Noodles - Taiwan beef noodle soup recipe

Author: Chester Mcdowell  

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 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. Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens and fresh scallions and cilantro.

Taiwanese Beef Noodle Soup: In an Instant Pot or On the Stove

Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens and fresh scallions and cilantro.
Provided by: Kaitlin
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 10 servings
Cuisine: Taiwanese/Chinese
Number of ingredients: 29

Ingredients:

• 3 pounds beef shank ((1.4 kg, cut into 2-inch chunks))
• 2 tablespoons oil
• A 2-inch piece of ginger ((smashed))
• 6 cloves garlic ((smashed))
• 3 scallions ((cut into 2-inch segments))
• 1 onion ((cut into wedges))
• 1 tomato ((cut into wedges))
• 4 dried chilies ((ripped in half))
• 1 tablespoon tomato paste
• 2 tablespoons spicy bean paste (douban jiang)
• 2 teaspoons sugar
• 1/2 cup soy sauce
• 1/2 cup Shaoxing wine
• 8 cups water ((to make the soup broth))
• 1 Chinese aromatic herb packet
• 32 ounces fresh wheat (white) noodles ((900g))
• A small handful of bok choy for each serving
• Cilantro ((finely chopped))
• Scallions ((finely chopped))
• Pickled mustard greens ((to taste, also known as snow vegetable or 雪菜; note this is different from Cantonese haam choy))
• 4 star anise
• 1 Chinese cinnamon stick
• 3 bay leaves
• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• 1 teaspoon coriander seeds
• 2 tablespoons Sichuan peppercorns
• ¼ teaspoon five spice powder
• ¼ teaspoon black pepper

Nutrition:

• Calories: 435 kcal
• Carbohydrate: 57 g
• Protein: 31 g
• Fat: 8 g
• Saturated Fat: 1 g
• Cholesterol: 32 mg
• Sodium: 981 mg
• Fiber: 7 g
• Sugar: 10 g
• Serving Size: 1 serving

How to cook:

1. Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities.
2. Next, in your instant pot, turn on the saute setting. Add the oil, crushed ginger, garlic, scallions, and onions in that order. Stir to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.
3. Next, add the meat to the pot. Then add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.
4. Pour 8 cups of water into the instant pot. Add the spice packet. The instant pot should be filled to the 10-cup line; it shouldn’t be more than ⅔ of the way full per safety instructions. Our instant pot is the largest size (8 quarts); if yours is smaller, you can halve the recipe accordingly.
5. Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 100 minutes on the Meat/Stew setting. If you don’t have an instant pot, you can use a regular pot on the stove, but instead, cook the soup on a low simmer for 3-4 hours.
6. When the instant pot timer is up, carefully release the pressure valve (wear an oven mitt, so you don’t scald yourself!). Boil some noodles per package instructions, and in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender.
7. Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and generous sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard greens. Pro tip, buy the pre-seasoned spicy mustard greens and you can use them straight out of the package. If you are using the non-spicy version (from a can, for example), chop and saute with a little oil, a few chopped dried red chilies, and a pinch of sugar.

Notes: Taiwanese Beef Noodle Soup, Add the doubanjiang and stir-fry for another minute. Then stir through the tomatoes and the brown sugar. Now add the dark soy sauce, soy sauce, Chinese wine and

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Taiwanese Beef Noodle Soup Recipe by Tasty

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
Yields: 6 servings
Cuisine: Taiwanese
Number of ingredients: 23

Ingredients:

• 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

Nutrition:

• Calories: 838 calories
• Carbohydrate: 74 grams
• Fat: 31 grams
• Fiber: 5 grams
• Protein: 66 grams
• Sugar: 13 grams

How to cook:

1. 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.
2. Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
3. 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.
4. Add the sliced beef.
5. Add the dark soy sauce, for color, stir, then add the rice wine.
6. Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
7. 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.
8. 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.
9. 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.
10. Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
11. 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.
12. Enjoy!

Notes: Instant Pot Taiwanese Beef Noodle Soup, Pressure Cook Beef Broth Add browned beef, 3 tbsp (45ml) regular soy sauce, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) dark soy sauce, ½ tsp (1

Taiwanese Beef Noodle Soup

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
Total time: 660 minutes
Yields: 6 servings
Cuisine: asian
Number of ingredients: 29

Ingredients:

• 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

How to cook:

1. 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.
2. 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.)
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.

Notes: Taiwanese Beef Noodle Soup Recipe by Tasty, Ingredients · 6 qt water, plus more as needed · 2 lb beef shank · 6 scallions, halved crosswise, divided · 8 slices fresh ginger, divided · 6 pods

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.
Provided by: Jacky Kwok
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 0 servings
Cuisine: Chinese,taiwanese
Number of ingredients: 19

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

How to cook:

1. Cut your boneless beef shank into 2-3 inch pieces then place the beef in boiling water for 10 minutes. Drain and rinse with water to clean.
2. Prepare your vegetables. Quarter your onion, slice ginger, cut scallion whites into 3 inch segments, and crush garlic.
3. 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.
4. Add sugar, chili bean sauce, tomato paste, soy sauce, dark soy sauce, and Shaoxing rice wine. Stir for 2 minute until bubbles.
5. 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.
6. 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.
7. Cook Shanghai thick noodle in boiling water for 2 minutes.
8. Assemble your bowl with bok choy, tender beef, broth, and green onions.
9. 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.

Notes: Mom's Famous Taiwanese Beef Noodle Soup, Braised Beef ; 2.5-3 lbs beef chuck roast ; ¼ cup rock sugar ; 2 tbsps doubanjiang, Chinese bean paste, spicy or regular ; ¼ cup hot water ; 5 slices