Taiwanese Beef Noodle Soup Recipe Authentic

For the soup noodles in a large pot heat one tablespoon of the oil over moderate heat.

Taiwanese beef noodle soup recipe authentic. Prepare a basic soup stock for the noodle. 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. If you have time get some beef bones to make a pot of beef stock. Taiwanese beef noodle soup is called hong shao niu rou mian.

Ingredients 3 tablespoons vegetable canola or peanut oil 2 pounds boneless beef shank or chuck cut into 1 inch cubes 6 large slices fresh ginger root 6 cloves garlic smashed 2 3 small red chilies such as thai chilies roughly chopped 1 large plum tomato roughly chopped 2 tablespoons sugar 1. Then spoon the beef along with the gravy on top of the noodles. Add the beef shank and tendons and cook until browned all over about 15 minutes. In the same pot heat the remaining tablespoon of oil.

Authentic taiwanese beef noodles. Add chicken broth and meat and reheat soup over moderately low heat. We followed the recipe exactly but had few changes we used boneless beef brisket instead of beef shank used 1 2 cup soy sauce added 2 3 cup. I ve been having a blast recreating recipes from my summer food adventures in taiwan.

Meanwhile cook noodles in a 6 to 8 quart pot of unsalted boiling water until tender about 7 minutes 14 to 15 minutes for. Season the stock with salt and pepper and pour onto the bowl of blanched noddles. Ingredients 3 pounds beef shank 1 4 kg cut into 2 inch chunks 2 tablespoons oil a 2 inch piece of ginger smashed 6 cloves garlic smashed 3 scallions cut into 2 inch segments 1 onion cut into wedges 1 tomato cut into wedges 4 dried chilies ripped in half 1 tablespoon tomato paste 2. It is worth the wait.

I m from taiwan originally and my husband lived there for many years we both agree this recipe is very authentic its probably better than a lot of of taiwanese restaurants beef noodle soup. Beef shank or brisket are traditionally used but a nice marbled beef chuck would work as well. Thank goodness it s soup week at the kitchn because i think i saved the best for last. Serves 2 prep time 1 2 hours.

Transfer the beef to a bowl and set aside. Ingredients 6 qt water plus more as needed 2 lb beef shank 6 scallions halved crosswise divided 8 slices fresh ginger divided 6 pods star anise divided cup vegetable oil 6 cloves garlic 2 red chiles halved lengthwise 1 medium white onion sliced 1 piece rock sugar 3 tablespoons spicy bean. The beef becomes so tender in this dish and the broth is full of intense flavor thanks to the anise seed when simmered for up to 2 3 hours.