Taiwan Beef Noodle Soup Recipe Red Braised Beef Noodle

beef shank

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and bouillon is a budget-friendly option.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often cheaper.

Chinese wheat noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles add fiber, and spaghetti is widely available.

Heat oil in a large pot over medium heat until shimmering.

Add ginger and garlic, sauté until fragrant, about 1-2 minutes.

Add beef shank and sear on all sides until browned, about 5-7 minutes.

Pour in beef broth and soy sauce, followed by rice wine.

Add star anise, scallions, and Sichuan peppercorns to the pot.

Bring to a boil, then reduce heat to low and cover.

Simmer for 2-3 hours until beef is tender, skimming off any foam.

Cook Chinese wheat noodles according to package instructions, then drain.

In serving bowls, place cooked noodles and ladle the beef broth over them.

Top with tender beef, bok choy, and a drizzle of chili oil.

Garnish with sesame oil, coriander, and pickled mustard greens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary