How to Make Taiwanese Beef Noodle Soup Asian Cooking Recipe Cuisine

Taiwan Beef Noodle Soup (Niu Rou Mian)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2 Servings

500g boneless beef brisket, shin or short rib, cut into large chunks

2 medium onions, quartered

2cm knob of fresh root ginger, peeled and sliced

2 plum tomatoes, quartered, or 200g tinned plum tomatoes

150g dried thin egg noodles (you mian)

For the spice paste:

2 tbsp groundnut oil

2cm chunk of rock sugar, shaved, or 1 tbsp soft dark brown sugar

3 tbsp Chinese rice wine or dry sherry

1 tbsp chilli bean paste

4 cloves garlic, finely chopped

1cm piece of fresh root ginger, peeled and finely chopped

4 star anise

2 tbsp Sichuan peppercorns, crushed

1 tbsp grated orange zest

1 tbsp cayenne pepper

To season:

3 tbsp Chinese black vinegar

1 tbsp toasted sesame oil

3 tbsp light soy sauce

6 tbsp dark soy sauce

To serve:

2 baby pak choi, leaves separated

4 tbsp Sichuan preserved vegetables (zha cai), chopped

2 spring onions (green and white parts), thinly sliced

1 fresh red finger chilli, thinly sliced


Directions:

Put the beef in a saucepan with the onions and ginger, generously cover with water and bring to the boil. Turn the heat down to medium-low and leave to simmer for 30 minutes.

Meanwhile make the spice paste. Heat the groundnut oil in a frying pan on a high heat, then add the ingredients in list order. Mix together, then stir-fry for 1–2 minutes until fragrant.

Discard the onions and ginger from the broth, then add the spice paste and stir. Top up with cold water so everything is submerged by a couple of centimetres. Bring to the boil. 

Add the tomatoes, then reduce the heat to medium-low and simmer for 1½ hours.

While the broth is simmering, cook the noodles according to packet instructions; drain and set to one side. Blanch the pak choi by pouring just-boiled water over them and then draining straight away.

When you’re ready to serve, divide the noodles between 2 noodle bowls. Bring the broth back to the boil and add the seasonings, then ladle with the beef over the noodles. 


Top with the blanched pak choi, preserved mustard vegetables, spring onions and chilli. Serve with chopsticks and Chinese spoons.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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