Presenting this authentic version of the popular Taiwanese beef noodle soup recipe is our Taiwan leadership, Tot & Simon. They fell in love with the country in 2003 and have been sharing it with our Grasshopper Adventures guests for 14 years now. In that time, their family (2 young children, 1 old Labrador, 1 tearaway puppy and 2 Russian hamsters) has truly experienced the best of this island. Thanks to Tot for providing this detailed recipe of their best food experience!
Here is an authentic recipe of our local favorite from Taiwan — Taiwanese Beef Noodles. It’s a staple in our house and a 'must have' while in Taiwan. This tasty local noodle soup is readily available in restaurants and markets throughout the island, but nothing beats a home-made bowl. Having tried many recipes over the years, this one was passed on by a Taiwanese friend’s 'A-Ma' (grandmother) and is well worth the effort.
For best results, use a high-quality beef chuck and use a pressure cooker if you have one. If not, go for a long and gentle cook on the stovetop — the longer the better as tender meat is the key for beef noodle soup! We suggest serving with fresh chili, a splash of chili oil, and a handful of fresh coriander!
Authentic Taiwanese Beef Noodles
Prep time 1½ - 2 hours
- 2 tablespoons of peanut oil
- 1 large spring onion or shallot (finely chopped)
- ½ large onion (chopped)
- 2 tablespoons grated fresh ginger (young ginger with soft light-colored skin is best)
- 2 cloves of garlic (finely chopped)
- 1 fresh red chili (seeded and finely chopped)
- 1 dried red chili (seeded and finely chopped)
- 7-8 oz boneless shortribs or chuck beef (diced into ½ inch cubes)
- 3 cups (1½ pints) of beef stock
- 1 teaspoon dark soy sauce
- 2 teaspoons of light brown sugar
- 1-2 teaspoons of chili-bean sauce (or to taste)
- 1 teaspoon of corn starch (mixed with x2 teaspoons of water)
- 1 small romaine lettuce heart
- 4oz flat dried noodles (or fresh if possible)
- 2 spring onions (finely chopped)
- medium bunch of fresh coriander (finely chopped)
- Heat the oil in a large saucepan over medium heat.
- Add the spring onion and chopped yellow onion and cook until soft.
- Stir in the ginger, garlic, and chili and cook for 1 minute.
- Add the beef and stir-fry until it begins to turn golden brown.
- Pour in the beef stock and bring to the boil.
- Reduce heat to a simmer, cover, and cook until the meat is very tender (about 1½ hours).
- Meanwhile, bring a large pot of water to a boil and cook the noodles (check packet for cooking times).
- Drain and rinse the cooked noodles under cold water and then set aside.
- Whisk together the soy sauce, sugar, and bean sauce in a small bowl until the sugar is dissolved and stir into the soup.
- Add the corn starch (stirring continuously) to the soup and cook until thickened (1 minute).
- Divide the noodles between 2 bowls.
- Stir the Romaine into the broth and ladle the hot soup over each bowl.
- Garnish with chopped spring onions and fresh coriander and serve immediately.
TIP: For a real touch of local Taiwan try adding a little fiery chili oil when serving!!
Gather your ingredients for this authentic beef noodle soup recipe, have a favorite drink nearby, and turn on some classic Taiwanese Hakka music. Enjoy the experience of the culture's flavors and sounds right in your own home! To read more about Tot and her family’s experience in Taiwan, check out their article on our blog.
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