Taiwanese Beef Noodle Soup (Niu Rou Mian)
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 20 mins
-
Servings
6 servings
-
Calories
588 kcal
-
Course
Main Course, Soup
Taiwanese Beef Noodle Soup (Niu Rou Mian)
Report
A comforting bowl of flavorful noodles and fork tender beef comprise this hearty Taiwanese soup.
Share:
Ingredients
- 2 to 3 tablespoons vegetable oil or peanut oil
- 2 pounds beef stew meat preferably boneless shank, cut into 2-inch cubes
- 6 fresh ginger thick slices, peeled
- 6 garlic smashed, cloves
- 2 scallions trimmed and coarsely chopped, whole
- 2 to 3 red chili small, fresh
- 1 large plum tomato coarsely chopped
- 2 tablespoons sugar
- 1 tablespoon chili bean sauce
- 1 cup rice wine
- ½ cup soy sauce I use low-sodium, light
- ¼ cup dark soy sauce
- 2 ½ quarts water
- 1 tablespoon Sichuan peppercorn
- ½ teaspoon five-spice powder
- 2 star anise
- 1 ½ pounds wheat noodles any width, Asian
- 1 scallion trimmed and thinly sliced, whole
- 8 baby bok choy or substitute spinach, sweet potato leaves, Swiss chard, or other leafy green (optional, small heads, gently blanched
Instructions
- Heat 1 tablespoon of the oil in a large soup pot or Dutch oven over medium-high heat. Once hot, add as much of the beef as will fit on the bottom of the pan without too much overlap (you may need to work in batches). Cook, flipping with tongs, until both sides are gently browned, 5 to 6 minutes total. Repeat with the remaining beef, adding more oil as needed. Transfer the meat to a dish and set aside.
- Add another tablespoon of the oil, if needed, to the same saute pot until just hot. Add the ginger, garlic, scallions, chilies, and tomato. Cook, stirring occasionally, until very fragrant and the vegetables are softened, 3 to 4 minutes. Stir in the sugar and cook until dissolved and the mixture is bubbling. Return the beef and stir in the chili bean sauce.
- Stir in the rice wine and bring to a boil, scraping the bottom of the pot to release any browned bits. Let boil for a minute, then add the light and dark soy sauces, the water, peppercorns, five-spice powder, and star anise. Bring just to a boil and then reduce to a low simmer. Skim the scum that rises to the top of the pot. Cover and cook at a low simmer for at least 2 hours, preferably 3 hours.
- Cook the noodles according to the package instructions. Divide among individual serving bowls. Ladle the soup into each bowl with chunks of the beef, to with scallions and the blanched green vegetables, if using, and serve.
Notes
- Adapted from The Food of Taiwan
Nutrition Information
Show Details
Calories
588kcal
(29%)
Carbohydrates
51g
(17%)
Protein
39g
(78%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
2g
(10%)
Cholesterol
60mg
(20%)
Sodium
1847mg
(77%)
Potassium
517mg
(11%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 39g | 78% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 1847mg | 77% |
| Potassium | 517mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
