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Name: Taiwanese Beef Noodle Soup
Total time: 3 h
Yield: Serves 4
Cuisine: Taiwan
Ingredients: 800 g beef shank; 400 g wheat noodles; 2 ripe tomatoes; 80 ml light soy sauce; 60 ml rice wine; 2 tbsp doubanjiang; 30 g ginger; 4 cloves garlic; 4 scallions; 2 star anise; 1 tbsp rock sugar; 200 g bok choy; 2 tbsp neutral oil

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Taiwan3 hServes 4cooked before

Taiwanese Beef Noodle Soup

牛肉麵 · Niúròu miàn

Ingredients13

beef shank800 g
wheat noodles400 g
ripe tomatoes2
light soy sauce80 ml
rice wine60 ml
doubanjiang2 tbsp
ginger30 g
garlic4 cloves
scallions4
star anise2
rock sugar1 tbsp
bok choy200 g
neutral oil2 tbsp

meatgrainvegetablespice & sauceother

Method

Blanch the beef shank in boiling water for 5 minutes, then rinse and cut into large chunks.
Heat oil and stir-fry ginger, garlic, scallion whites, and doubanjiang until fragrant.
Add the beef, soy sauce, rice wine, star anise, rock sugar, and chopped tomatoes; cover with water.
Simmer gently for about 2 hours until the beef is tender and the broth is rich.
Cook the noodles separately, blanch the bok choy, and divide both among bowls.
Ladle beef and hot broth over the noodles and finish with sliced scallion greens.