Taiwanese-style Beef Noodle Soup

Ingredients

While Pho typically uses a delicate broth with aromatic herbs, Taiwanese-style Beef Noodle Soup features a robust and spicy broth made with soy sauce, star anise, and Sichuan peppercorns. The noodles are thicker and chewier, and the dish is often garnished with pickled mustard greens and chili oil for an extra kick. We alse have the original recipe for Pho, so you can check it out.

• 500g (1.1 lb) beef shank, thinly sliced 500g (1.1 lb) beef shank, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, sliced 1 onion, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch piece of ginger, sliced 1-inch piece of ginger, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon doubanjiang (fermented broad bean paste) 1 tablespoon doubanjiang (fermented broad bean paste)
• 1 tablespoon chili bean sauce 1 tablespoon chili bean sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• Salt, to taste Salt, to taste
• 300g (10.5 oz) thick wheat noodles 300g (10.5 oz) thick wheat noodles
• 1 cup pickled mustard greens, chopped 1 cup pickled mustard greens, chopped
• 2 green onions, chopped 2 green onions, chopped
• Chili oil, for garnish Chili oil, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the beef shank slices and cook until browned.
3. 3.
   Stir in the soy sauce, dark soy sauce, doubanjiang, chili bean sauce, and tomato paste. Cook for 2 minutes.
4. 4.
   Add the cinnamon stick, star anise, Sichuan peppercorns, beef broth, water, and brown sugar. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any impurities that rise to the surface.
5. 5.
   While the broth simmers, cook the wheat noodles according to package instructions. Drain and set aside.
6. 6.
   Once the broth is ready, season with salt to taste.
7. 7.
   To serve, divide the cooked noodles among bowls. Ladle the hot broth over the noodles, ensuring each bowl has a generous amount of beef slices. Top with pickled mustard greens, green onions, and a drizzle of chili oil.

Treat your ingredients with care...

• Beef shank — For tender beef slices, freeze the beef for 30 minutes before slicing thinly against the grain.
• Doubanjiang — Adjust the amount according to your spice preference. Add more for a spicier broth.
• Pickled mustard greens — Rinse the pickled mustard greens before chopping to remove excess saltiness.

Tips & Tricks

• For an extra layer of flavor, toast the star anise and Sichuan peppercorns in a dry pan before adding them to the broth.
• If you prefer a milder broth, reduce the amount of chili bean sauce or omit it altogether.
• Make a larger batch of the broth and freeze it in portions for quick and easy meals in the future.
• Customize the toppings by adding blanched bok choy, bean sprouts, or sliced radishes.
• Serve the beef noodle soup with a side of Taiwanese-style marinated eggs for a complete meal.

Serving advice

Serve the Taiwanese-style Beef Noodle Soup piping hot in individual bowls. Garnish with chopped green onions and a drizzle of chili oil for added flavor and presentation.

Presentation advice

To enhance the presentation, arrange the beef slices neatly on top of the noodles and sprinkle the pickled mustard greens around the bowl. Drizzle the chili oil in a decorative pattern for an eye-catching touch.