Taiwanese Beef Noodle Soup

Name: Taiwanese Beef Noodle Soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 4 baby bok choy, halved, or Chinese broccoli (gai larn), cut in chunks; 250 g 9 oz) Chinese egg noodles; 2 onions, quartered; 2 tbsp vegetable oil; 900 g (2 lb) beef shin; 4 cm (1½ inch) ginger, chopped; chopped spring onions (scallions), to serve; 125 ml (4½ fl oz) light soy sauce; 5 garlic cloves, sliced; 125 ml (4½ fl oz) Shaoxing rice wine; 1 tsp Sichuan peppercorns; 1 tbsp black vinegar; 1 tbsp soft brown sugar; 1 tsp fennel seeds; 2 tbsp toban jiang (hot chilli bean paste); 1 tbsp red chilli flakes; 3 whole star anise; 4 tomatoes, cut in chunks

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

You can use a pressure cooker to speed up the cooking of this iconic Taiwanese dish or make it on the weekend when you can putter around the kitchen and take in all the lovely smells. Toban jiang, the fermented broad bean paste, adds a spicy, salty kick and is worth seeking out. Buy it online or visit your local Asian store.

Ingredients

2 tbsp vegetable oil
900 g (2 lb) beef shin

Asia
China
Taiwan
Soup

Method

Add the vegetable oil to a large pan with a fitted lid. Slice the beef shin into 4 cm (1½ inch) pieces. Brown the meat pieces and then add the garlic, onion and ginger and let soften for 5 minutes.