Braised Beef Noodle Soup (Taiwanese 红烧牛肉麵 | Hong Sao Niu Rou Mien)

Best made a day ahead, this traditional Taiwanese braised beef noodle soup is bursting with flavor from its plentiful aromatics and sauces. It is reminiscent of the noodle soup dish that’s popular all across Taiwan, especially at its night markets.

Today, I am excited to share my beloved recipe of Taiwanese braised beef noodle soup that brings me back to the crowded night markets of Taiwan where you can find some of the world’s best homemade street food. After all, in the midst of a global pandemic, how else can we travel to a different part of the world right now if not through food?

What is Taiwanese Beef Noodle Soup?

Taiwanese Beef Noodle Soup is so popular in Taiwan that some Taiwanese people refer to it as their national dish. Taiwan, an island off the coast of mainland China, has a rich culture and cuisine influenced by years of colonialism, migration and trade. As a result, many dishes have influences from mainland China and Japan. This braised noodle soup is widely believed to have come from the influx of mainlanders in the 1900s. Many Taiwanese dishes rely heavily on sauces, spices and pickled greens- this braised noodles soup dish is no exception. Combining herbal and umami flavors, this noodle soup contains numerous spices that make its unique broth savory and rich. The Sichuan peppercorns in the dish give it a slight spicy kick. Its tender beef falls apart in your mouth and it is often accompanied with fresh noodles that soak up the delicious broth. It’s pure perfection in a bowl, and I dare you not to try this!

Why is beef shank used? 

Beef Shank is one of the toughest parts of the animal but once cooked, it is packed with tons of flavor. It tends to be pretty affordable but can be hard to find. However, I’ve found that most Asian grocery stores or local butcher shops do carry it. And because it is one of the toughest cuts, it is most suitable braised or cooked for a long period of time at a low temperature – perfect for beef noodle soup!

Vegans and vegetarians, try this with extra firm tofu instead.

Ingredients you need and where to find them

Additional links to purchase them online are below. I recommend checking your local asian grocery store first. You can almost always find all the following ingredients there.

Aromatics

Sichuan peppercorns
Although a unique dish in itself, this braised noodle soup has drawn influences from the Sichuan province. These peppercorns add a spicy and numbing kick typical in Sichuanese dishes known for their heat. I use a mortar and pestle to grind up whole toasted peppercorns into a fine powder.

Dried orange peels
I recommend making your own. Peel an orange or two (make sure there’s no wax coating) using a sharp knife or vegetable peeler. Do not take too much of the white pith. You can lay out the strips to dry in a sunny area of your house for 3 days. Or for a faster way, you can dry the peels in your oven, being careful not to burn them. 25 minutes at 200 degrees F should do the trick. Store them in an airtight jar.

Whole star anise 
Located in most grocery stores.

Thai red or green Chilies
Located in most Asian grocery stores.

You will also need the following which can be found in most grocery stores:
Bay leaf
Cinnamon stick
Garlic
Ginger
Tomato Paste
Dark brown sugar

Sauces

La Doubanjiang (辣豆瓣酱, Sichuan Chile Bean Paste)
This bright red bean paste and the Sichuan peppercorns are most commonly found in Sichuan cooking. It’s made from fermented soybeans and pickled red chilies.

Shaoxing cooking wine
This cooking wine has a nutty taste and is the most common cooking wine in use throughout China. You can also use dry sherry as a substitute if you can’t find it.

Light soy sauce
This is soy sauce you typically find as a condiment at most Chinese restaurants. It may not say light, but most recipes refer to it as so because of its thin and light consistency.

Dark soy sauce
This is soy sauce that has aged an additional 6-9 months and is sweeter and richer than your average soy sauce. It is used almost entirely for braising.

Soy paste
This is soy sauce that has been sweetened and has a thicker consistency like honey. It’s typically used as a dipping sauce.

Overview: How to make Taiwanese Braised Beef Noodle Soup

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1. Brown the Beef and set aside in a separate bowl. The beef won’t be fully cooked yet. 
2. Sauté the aromatics. The aromatics (many described above) are what make the broth rich and savory. Don’t substitute or skimp on any of them if you want authentic Taiwanese noodle soup.
3. Add beef, herb bag, sauces and water. Mix and simmer long and slow. The 3-hour slow simmering process will tenderize the beef and ensure all the flavors are well-incorporated.
4. Remove beef with slotted spoon and strain broth in a separate pot. This will ensure a pure and savory broth when you serve out the noodle soup.
5. Refrigerate broth overnight. Skim off fat on top.
6. Ladle broth and beef out in large bowls, serve with thick noodles and some leafy greens. Enjoy for days (if it lasts that long).

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Have you made this? Let me know in the comments!