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
- Brown the Beef and set aside in a separate bowl. The beef won’t be fully cooked yet.
- 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.
- 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.
- 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.
- Refrigerate broth overnight. Skim off fat on top.
- Ladle broth and beef out in large bowls, serve with thick noodles and some leafy greens. Enjoy for days (if it lasts that long).


Braised Beef Noodle Soup (Taiwanese 红烧牛肉麵 | Hong Sao Niu Rou Mien)
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 5–6 servings 1x
- Category: Main
- Method: Braise
- Cuisine: Taiwanese
Description
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.
Ingredients
- 2 T. oil
- 1.5–2 lbs of boneless beef shank, cut into 1-inch chunks
Aromatics/Spices (Combine first five in an herb bag or disposable tea bag OR use a mesh strainer in step 4 instead)
- 1/2 T. Sichuan peppercorns
- 2 dried orange peels
- 2 whole star anise
- 1 bay leaf
- 1 large cinnamon stick
- 7 cloves garlic, smashed
- 2 1-inch pieces of fresh ginger
- 2 dried or fresh large red or green Thai chilies, slit
- 1/8 cup tomato paste
- 2 T. dark brown sugar
- 1 T. La Doubanjiang (Sichuan chili bean paste)
- 1 cup Shaoxing cooking wine
- 3 T. dark soy sauce
- 1/4–1/2 cup light soy sauce (Use 1/2 if you want a saltier sauce, I typically use between 1/4 and 1/2)
- 1 T. soy paste
Other
- 2 lbs cooked thick Asian noodles
- Bok choy, lightly blanched (Or another leafy green)
- Scallions for garnish
- Chili Oil (optional, for added heat)
- Pickled Mustard Greens (optional topping)
Instructions
- Brown Beef: In a large stock pot, heat 1 T. oil on medium high heat. Cook your beef in two batches. Add in half the beef and brown on each side, around 3-4 min on one side. Stir occasionally to ensure beef is fully and evenly browned. Remove and set aside. Repeat with remaining beef chunks and set those aside as well. Beef does not have to be fully cooked inside.
- Sauté with aromatics and add water: In the now empty stock pot, heat 1 more T. of oil. Add the garlic cloves, ginger, and dried or fresh Thai chilies. Sauté for a minute or until fragrant. Add tomato paste, breaking it up with your wooden spoon. Add dark brown sugar and Doubanjiang (Sichuan chili bean paste). Add 1 T. water here if the mixture is getting too dry or starting to burn.
- Mix all ingredients: Add the beef back to the pot and stir-fry to incorporate the beef with the aromatics. Pour in the Shaoxing rice wine. Add your herb bag filled with the peppercorns, orange peels, star anise, bay leaf and cinnamon stick. If you don’t have herb bags on hand, you can use a mesh strainer later to remove these from the broth. Add 3T. dark soy sauce, 1/4 cup or 1/2 cup (for a saltier taste) of light soy sauce, 1 T. soy paste and 9 cups of water. Bring the mixture to a boil, and simmer on low for 3 hours or until the beef is tender. Mine is usually done somewhere between 2.5-3 hours. It really depends on how much beef you have.
- Strain broth: Remove beef pieces from the broth and use a mesh strainer or colander to remove the ginger, garlic, peppercorns, orange peels, star anise, bay leaf, and cinnamon stick. If you used an herb bag, just remove the entire bag. I tend to strain the broth anyways to remove other stray solids or impurities.
- Defat: Add the beef back in. Let the mixture cool, and refrigerate overnight. Using a spoon, skim off the fat on top the next day.
- Assemble and serve: Ladle the broth and beef out into large soup bowls. Add thick noodles and bok choy or your leafy green of choice. Garnish with scallions and add chili oil (optional) for extra heat. Serve with pickled mustard greens as well (optional). This is best assembled right before serving. Store any leftover noodles and bok choy separately from the broth in the fridge.
Keywords: Braised, Beef, Noodle Soup, Taiwanese, Asian, Main, Dinner, Meat, Comfort Food, Taiwan

Have you made this? Let me know in the comments!
Wonderful recipe! Thank you! I shall be trying this week.
★★★★★