HONG SHAO NIU ROU MIAN (TAIWANESE BEEF NOODLE SOUP)
Make and share this Hong Shao Niu Rou Mian (Taiwanese Beef Noodle Soup) recipe from Food.com.
Provided by Member 610488
Categories Clear Soup
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Put beef in a pot, cover with cold water and bring to a boil. Drain beef and transfer to a clean pot with wine, peppercorns, garlic, tomatoes, star anise, onions, chiles, and ginger.
- Add water to cover ingredients by 1/2 inch. Bring to a boil. Reduce heat to medium and simmer for 1 hour. Remove from heat and let sit covered for 1 hour. Transfer beef to a cutting board. Skim fat, strain and reserve broth, Discard solids.
- Add vinegar and season with soy sauce, salt, and sugar. Pull beef from bones, cut into large chunks and add to broth.
- Bring a pot of salted water to a boil. Add bok choy and cook until just tender (2 minutes). Transfer bok choy to bowls. Boil noodles until softened then drain.
- Divide broth, beef and noodles among bowls. Garnish with greens.
Nutrition Facts : Calories 309.8, Fat 3.3, SaturatedFat 0.9, Cholesterol 57.5, Sodium 50.7, Carbohydrate 57.6, Fiber 4.2, Sugar 5.1, Protein 11.6
SLOW-COOKER TAIWANESE BEEF NOODLE SOUP
You'll love this easy-to-make version of a traditional Taiwanese noodle soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix beef, water, broth, soy sauce, rice wine, tomato paste, gingerroot, bean paste, sugar, five-spice powder and half of the sliced green onions. Cover; cook on Low heat setting 8 to 9 hours or High heat setting 4 to 5 hours.
- Separate thin Chinese broccoli stems from large stalks; discard large stalks. Cut small stems, florets and leaves into 2-inch pieces; stir into beef mixture. Cover; cook about 10 minutes longer or until broccoli is crisp-tender.
- Meanwhile, cook and drain noodles as directed on package. Rinse with cold water; drain.
- Divide noodles among bowls; ladle soup mixture over noodles. Top with remaining sliced green onions.
Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 70 mg, Fiber 3 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 3 g, TransFat 0 g
TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY
Here's what you need: water, beef shank, scallions, fresh ginger, star anise, vegetable oil, garlic, red chiles, medium white onion, rock sugar, spicy bean paste, dark soy sauce, rice wine, light soy sauce, medium tomatoes, white pepper, salt, dried bay leaf, flour noodle, bok choy, scallion, fresh cilantro, red chile
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 23
Steps:
- Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
- Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
- In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
- Add the sliced beef.
- Add the dark soy sauce, for color, stir, then add the rice wine.
- Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
- Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
- Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
- Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
- Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
- To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
- Enjoy!
Nutrition Facts : Calories 838 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 5 grams, Protein 66 grams, Sugar 13 grams
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4.7/5 (19)Estimated Reading Time 4 mins
- You can use almost any cuts for this recipe such as beef brisket, shank, chuck. Cut into 1 and a half inch pieces.
- Prepare a pot of cold water. Add your beef in along with few slices of ginger and 2 tbsp of Shao Xing wine. Once it comes to a boil, discard the whole pot of water. Wash the beef with running water to get rid of the blood scum. Drain it and dry it completely.
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