TAIWANESE SPICY BEEF NOODLE SOUP
A classic Taiwanese/Chinese dish! Tons of flavor and spice! One of my favorite noodle dishes of all time in a slow-cooker version. A bowl of this in the winter evenings will warm you right up!
Provided by jhuang0125
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 8h40m
Yield 8
Number Of Ingredients 18
Steps:
- Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
- Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
- Cook on Low for 8 to 9 hours.
- Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
- Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
- Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 41.5 g, Cholesterol 62.6 mg, Fat 22 g, Fiber 2.9 g, Protein 27 g, SaturatedFat 7.2 g, Sodium 2366.1 mg, Sugar 11.5 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
TAIWANESE BEEF NOODLE SOUP
Flavored with warm spices, sugar and fermented broad bean chile paste, Taiwanese beef noodle soup is traditionally made with gelatinous beef shins and tendons, giving the broth a sticky richness. The flavors and technique suit meaty short ribs, which come out meltingly tender and moist. Adding a packet of powdered gelatin to the braising liquid gives it the same lip-sticking richness that braised tendons offer in the traditional version.
Provided by J. Kenji López-Alt
Categories dinner, meat, noodles, soups and stews, main course
Time 11h
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Make the braising liquid: Combine chicken broth, wine, dark soy sauce, sugar and doubanjiang in a medium bowl or large liquid measure. Sprinkle gelatin over the top and set aside.
- Sear the beef: Season short ribs lightly with salt on all sides. Heat oil in a large Dutch oven over high until shimmering. Working in batches if necessary, add short ribs in a single layer and cook, turning occasionally, until well browned on all sides, about 8 minutes, reducing heat if necessary if the oil smokes excessively. Transfer short ribs to a large plate and set aside. (Do not wash out the pot.)
- Add the aromatics: Add onion, tomatoes, garlic, ginger, scallions and dried chiles to the pot, season lightly with salt, and cook, stirring frequently, until the vegetables are starting to brown around the edges and the tomatoes are breaking down, about 4 minutes. Reduce heat if the bottom of the pot starts to blacken or smoke excessively.
- Bloom the spices: Add cinnamon, star anise, fennel seeds, coriander seeds, Sichuan peppercorns and black peppercorns, and cook, stirring frequently, until aromatic, about 1 minute.
- Stir the braising liquid to get the sugar off the bottom. (The hydrated gelatin will have formed a raft that will break up a little when you stir. It's OK if it's not dissolved at this point.) Pour the braising liquid into the pot, then scrape up any browned bits from the bottom of the pot.
- Return the short ribs to the pot and add enough water to barely cover them (1 1/2 to 2 quarts). Add bay leaves, bring the liquid to a boil, adjust heat to maintain a bare simmer, and cover the pot with a lid, leaving it slightly cracked to allow steam to escape.
- Cook until a toothpick or skewer inserted into the meaty part of the largest short rib shows very little resistance but isn't falling apart, 2 to 2 1/2 hours. Using a spatula and tongs, carefully transfer the short ribs to a plate. Strain the braising liquid through a fine-mesh strainer into a fresh pot. Discard the solids.
- Pick any stray spices or aromatics off the short ribs and discard. Return the short ribs to the braising liquid. For best results, allow short ribs to cool in the liquid on the countertop, then refrigerate overnight. Once liquid has chilled, using a ladle, skin and discard most - but not all - of the fat from the surface.
- To serve: If you have the right number of ribs for each guest, you can reheat them on the bone. If not, gently separate the meat from the bone (including the tendons) and break the meat into big chunks with your fingers before reheating. Bring broth and short ribs to a simmer. Add vinegar and season broth to taste with salt. Keep hot.
- Meanwhile, bring a large pot of salted water to a boil. Add greens and cook until tender-crisp, about 1 minute. Remove greens with a slotted spoon or tongs and set aside. Return water to a boil and cook noodles according to package instructions. Drain noodles and divide among four serving bowls. Top with short ribs, divide the greens evenly among the bowls, and ladle the broth over the top. Place a small pile of chopped Chinese pickled vegetable or sauerkraut on top of each short rib, sprinkle with chopped cilantro, and serve.
1-DAY NOODLES (TAIWANESE BEEF NOODLE SOUP) RECIPE BY TASTY
Here's what you need: bone-in chuck beef short ribs, beef shin bones, oxtail, white onion, carrots, large tomatoes, red apple, celery, garlic, fresh ginger, scallions, rice wine, star anise, sichuan peppercorns, coriander seeds, vegetable oil, doubanjiang, soy sauce, dark soy sauce, rock sugar, kosher salt, granulated sugar, fresh noodles, baby bok choy, mustard green
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 25
Steps:
- Bring a large pot of water to a boil. Add the short ribs, beef shin bones, and oxtail and boil for 30 minutes to remove any impurities. Drain and rinse the meat and bones under cold running water.
