Taiwanese-style Nuoromein

Nuoromein, meaning ‘beef-style noodle’, is Taiwan’s favorite snack and you can find it on most street food stands throughout the island. Ask anyone on the street and they all have an opinion about this dish. Everyone is very passionate about what ingredients go into it and how they like it with extra chilies, so there are a few variations. The dish is based on the style of cooking from Sichuan province in China and it fuses plenty of chilies, garlic and ginger to make a fiery snack. Of course, you can adjust the amount of chilies to your liking but you would be missing out on la pièce de résistance!

Preparation time: 5 minutes
Cooking time: 40 minutes


  • 1 tablespoon peanut oil
  • 2 garlic cloves, crushed and finely chopped
  • 1 tablespoon freshly grated ginger
  • 1 red chili, seeded and chopped
  • 1 large shallot, finely chopped
  • ½ onion, chopped
  • 1 small carrot, chopped
  • 7 oz stewing beef
  • 4⅓ cups vegetable or beef stock
  • 1 tablespoon chili bean sauce
  • 1 teaspoon chili sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons brown sugar
  • 2 tablespoons cornstarch blended with 2 tablespoons water
  • oz dried flat udon noodles


  1. Put all the ingredients down to the cornstarch into a large pot and cook over medium heat for 40 minutes. The longer you cook the stew the more mouthwatering the dish is as the beef softens and takes on the flavour of the sauce. At the end of the cooking process, stir in the blended cornstarch to thicken the sauce. Cover and set aside.
  2. Cook the noodles according to the instructions on the packet, drain then refresh under cold running water and set aside. Just before serving refresh the noodles with boiling water, drain, and divide between 2 bowls. Ladle some delicious stew over the noodles, sprinkle with freshly chopped spring onion and cilantro and serve immediately.

To Garnish

  • 1 spring onion, finely chopped
  • handful of chopped cilantro leaves