Taiwanese Beef Noodles
Widely regarded as the National Dish of Taiwan, Taiwanese Beef Noodles is a must-try for visitors to the popular tourist destination. I have personally been to Taiwan 5 times and there are a few items on my "must-eat" list each time - Oyster Vermicelli, Fried Chicken Chop, Steamed Salted Chicken, Tempura （甜不辣）and, of course, Beef Noodles. I always gain a few pounds after a trip to Taiwan because the variety of delicious foods there is never-ending and affordable, it's like I'm forever eating while there, or thinking about what to eat next when I'm not. Red Braised Beef Noodles is a dish that I have cooked a few times and here is the recipe for the tweaked version that I feel is yummiest and also the easiest to make.
Having gone through numerous recipes for Taiwanese Beef Noodles and trying out the different variations, I have actually come up with one that is easiest to make, perfect for cooking in the slow cooker (you can cook it over the stovetop as well, of course) and which tastes absolutely delectable. I don't really fancy the type of soup that is heavily laden with pungent spices and there are numerous recipes for Taiwanese Beef Noodles that require a myriad of spices in the soup base. Therefore, in my recipe, the only spice found in the soup is star anise- 2 star anise cloves to be exact; any more and it will be too much for my liking.
I used beef brisket for this dish and let it cook in the slow cooker for 6 hours on high. If you are going to cook this over the stove, leave it to simmer for 2-1/2 to 3 hours, making sure to check on it every 20 minutes or so to top up the liquids; this recipe easily made 4 large bowls of Beef Noodles with a little soup left over, so you can imagine how much water I kept adding into the pot to cook over the few hours. Once you are ready to serve the dish, blanch some bok choy or Shanghai green vegetables in boiling water while you are preparing the egg noodles and serve it on top of the soup. Taiwanese Beef Noodles with a robust savoury soup bursting with flavours - it truly is worth the wait!
Taiwanese Beef Noodles
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
· 500g Beef Brisket, cut into cubes
· 2 medium Tomatoes, cut into quarters
· 2 medium Carrots, roughly chopped
· 1 medium Onion, cut into slices
· 2 stalks Green Onions, each cut into 2 parts
· 1 stalk Green Onion, chopped (as a garnish)
· 2 knobs fresh Ginger, cut into slices
· 5-6 cloves Garlic
· 2 tablespoons Sesame Oil
· 2 cloves Star Anise
· 3 tablespoons Bean Paste
· ½ cup Soy Sauce
· 3 tablespoons Rice Wine
· 1 – 1½ tablespoons Rock Sugar
· 4 x 150g Egg Noodles
· 4 stalks Boy Choy
1. First, set a pot of water to boil and once it starts boiling, add the beef cubes in
and let the beef cook for a couple of minutes; this step is necessary to remove all
impurities in the beef.
2. In the meantime, while waiting for the water to boil, heat up a large skillet wok
with 1 tablespoon of vegetable oil and 2 tablespoons sesame oil.
3. When the oil is hot enough (watch for small bubbles to form), add the onion,
garlic cloves and ginger, saute everything for about 5 minutes to release its
4. Throw in the green onions and cook for another 30 seconds before transferring
the slightly boiled beef cubes over from the pot to the wok/skillet.
5. Stir in the bean paste and star anise, combine everything together to evenly
coat the beef in the bean paste.
6. Pour in the soy sauce, rice wine and 1 cup of water.
7. Let the mixture cook for another 2 minutes and then transfer into the slow
cooker pot. To cook over the stovetop, simply transfer everything into a large
stockpot, add in the other ingredients and cook, covered, for 2½ to 3 hours.
8. Add the other ingredients, except the noodles and bok choy, into the slow
cooker pot and give everything a quick stir.
9. Cover the pot with a lid and cook on high for 6-7 hours.
10. You will need to add more water into the mixture as it cooks. At the end of the
cooking, you should have added about 3-4 more cups of water to give you
enough soup to serve 4-5 people.
11. Strain the soup through a sieve before serving with blanched bok choy or
Shanghai green and cooked chewy egg noodles for a satisfying meal