Welcome to Day 21 of cooking Street Food on TikTok for 21 Days! I had to finish off the series strong and go back to my roots with my family’s Taiwanese Beef Noodle Soup Recipe. Out of all the recipes I’ve made, this is the one where I would 100% recommend that you make this fall! The savory, slightly spicy soup pairs perfectly with noodles, and the beef are cooked so tenderly that you can break apart with a fork!
Taiwanese Beef Noodle Soup is like your family’s chicken noodle soup recipe. There are so many variations of how to make it, but this is the one that I grew up eating. I remember coming home after school, and I can smell the soup boiling from a block away! I am not exaggerating; it is THAT GOOD.
It is time-consuming but super easy to make! I have made it multiple times in an Instant Pot with the same steps; if you want a video tutorial, I will be happy to do an Instant Pot series as well.
60 SECONDS VIDEO TUTORIAL: https://bit.ly/2IL47Qt
Ingredients
2.5 pounds of Boneless Beef Shank
3 slices of Ginger
6 cloves of Garlic (peeled)
1 whole Yellow Onion (sliced)
2 medium-sized Tomato (diced to chunks)
1 tablespoon of Tomato Paste
1.5 tablespoon of Spicy or regular Doubanjiang (bean paste)
1 tablespoon of Sugar
1/4 cup of Soy Sauce
¼ cup of Dark Soy Sauce
½ cup of Shao Shin Wine (Chinese cooking wine)
4-6 cups of Water (depending on how salty you like it)
2 Star anise
6 Whole Red Chilli
1 tablespoon of Sichuan Peppercorns
2 bay leaves
White Noodle
Cilantro
Green Onion
- Boil a pot of hot water and add in the beef shank, boil for 5 minutes and rinse with cold water to get rid of the blood scum. Slice the beef into chunks and let it sit on the side. If you are using the same pot, make sure to discard the whole pot of water and wash it.
- Heat the pot (medium heat) and add some oil; add in the sliced onion, tomato, ginger, and peeled garlic, Sautee for 2-3 minutes or until fragrant.
- Add in Sichuan Peppercorn, Red Chilli, and Star Anise and saute for 30 seconds.
- Add in the beef and sugar, black bean paste, and tomato paste & sauté for another 2-3 minutes.
- Pour in Shao Shin Wine, Dark Soy Sauce, and Soy Sauce, and once everything is mixed together and nothing is sticking to the bottom, add in 4-6 cups of water. Add the bay leaf and bring to boil.
- Once boiling, you can put the lid on and turn to low heat & simmer for 2-3 hours.
- Remove the beef and strain the broth if you want a clear broth! This step is optional. Taste for seasoning
- Boil pot of water and cook the noodles
- In a large bowl, add in the strained noodle, hot broth & beef. Top with your own choice of garnishments (cilantro, green onion, Chinese pickled cabbage & chili oil)
ENJOY!!
