer rock sugar for a smoother mouthfeel.<\/li>\n\n\n\n
- Tomato paste<\/strong> <\/a>\u2013 Gives the stew a rich red hue and a touch of tanginess. Ketchup can be used as a substitute.<\/li>\n<\/ul>\n\n\n\n
![\"Taiwanese](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2019\/07\/Taiwanese-beef-noodle-soup-recipe.jpg\")
<\/figure>\n\n\n\nHow to Prepare Taiwanese Beef Noodles<\/h2>\n\n\n\n
I\u2019ve divided the preparation into a few clear sections. While it may look lengthy at first glance, that\u2019s only because I\u2019ve included all the details to help you get the best results. The actual cooking process is quite straightforward, especially if you use a multi-cooker, which can speed things up considerably.<\/p>\n\n\n\n
1. Blanch the Beef (Optional)<\/h3>\n\n\n\n
Blanching the beef before making Chinese braised beef is optional, but it\u2019s a common practice in traditional Chinese cooking. This step helps remove blood and other impurities that rise to the surface as foam, keeping the braising liquid clear rather than cloudy. It also reduces any strong, gamey taste, especially in tougher cuts like brisket or shin.<\/p>\n\n\n\n
\n- Cut the beef across the grain into cubes about 1.5 inches in size.<\/li>\n\n\n\n
- In a pot of water, add a few slices of ginger and several scallion sections (about 5 cm long).<\/li>\n\n\n\n
- Add the beef and bring to a boil, then continue for about 5 minutes.<\/li>\n\n\n\n
- Remove the beef, rinse it thoroughly under cold running water to wash away all the impurities, then drain it in a colander. The beef is now ready for braising.<\/li>\n<\/ul>\n\n\n\n
2. Brown the Beef (Optional but Highly Recommended)<\/h3>\n\n\n\n
Browning the beef adds a deep, rich flavor that can\u2019t be achieved any other way.<\/p>\n\n\n\n
\n- Heat some cooking oil in a well-seasoned wok or large skillet over medium-high heat. Once the oil is hot, add the well-drained beef in a single layer. Sear without moving the pieces for a few minutes until the underside is nicely browned.<\/li>\n\n\n\n
- Turn the beef and brown the other side. You\u2019ll notice a wonderful aroma starting to rise from the pan. Keep the heat at medium to avoid burning, and be patient,<\/li>\n\n\n\n
- When the beef is brown on both sides, remove it. Then add a splash of hot water to deglaze the pan, scraping up any browned bits. Keep this flavorful liquid to use later for braising.<\/li>\n<\/ul>\n\n\n\n
3. Braise the Beef<\/h3>\n\n\n\n\n- In the same wok or pan, heat a little oil and saut\u00e9 the ginger slices, garlic cloves, and the white section of the scallions until fragrant. Add the onion chunks and cook until they soften and turn translucent.<\/li>\n\n\n\n
- Stir in the spices, followed by the brown sugar, Shaoxing wine, light soy sauce, dark soy sauce, salt, chili bean paste, and tomato paste. Mix well so the aromatics and spices are coated in the seasonings.<\/li>\n\n\n\n
- Transfer everything to a clay pot or large Dutch oven. Add the browned beef along with the deglazing liquid from Step 2. Pour in enough boiling water to fully cover the beef, then reduce the heat to a gentle simmer. Keep the heat low and steady, adding more hot water if the liquid level drops during cooking.<\/li>\n\n\n\n
- Simmer until the beef is tender. Before turning off the heat, taste the soup and adjust the seasoning. A small splash of rice wine at this stage will help lift the flavors. Aim for a slightly more savory and salty profile since the broth will be served with plain noodles.<\/li>\n<\/ul>\n\n\n\n
4. Prepare the Noodles<\/h3>\n\n\n\n
You can serve Taiwanese beef noodles in two main styles, and you can even swap in other noodles, such as rice noodles.<\/p>\n\n\n\n
a. Soup noodles: <\/strong>Dilute the braising liquid with hot water, then adjust the seasoning to your preferred saltiness. Place the cooked noodles in a bowl, ladle the hot soup over them, and top with the braised beef.<\/p>\n\n\n\nb. Dry noodles: <\/strong>Place the blanched noodles on a plate and toss them with a mixture of oyster sauce, light soy sauce, sesame oil, and ground white pepper. Spoon the braised beef on top.<\/p>\n\n\n\nFor either version, you can add hard-boiled eggs<\/a> for extra protein and garnish with blanched vegetables such as bok choy for a fresh, colorful touch. Serve immediately while hot.<\/p>\n\n\n
- \n
- Noodles<\/strong> \u2013 You can use almost any type of noodles for Taiwanese beef noodle soup, but I prefer hand-pulled noodles for their chewy texture. Blanch the noodles in boiling water until al dente, following the cooking time stated on the packaging instructions.<\/li>\n\n\n\n
- Beef<\/strong> \u2013 Cuts like beef shank, brisket, tendon, or chuck are ideal. These tougher, fattier cuts become wonderfully tender after slow braising.<\/li>\n\n\n\n
- Aromatics<\/strong> \u2013 Ginger, scallions (green onions), and garlic are the classic trio for braised meats. Use the white part of the scallions for saut\u00e9ing, and slice the green part into thin rings for garnish before serving.<\/li>\n\n\n\n
- Spices<\/strong> \u2013 I use cinnamon stick and star anise, but you can also add cloves. Other common additions include bay leaves and a few Sichuan peppercorns or black pepper for extra heat and complexity.<\/li>\n<\/ul>\n\n\n\n
Seasonings <\/h4>\n\n\n\n
- \n
