Taiwanese Beef Noodle Soup Recipe (红烧牛肉面) - A Rich Tradition with a Hearty Soup
This Taiwanese beef noodle soup (Niu Rou mian) is one of Taiwan's most beloved comfort food.
Full recipe:
Tender beef, springy noodles, leafy greens accompanied with a rich, flavourful beef broth, this classic Taiwanese street food is not to miss out on.
With a bite of this beef noodle soup recipe, you'll be transported back to the streets of Taiwan!
#themeatmensg #easyrecipe #chinesefood
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Ingredients:
2 Beef shank
5 slices of ginger
2 Ginger
3 scallions
1 bunch garlic
1 White Onion
4 Shallots
1/2 Apple
1 Tomato
2 tbsp Soy bean paste (豆瓣酱)
3 Tbsp Light Soy sauce
2 Tbsp Dark Soy sauce
100ml Rice wine
1 piece rock sugar
1 tbsp sesame oil
Bok choy
White wheat noodles
Cilantro
Spices: 1 cinnamon stick, 1 tsp fennel seeds, 1 tsp sichuan peppercorn, 1 star anise, 5 cloves
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How to Make AMAZING Chinese Beef Noodle Soup! - Simple Recipes
Here is a recipe on how to make traditional Chinese beef noodle soup. This is just as good as some of the traditional Taiwanese beef noodle soups that I have tried in Taiwan.
Ingredients:
1.5 pounds of beef (chuck or flank)
6 cups water
3 slices of ginger
2 scallions
Half onion
1 tbsp rice cooking wine
5 cloves garlic
3 star anise
3 bay leaves
2 dried orange peel only one I could find :-(
1 cinnamon stick
1 tsp fennel seeds
5 dried chili pepper
1 tbsp bean paste only one I could find :-(
1 Tomato cut up
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sugar
1 tsp cumin
1 potato
Cilantro to garnish
Add Chinese black vinegar
and hot oil later
Check out my hot chili oil recipe:
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Taiwanese Beef Noodle Soup Recipe [红烧牛肉麺]
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The broth tastes slightly sweet, but super savory, with unique deep flavors which come from the use of those Asian spices. Beef is expensive meat in China. If you eat this in a restaurant, they won’t serve you this much meat. To me, it is so satisfying to enjoy a big bowl of beef noodle soup at home because I can just eat as much beef as I want.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**INGREDIENTS [SERVE 3-4]**
**For Blanching The Beef**
- 1kg of beef (brisket, shank, chuck roast)
- 2 tbsp of Shao Xing wine [Amazon link:
- 3 slices of ginger
**For The Braising Part**
- 1.5-2 tbsp of vegetable oil
- 1.5 tbsp of sugar
- 4 slices of ginger
- 4 cloves of crushed garlic
- some white part of spring onion
- 1/2 of medium size onion (cut into chunks)
- 1 stalk of cinnamon
- 2 pieces of bay leaves
- 3 pieces of hot chili (Make sure you adjust the spicy level to your own preference. If you don’t eat spicy food, you can skip the chili)
- 2 pieces of star anise
- 2 pieces of dried orange peel. If you don’t have dried orange peel, you can use fresh ones.
- 1.5 tbsp of Sichuan Dou Ban Jiang [Amazon link:
- 1 tbsp of tomato paste
- 2 tbsp of Shao Xing wine [Amazon Link:
- 1.5 tbsp of soy sauce [Amazon Link:
- 1 tsp of dark soy sauce [Amazon Link:
- 1/2 tbsp of salt
For the noodle
- 1 cups of noodles [homemade egg noodle video link:
- 1/2 cup of unsalted beef stock or water
- A pinch of salt to adjust the flavor
- 1 cups of the braised beef soup we just made
- Few pieces of braised beef
- Some blanched baby bok choy
INSTRUCTIONS:
- Cut the beef into 1-inch pieces. Brisket, shank, chuck roast will work great for this recipe.
