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5 from 2 votes

Taiwanese Beef Noodle Soup

Time to level up your noodle soup game. Be sure to cook your noodles separately before adding the broth in. See above paragraphs for tips on how to get the perfect broth richness and flavor.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Chinese, taiwanese
Keyword: beef, beef noodles, braised beef, noodles, soup

Ingredients

  • 500 g Shanghai thick noodles
  • 2-3 lbs beef shank (about 3 boneless beef shank)
  • 1 tbsp oil
  • 2 slices ginger
  • 1 medium yellow onion
  • 2 scallion whites
  • 6 cloves crushed garlic
  • 3 dried red chillies
  • 2 tbsp sugar
  • 3 tbsp chili bean sauce (toban djang 辣豆瓣醬)
  • 1 tbsp tomato paste
  • 3 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • ¼ cup Shaoxing rice wine
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 star anise
  • 1 dried orange peel
  • 1½ - 2 L water

Instructions

  • Cut your boneless beef shank into 2-3 inch pieces.
    2-3 lbs beef shank
  • Then place the beef in boiling water for 10 minutes to remove the scum.
  • Drain and rinse with water to clean.
  • Prepare your vegetables. Quarter your onion, slice ginger, cut scallion whites into 3 inch segments, and crush garlic.
    2 slices ginger, 1 medium yellow onion, 2 scallion whites, 6 cloves crushed garlic
  • In a pot or wok, heat up oil over medium-high heat. Add ginger, onions, scallion whites, garlic, and dried red chilies. Stir for 1 minute.
    2 slices ginger, 1 medium yellow onion, 2 scallion whites, 6 cloves crushed garlic, 3 dried red chillies, 1 tbsp oil
  • Add sugar, chili bean sauce, tomato paste, soy sauce, dark soy sauce, and Shaoxing rice wine. Stir for 2 minute until bubbles.
    2 tbsp sugar, 3 tbsp chili bean sauce , 1 tbsp tomato paste, 3 tbsp soy sauce, 2 tbsp dark soy sauce, ¼ cup Shaoxing rice wine
  • Add that mixture into your pressure cooker pot along with the drained beef, water, and aromatics. Add just enough water to cover the beef about 1½ - 2 liters.
    1 cinnamon stick, 2 bay leaves, 2 star anise, 1 dried orange peel, 1½ - 2 L water
  • Pressure cook accordingly for 45 minutes or until beef is tender. If you don't have a pressure cooker, allow this to simmer covered for at least 3 hours until the beef is completely tender.
  • Cook Shanghai thick noodle in boiling water for 2 minutes.
    500 g Shanghai thick noodles
  • Assemble your bowl with bok choy, tender beef, broth, and green onions.
  • TIP: if you find there is not enough flavor in the broth, place it over the stove on high heat uncovered and let it reduce for 10-20 minutes or until you desired richness.