Taiwanese Beef Noodle Soup
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
8 people
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Calories
239 kcal
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Course
Main Course
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Cuisine
Chinese
Taiwanese Beef Noodle Soup
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Taiwanese beef noodle soup, niu rou mian, is a soup native to Taiwan, sometimes referred to as “Sichuan beef noodle soup"
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Ingredients
- 3 lb beef shank (or beef cheek, cut into 1½ inch (4 cm) dice)
- 3 tablespoons soybean oil (or peanut oil)
- 1 2-inch / 5 cm piece fresh ginger, grated
- 7 cloves garlic , crushed
- 6 scallions , cut into 2-inch (5 cm) segments
- 1 onion , cut into strips
- 2 tomatoes , peeled, seeded and cut into 8 wedges
- 5 dried red hot peppers , halved lengthwise
- 2 teaspoons tomato paste
- 2 tablespoons doubanjiang (spicy paste of fermented soybeans)
- 2 teaspoons sugar
- ½ cup soy sauce
- ½ cup Shaoxing wine
- 2 quarts 2 l of water (for the broth)
- 1 packet Lu Liào Bāo (lu bao - mixture of spices and Chinese herbs)
- 16 oz. white fresh wheat noodles
- 4 baby bok choy , ½ per serving
- cilantro , finely chopped
- scallion stalks , cut into rings
- Marinated kai choy leaves (Chinese mustard leaves)
- 2 fresh red hot peppers , cut into thin rings (optional)
Equipment
- Dutch oven
- Strainer
- Electric cooker (or classic pressure cooker)
Instructions
- Place the beef in a Dutch oven, cover it with water and place it on a high heat.
- Boil for 1 minute.
- Drain it in a colander and rinse it thoroughly with lukewarm fresh water to remove impurities and blood.
- Then, in an electric cooker or a classic pressure cooker, heat the oil over medium heat.
- Add the ginger, garlic, scallions and onion in that order, stirring for a few seconds between adding each ingredient.
- Stir to lightly caramelize everything.
- Add the tomatoes and dried peppers.
- Add the meat, tomato paste, spicy bean paste, sugar, soy sauce and Shaoxing wine, and mix everything well.
- Pour in the 2 quarts (2 liters) of water. Add the packet of Chinese spices and herbs (lu bao) and mix.
- Close the cooker and cook under pressure for 30 minutes over medium heat then 2 hours over very low heat.
- When the cooking time is over, carefully release the pressure valve.
- Boil noodles in plenty of water according to package directions. Drain them.
- In the noodle cooking water, blanch the halved baby bok choys lengthwise for 2 minutes or until just tender.
- Serve each bowl of beef noodle soup with a serving of noodles, ½ baby bok choy and generous pinches of cilantro, slices of scallion, marinated Chinese mustard leaves, and, optionally, slices of fresh red pepper (optional) .
Notes
- To prepare homemade lu bao, the Chinese herbal and spice blend, tie the following ingredients in cheesecloth: 4 anise stars 1 stick Chinese cinnamon 3 bay leaves 1 tablespoon fennel seeds 1 tablespoon cumin seeds 1 teaspoon coriander seeds 2 tablespoons Sichuan pepper ¼ teaspoon Chinese five spice powder ¼ teaspoon white pepper
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