- Add the beef to a pot of cold water along with a few slices of ginger and 2 tbsp of Shao Xing wine. Bring it to a boil. Discard the whole pot of water. Wash the beef with running water to get rid of the blood scum. Drain it completely.
- Heat the wok and add some oil. Put your well-drain beef into the wok. Brown the beef. Push the beef to the side. Add 1.5 tbsp of sugar. Stir it until it turns into a caramel color. Stir the beef around so the sugar coats the meat and now we should add our aromatic and dried spices (4 slices of ginger, 4 cloves of crushed garlic, some white part of spring onion, 1/2 of medium size onion that I cut into chunks, 1 stalk of cinnamon, 2 pieces of bay leaves, 3 pieces of hot chili, 2 pieces of star anise, 2 pieces of dried orange peel, 1.5 tbsp of Sichuan dou ban jiang, 1 tbsp of tomato paste).
- Mix everything together then add in the rest of the seasoning: 1.5 tbsp of soy sauce, 1 tsp of dark soy sauce, 2 tbsp of shao xing wine. Transfer everything into a clay pot (pressure cooker, slow cooker, regular pot). Then fill it up with water. Don’t forget to rinse the wok. There are a lot of flavors. We don’t want to waste that. The water should be enough to cover all the beef. I add about 1.2 liters of water. Cover it and bring this to a boil.
- Once it is nice and bubbling, taste and add salt to adjust the flavor. Turn the heat to low. Simmer it for 3-4 hours.
[3 HOURS LATER]
- The broth should look incredibly flavorful and the beef should be super tender. You can prepare the noodles.
- In a big noodle bowl, add in some unsalted beef stock. Add a pinch of salt in it. Then cook some noodles (Any type of noodles will go well with that delicious braised beef. Sometimes I use rice noodles, sometimes I use mong bean noodles. Today I am using my hand-made egg noodles. If you want to know how to make it, here is the video link: ). Pour the braised beef soup into the bowl as well. The amount depends on your preference. Make sure you taste and adjust the flavor because there is a risk of over adding it. Top few pieces of beef on it. Add some blanched baby bok choy to balance the flavor. If you want to upgrade, you can add a perfectly cooked egg.
How to Make Taiwanese Beef Noodle Soup (Recipe)
Taiwanese beef noodle soup recipe:
There is a Taiwanese restaurant near my home that I would often go to for just one thing: Taiwanese beef noodle soup. After a while, I decided to make this at home so I can share it with the whole family and save some money. This dish has heavy influences from the Sichuan version. Sometimes it is referred to as Sichuan Beef Noodle Soup. In fact, the ingredients are very similar. The Sichuan version has a lot more dried peppers and spices.
The shank is a tough cut of meat, so it's best when cooked for a long time in the soup. Some cook the soup for hours, especially if it's cooked on the bone. But I found 1.5 - 2 hours simmering is good enough for the boneless beef shank which is commonly sold in Asian markets. I particularly love the tendon in the meat that absorbs all the flavors from the vegetables and sauces and has a gelatinous texture.
Since this is being cooked for the whole family, I only use a little bit chili bean paste. Feel free to adjust the proportion for your personal preference. Give it a try and let me know what you think and leave your comments below.
Ingredients:
2 lbs boneless shank
4 slices ginger
6 garlic gloves smashed
2 stalks green onion
1 large tomato coarsely chopped
2 tablespoons sugar
2 tablespoons broad bean paste or chili bean paste
1/2 tablespoon sichuan peppercorns
2 bay leaves
1/2 teaspoon five-spice powder
2 star anise
1 tangerine peel
1/4 cup soy sauce
1/4 cup dark soy sauce
1 cup shaoxing rice wine
2 quarts water
fresh wheat noodles
bok choy or chinese pickled cabbage for garnish
Music by HookSounds
Vietnamese Beef Noodle Soup (Pho Bo)
Sharing my recipe for Beef Noodle Soup / Beef Pho, a quintessential Vietnamese noodle soup with rich, aromatic stock, abundant meats, fresh herbs and vegetables. Learn how to make this amazing soup in this step-by-step video.
