Niu Rou MianTaiwanese Beef Noodle Soup
A rich noodle soup built on a soy-braised beef broth scented with doubanjiang, tomato, ginger, and warm spices. Tender beef, springy noodles, and greens make it one of Taiwan’s most iconic comfort dishes.
Prep
25m
Cook
2h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Broth
- 0.9kgBeef Shank (cut into large chunks)
- 1.8lBeef Stock
- 30mlVegetable Oil
- 150gOnion (roughly chopped)
- 20gGarlic (lightly crushed)
- 25gFresh Ginger (sliced)
- 40gDoubanjiang
- 300gTomato (cut into chunks)
- 120mlSoy Sauce
- 60mlRice Wine
- 2pcsStar Anise
- 3gSichuan Pepper
- 8gSalt
Noodles
- 500gWheat Noodles
- 300gBok Choy Cabbage (halved if large)
Topping
- 40gScallion (thinly sliced)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat. Add the onion, garlic, and fresh ginger and cook until softened and fragrant.
- 02
Stir in the doubanjiang and cook briefly, then add the tomato and let it soften until it begins to break down.
- 03
Add the beef shank, beef stock, soy sauce, rice wine, star anise, and Sichuan pepper. Bring to a boil, then lower to a gentle simmer.
- 04
Cover partially and cook until the beef shank is very tender and the broth is deeply flavored. Season the broth with the salt.
- 05
Lift out the beef, slice or pull it into serving pieces, and return it to the broth.
- 06
Cook the wheat noodles in boiling water until just tender. In the last minute, add the bok choy cabbage to blanch, then drain both well.
- 07
Divide the noodles and bok choy among bowls, then ladle over the hot broth and beef.
- 08
Scatter the scallion over each bowl and serve immediately.
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