- Add the meat and bones to a clean large pot with the onion, carrots, tomatoes, apple, celery, garlic, ginger, rice wine and scallions (set 2 aside for garnish). Add enough water to cover and bring to a boil.
- Meanwhile, in a small, dry pan over high heat, toast the star anise, Sichuan peppercorns, and coriander until fragrant, about 2 minutes. Add the toasted spices to the boiling broth.
- In the same small pan, heat 1 tablespoon of vegetable oil over high heat. When the oil is shimmering, add the doubanjiang and cook until fragrant and caramelized, about 30 seconds.
- Add the caramelized doubanjiang to the boiling broth, along with the soy sauce, dark soy sauce, and rock sugar.
- Reduce the heat to medium-low and simmer the meat and bones for 3 hours. Remove the short ribs from the broth and let cool slightly, then wrap in foil and let rest in the refrigerator overnight.
- Cook the broth for another 3 hours, adding more water as needed to keep the solids covered. Remove the broth from the heat and stir in the salt and sugar. Adjust the seasoning to taste. Transfer the broth and solids to an airtight container and refrigerate overnight.
- When ready to assemble, skim the solidified fat from the top of the broth and reserve. Return the broth and solids to a large pot and heat over medium heat until bubbling. Strain the broth into a clean pot, discarding the solids.
- Add the bok choy to the hot broth and blanch for 30 seconds, then remove from the pot and set aside.
- Cook the noodles according to the package instructions, then drain.
- Cut the short ribs into bite-size cubes. Heat the remaining teaspoon of vegetable oil in a medium pan over high heat. Add the short ribs and sear until the outside is crispy, 2-3 minutes. Remove the pan from the heat.
- Thinly slice the remaining 2 scallions.
- To serve, add 1 tablespoon of reserved fat to a bowl. Add the noodles. Pour in the broth, then top with short rib cubes, scallions, bok choy, and cooked salted mustard.
- Enjoy!
CHINESE/TAIWANESE BEEF SOUP
This recipe, which focuses on the broth for beef noodle soup, was passed along by my Taiwanese father-in-law's friend. It's a slight twist on the original beef soup with the tomato but is arguably more delicious. I modified his recipe to use in a rice cooker or slow cooker to make it even easier! After you make this broth, you should add noodles and additional vegetables to eat with your meal.
Provided by erinhsuyang
Categories Stew
Time 1h45m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- While you are cutting vegetables, bring a pot of water to boil. Add the beef shank to the boiling water and simmer for about 10 minutes to remove any impurities.
- Remove beef shank from the boiling water and cut into desired size.
- In a stock pot (if you don't have a rice/slow cooker to use) or a wok (if you plan to transition to a rice/slow cooker), heat up the oil on medium-high heat.
- Add the garlic and red pepper flakes and sauté until the garlic is fragrant.
- Add the sliced onions to the pan and sauté until the onions are transparent.
- Add the black bean sauce, soy sauce, sugar, and rice wine and stir fry over medium heat for 1 minute. You can add the tomato at this point (optional).
- Add the beef back into the pot with the stir-fried ingredients.
- If you plan to use the stock pot, add the star anise, green onions, and ginger (ideally in a spice sachet so you can remove easily later) and ~10 cups of water to the pot, bring to a boil and simmer on low heat for at least an hour.
- If you are using a rice or slow cooker, transfer the contents to the rice/slow cooker container and add the star anise, green onions, and ginger (ideally in a spice sachet so you can remove easily later) and ~10 cups of water to the container. Cook on low heat for at least an hour.
- After broth is complete, let cool and store, or eat with noodles immediately. You can add additional water to taste. Tip: Cook noodles in a separate pot of water, then combine with the broth for best results.
Nutrition Facts : Calories 238.7, Fat 14.9, SaturatedFat 2.1, Cholesterol 9.8, Sodium 4060.6, Carbohydrate 13.7, Fiber 1.8, Sugar 3.9, Protein 14.5
TAIWANESE BEEF NOODLE SOUP
Categories Soup/Stew Beef Dinner Winter Noodle Gourmet Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 19
Steps:
- Bring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours. Let meat stand in cooking liquid, uncovered, 1 hour.
- Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. 3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat.
- Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine). Drain noodles well in a colander and divide among 4 large soup bowls.
- Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using).
- *Available at some Asian markets.
- **Available at some Asian markets and Uwajimaya (800-889-1928).
More about "taiwanese beef noodle soup recipes"
TAIWANESE BEEF NOODLE SOUP: IN AN INSTANT POT OR ON THE …
From thewoksoflife.com
4.9/5 (107)Total Time 2 hrs 30 minsCategory NoodlesCalories 435 per serving
- Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities.
- Next, in your instant pot, turn on the saute setting. Add the oil, crushed ginger, garlic, scallions, and onions in that order. Stir to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.
- Next, add the meat to the pot. Then add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.
- Pour 8 cups of water into the instant pot. Add the spice packet. The instant pot should be filled to the 10-cup line; it shouldn’t be more than ⅔ of the way full per safety instructions. Our instant pot is the largest size (8 quarts); if yours is smaller, you can halve the recipe accordingly.