Written recipe:
Tools used in this video:
13 qt Stainless Steel Footed Colander
20 Qt. Stainless Steel Mixing Bowl
Cuisinart 466-26 Contour Stainless 12-Quart Stockpot with Glass Cover
Instant Pot 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker
Zwilling 8 Skillet
Oxo Salad Spinner
Finum 100 Tea Filters, Large, Brown
Pho Spices
Rice Stick Noodle 3-14 oz package
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Ingredients:
Soup Stock:
6 lbs beef leg bones
2 lbs oxtail
2 lbs beef brisket
1 lb beef tendon
1 lb beef eye of round
7 Tbsp salt, divided
1/2 cup white vinegar, divided
1 large sweet onion
4-inch knob ginger
1/2 lb white radish
6 quarts (24 cups) water
2 oz rock sugar
3 Tbsp fish sauce
2-14 oz packages rice sticks/pho noodle, size Medium
2 cinnamon sticks
4 whole star anise
1 Tbsp coriander seeds
1 tsp fennel seeds
10 cloves
3 cardamom pods
Garnishes and Accompaniments:
1 bunch green onions
1 bunch cilantro
1/4 small brown onion
2 cups bean sprouts
1 bunch Thai basil
1 bunch sawtooth herb
2 jalapenos
2 limes
4 red chilies
1/4 tsp ground black pepper
Hoisin sauce
Sriracha sauce
Servings: 8-10 servings
Nguyên liệu:
Nước Phở:
2.7 Kg xương ống bò
900 g đuôi bò
900 g thịt nạm bò
450 g gân bò
450 g thịt nạc bò (beef eye of round)
7 m. canh muối, chia phần
120 ml dấm trắng, chia phần
1 củ hành tây lớn
1 nhánh gừng chừng 10 cm
225 g củ cải trắng
6 L nước
55 g đường phèn
3 m. canh nước mắm
2-400 g 1 gói bánh phở khô lọai vừa
2 thanh quế
4 tai hồi
1 m. canh hột ngò
1 m. cà phê hột tiểu hồi
10 đinh hương
3 thảo quả
Trang trí và ăn kèm:
1 bó hành lá
1 bó ngò rí
¼ củ hành nhỏ
200 g giá
1 bó lá quế
1 bó ngò gai
2 trái ớt Mễ
2 trái chanh
4 trái ớt đỏ
¼ m. cà phê tiêu xay
tương Hoisin
tương ớt Sriracha
Được: 8-10 phần ăn
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Music
Italian Afternoon Twin Musicom (
Licensed under Creative Commons: By Attribution 3.0
Beef Ho Fun Noodle Recipe
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This classic Cantonese beef noodle is dedicated to the clean broth and purest beef flavor. The broth got a light sweet aftertaste from the daikon radish and the Gan Cao slices. The daikon radish also has a mildly peppery taste, making the beef flavor stand out even more. Even though it looks like Vietnamese pho, they are different. The Vietnamese pho broth is much sweeter; the sweetness comes from the onion and maybe some sugar. It usually serves with lime, basil, chilies, and bean sprouts, while Chinese ho fun is only topped with diced scallions, garlic oil, and maybe some pickles.
INGREDIENTS
Braised the Beef
2 lbs of beef Brisket
1.5 lbs of beef bones
1/2 of a cinnamon stick (Amazon Link -
1 star anise (Amazon Link -
2 bay leaves (Amazon Link -
2 cloves (Amazon Link -
1/2 a black cardamom (Amazon Link -
1 piece of tangerine peel (Product Link -
2 pieces of Gancao, optional (Amazon Link -
4 cloves of garlic cloves peeled
5 slices of ginger
2 scallions
2.5 liters of water
Make the Garlic Oil
1/4 cup of minced garlic
1/4 cup of oil
Others
2.5 lbs of daikon radish
5 Tbsps fish sauce (Amazon Link -
3-4 servings of ho fun noodles (Amazon Link -
Diced scallions as garnish