• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Connie Veneracion explores Asian food, history and culture

  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Search

  • All Recipes
    • Chinese
    • Japanese
    • Korean
    • Taiwanese
    • Thai
    • Vietnamese
    • Asian Fusion
    • Instant Noodles (Ramen)
  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Pop Tales
  • About
  • Privacy
  • All Recipes
  • Chinese
  • Japanese
  • Korean
  • Taiwanese
  • Thai
  • Vietnamese
  • Fusion
You are here: Home / All Recipes / How to Cook Taiwanese Beef Noodle Soup at Home

Taiwanese Beef Noodle Soup

Connie Veneracion
Don't go looking for Sichuan spices in this recipe. Taiwanese beef noodle soup was "invented" because, back in the day, there were no Sichuan spices in Taiwan.
I used rice noodles but there's no reason why you can't go for egg noodles if that is your preference or if that is what is more readily available in your neighborhood.
Taiwanese Beef Noodle Soup Recipe
Prep Time 15 mins
Cook Time 8 hrs 10 mins
Course Main Course
Cuisine Taiwanese
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • cooking oil for browning
  • 750 grams beef shank (bone-in)
  • 6 cloves garlic lightly pounded
  • 2 shallots unpeeled, cut into halves
  • 1 thumb-sized knob ginger rinsed and scrubbed (no need to peel)
  • 1 star anise
  • ¼ teaspoon whole black peppercorns
  • 1 bird’s eye chili finely sliced
  • 3 to 4 tablespoons chili bean sauce (see notes after the recipe)
  • ¼ cup soy sauce
  • 2 tablespoons white sugar or more, if you have a sweet tooth
  • ½ tablespoon rice vinegar
  • salt as needed
  • rice noodles for four people or egg noodles, prepared according to package directions
  • 8 bunches bok choy halved, rinsed well, and blanched
  • quail eggs hard-boiled and shelled (optional)
  • toasted sesame seeds
  • finely sliced scallions

Instructions
 

  • Heat about three tablespoons cooking oil in a wide and deep thick-bottomed pan.
  • Brown the beef, in batches if necessary, turning the pieces around for even coloring.
  • Scoop out the browned beef and transfer to the slow cooker.
  • Add the garlic, shallots, ginger, peppercorns, bird’s eye chili, star anise, chili bean sauce, soy sauce, rice vinegar and sugar.
  • Pour in enough water to cover the beef.
  • Set the heat to LOW, cover the cooker and leave the beef to cook for about eight hours.
  • When the beef is done, scoop out and cut into chunks.
  • To assemble the Taiwanese beef noodle soup, place noodles in a bowl. Lay bok choy and quail eggs (if using) on the side. Place four to five pieces of beef on top. Ladle plenty of broth over them. Sprinkle with toasted sesame seeds and scallions. Serve hot.

Notes

There is Taiwanese chili bean paste (preserved in oil) and there is Sichuan chili bean paste (preserved in vinegar). I prefer the Taiwanese kind for this recipe (for obvious reasons) but, if unavailable, Lee Kum Kee’s chili bean paste is an okay substitute. If using Lee Kum Kee, there is no need to add rice vinegar to the cooking liquid.
Keyword Noodle Soup
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

More Taiwanese food
Taiwanese Popcorn Chicken Recipe

Taiwanese Popcorn Chicken

Lu Rou Fan (Taiwanese Braised Minced Pork Over Rice) Recipe

Lu Rou Fan (Taiwanese Braised Minced Pork Over Rice)

Oyster Omelette

Oyster Omelette

Inside my Asian kitchen

Kani, "crab sticks" made with pulverized fish

There is no Crab Meat in Crab Sticks

Mussels

Do Mussels and Clams Need to be Soaked Before Cooking?

non-stick pan

How to Cook, Lesson 2: Five Essential Kitchen Tools

Asian food tales

Bubble milk tea. Tamsui waterfront, New Taipei City

A Bubble Tea Story

Lotus tea from Saigon

A Vietnamese Lotus Tea Guide. And Story.

In Jiufen, Gazing at the Breathtaking View While Sipping Tea and Nibbling at Cakes at Amei Tea House

Explore Asia

Solving the Puzzle of Alfonso Ossorio and “The Angry Christ” Mural

Solving the Puzzle of Alfonso Ossorio and “The Angry Christ” Mural

Inside the Lucky Plaza Mall, Singapore

Singapore’s Penal System May Be Harsh, But…

Lechon for lunch at the hacienda, Cadiz City

7 Days of the Best Negrense Food in Bacolod and Cadiz

July 3, 2019 : All Recipes, Cooking Taiwanese, Noodles, Rice & Grains
Previous Post: « Taiwanese beef noodle soup at a food court in Taipei Demystifying Taiwanese Beef Noodle Soup
Next Post: About XO Sauce XO Sauce from Taipei »

Sidebar

Asian Pop Tales

Scene from "Vagabond" | Image credit: Netflix

“Vagabond” is not a Heavyweight Spy Story But It Pushes All the Right Buttons

Cutting scallions with scissors in "Always Be My Maybe" | Image credit: Netflix

Kimchi-jjigae and Asian-Americans in “Always Be My Maybe”

Scene from Samurai Gourmet | Image credit: Netflix

“Samurai Gourmet”

  • About
  • Privacy & Usage
  • Full Archive

Everything © Connie Veneracion. ALL RIGHTS RESERVED.