- Doubanjiang (Szechuan chili bean paste \/ dou ban jiang<\/strong>)<\/a><\/strong> \u2013 This broad bean paste is the soul of many Szechuan dishes and has no true substitute. It adds a deep, savory, spicy flavor to the beef broth. If omitted, increase the light soy sauce or add extra salt to balance the flavor.<\/li>\n\n\n\n
- Dried chilies<\/a><\/strong> \u2013 Omit if you prefer less heat. Fresh red chilies can be used, but dried ones pack a spicier punch.<\/li>\n\n\n\n
- Dried orange peel (Chenpi \u9648\u76ae)<\/a><\/strong> \u2013 A traditional spice in Chinese braises, adding subtle citrus notes that pair beautifully with beef.<\/li>\n\n\n\n
- Brown sugar<\/strong> \u2013 Adds a hint of caramelized sweetness. White sugar works fine, and some Chinese cooks prefer rock sugar for a smoother mouthfeel.<\/li>\n\n\n\n
- Tomato paste<\/strong> <\/a>\u2013 Gives the stew a rich red hue and a touch of tanginess. Ketchup can be used as a substitute.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\nHow to Prepare Taiwanese Beef Noodles<\/h2>\n\n\n\n
I\u2019ve divided the preparation into a few clear sections. While it may look lengthy at first glance, that\u2019s only because I\u2019ve included all the details to help you get the best results. The actual cooking process is quite straightforward, especially if you use a multi-cooker, which can speed things up considerably.<\/p>\n\n\n\n
1. Blanch the Beef (Optional)<\/h3>\n\n\n\n
Blanching the beef before making Chinese braised beef is optional, but it\u2019s a common practice in traditional Chinese cooking. This step helps remove blood and other impurities that rise to the surface as foam, keeping the braising liquid clear rather than cloudy. It also reduces any strong, gamey taste, especially in tougher cuts like brisket or shin.<\/p>\n\n\n\n
- \n
- Cut the beef across the grain into cubes about 1.5 inches in size.<\/li>\n\n\n\n
- In a pot of water, add a few slices of ginger and several scallion sections (about 5 cm long).<\/li>\n\n\n\n
- Add the beef and bring to a boil, then continue for about 5 minutes.<\/li>\n\n\n\n
- Remove the beef, rinse it thoroughly under cold running water to wash away all the impurities, then drain it in a colander. The beef is now ready for braising.<\/li>\n<\/ul>\n\n\n\n
2. Brown the Beef (Optional but Highly Recommended)<\/h3>\n\n\n\n
Browning the beef adds a deep, rich flavor that can\u2019t be achieved any other way.<\/p>\n\n\n\n
- \n
- Heat some cooking oil in a well-seasoned wok or large skillet over medium-high heat. Once the oil is hot, add the well-drained beef in a single layer. Sear without moving the pieces for a few minutes until the underside is nicely browned.<\/li>\n\n\n\n
- Turn the beef and brown the other side. You\u2019ll notice a wonderful aroma starting to rise from the pan. Keep the heat at medium to avoid burning, and be patient,<\/li>\n\n\n\n
- When the beef is brown on both sides, remove it. Then add a splash of hot water to deglaze the pan, scraping up any browned bits. Keep this flavorful liquid to use later for braising.<\/li>\n<\/ul>\n\n\n\n
3. Braise the Beef<\/h3>\n\n\n\n
- \n
- In the same wok or pan, heat a little oil and saut\u00e9 the ginger slices, garlic cloves, and the white section of the scallions until fragrant. Add the onion chunks and cook until they soften and turn translucent.<\/li>\n\n\n\n
- Stir in the spices, followed by the brown sugar, Shaoxing wine, light soy sauce, dark soy sauce, salt, chili bean paste, and tomato paste. Mix well so the aromatics and spices are coated in the seasonings.<\/li>\n\n\n\n
- Transfer everything to a clay pot or large Dutch oven. Add the browned beef along with the deglazing liquid from Step 2. Pour in enough boiling water to fully cover the beef, then reduce the heat to a gentle simmer. Keep the heat low and steady, adding more hot water if the liquid level drops during cooking.<\/li>\n\n\n\n
- Simmer until the beef is tender. Before turning off the heat, taste the soup and adjust the seasoning. A small splash of rice wine at this stage will help lift the flavors. Aim for a slightly more savory and salty profile since the broth will be served with plain noodles.<\/li>\n<\/ul>\n\n\n\n
4. Prepare the Noodles<\/h3>\n\n\n\n
You can serve Taiwanese beef noodles in two main styles, and you can even swap in other noodles, such as rice noodles.<\/p>\n\n\n\n
a. Soup noodles: <\/strong>Dilute the braising liquid with hot water, then adjust the seasoning to your preferred saltiness. Place the cooked noodles in a bowl, ladle the hot soup over them, and top with the braised beef.<\/p>\n\n\n\n
b. Dry noodles: <\/strong>Place the blanched noodles on a plate and toss them with a mixture of oyster sauce, light soy sauce, sesame oil, and ground white pepper. Spoon the braised beef on top.<\/p>\n\n\n\n
For either version, you can add hard-boiled eggs<\/a> for extra protein and garnish with blanched vegetables such as bok choy for a fresh, colorful touch. Serve immediately while hot.<\/p>\n\n\n
- Dried chilies<\/a><\/strong> \u2013 Omit if you prefer less heat. Fresh red chilies can be used, but dried ones pack a spicier punch.<\/li>\n\n\n\n
- Beef<\/strong> \u2013 Cuts like beef shank, brisket, tendon, or chuck are ideal. These tougher, fattier cuts become wonderfully tender after slow braising.<\/li>\n\n\n\n