TAIWANESE BEEF NOODLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (19)Total Time 4 hrs 15 minsCategory Dinner, SoupCalories 778 per serving
TAIWANESE BEEF NOODLE SOUP RECIPE - SERIOUS EATS
From seriouseats.com
3.6/5 (5)Total Time 3 hrsCuisine ChineseCalories 468 per serving
TAIWANESE BEEF NOODLE SOUP RECIPE- HOW TO COOK TO GET …
From tasteasianfood.com
TAIWANESE BEEF NOODLE SOUP - TRYCHINESEGOODIES.COM
From trychinesegoodies.com
BEST TAIWANESE BEEF NOODLE SOUP RECIPE - HOW TO …
From food52.com
TAIWANESE BEEF NOODLE SOUP | MARION'S KITCHEN
From marionskitchen.com
BEST TAIWANESE BEEF NOODLE SOUP RECIPE - FOOD52
From food52.com
SLURP IT UP: TAIWANESE BEEF NOODLE SOUP - FOOD REPUBLIC
From foodrepublic.com
RECIPE: TAIWANESE BEEF NOODLE SOUP - KITCHN
From thekitchn.com
RECIPE: TAIWANESE BEEF NOODLE SOUP - KITCHN
From thekitchn.com
WEEKEND TAIWANESE BEEF NOODLE SOUP - LITTLE SPICE JAR
From littlespicejar.com
TAIWANESE SPICY BEEF NOODLE SOUP RECIPE - BOHEMIAN VAGABOND
From bohemianvagabond.com
CHINESE NOODLE SOUP NAME - THERESCIPES.INFO
From therecipes.info
MOM'S FAMOUS TAIWANESE BEEF NOODLE SOUP - COOKING IN CHINGLISH
From cookinginchinglish.com
TAIWANESE BEEF NOODLE SOUP | CHINA YUMMY FOOD
From chinayummyfood.com
TAIWANESE BEEF NOODLE SOUP - ANG SARAP
From angsarap.net
TAIWANESE BEEF NOODLE SOUP RECIPE | USE REAL BUTTER
From userealbutter.com
TAIWANESE BEEF NOODLE SOUP - INTERNATIONAL CUISINE
From internationalcuisine.com
CLEAR BROTH TAIWAN BEEF NOODLE SOUP RECIPE – EATING CHINA
From eatingchina.com
HOW TO MAKE TAIWANESE BEEF NOODLE SOUP - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
NIU ROU MIAN TAIWANESE BEEF NOODLE SOUP 牛肉麵 RECIPE
From seonkyounglongest.com
BEST TAIWANESE BEEF NOODLE SOUP RECIPE - HOW TO MAKE …
From 177milkstreet.com
TAIWANESE BEEF NOODLE SOUP - HANK SHAW'S WILD FOOD RECIPES
From honest-food.net
MAKING MY DAD'S CHINESE BEEF NOODLE SOUP RECIPE
From tasteofhome.com
TAIWAN EATS: BEEF NOODLE SOUP
From seriouseats.com
TAIWANESE BRAISED BEEF NOODLE SOUP | RAYMOND'S FOOD
From raymonds.recipes
EASY TAIWANESE BEEF NOODLE SOUP RECIPE - LITTLE DAY OUT
From littledayout.com
TAIWANESE DRY BEEF NOODLES RECIPE - FLYING TIGER EMPORIUM
From flyingtigeremporium.com
TAIWANESE BEEF NOODLE SOUP (AUTHENTIC FAMILY RECIPE)
From tiffycooks.com
CHINESE BEEF NOODLE SOUP - ERREN'S KITCHEN
From errenskitchen.com
THIS TAIWANESE BEEF NOODLE SOUP IS BROTHY, SLURPY PERFECTION
From foodnetwork.ca
TAIWANESE SPICY BEEF NOODLE SOUP RECIPE | ALLRECIPES
From avize.aussievitamin.com
BEEF NOODLE SOUP - TRADITIONAL TAIWANESE RECIPE | 196 …
From 196flavors.com
TAIWANESE BEEF NOODLE SOUP - PLAIN.RECIPES
From plain.recipes
TAIWANESE BEEF AND NOODLE SOUP - CHANG'S AUTHENTIC ASIAN …
From changs.com
INSTANT POT TAIWANESE BEEF NOODLE SOUP - PRESSURE COOK RECIPES
From pressurecookrecipes.com
TAIWAN BEEF NOODLE SOUP RECIPE RED BRAISED BEEF NOODLE
From 3thanwong.com
TAIWANESE BEEF NOODLE SOUP | RECIPE — NOM LIFE
From lifeofnoms.com
TAIWANESE BEEF NOODLE SOUP – EATFOODLICIOUS
From eatfoodlicious.com
AUTHENTIC TAIWANESE BEEF NOODLES RECIPE TO MAKE AT HOME
From grasshopperadventures.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love