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Serves
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Ingredients
  • Oil, for cooking
  • 1 kg Shin of Beef, cut into small cubes
  • 6 Garlic Cloves, crushed
  • 3 Shallots, peeled and cut into quarters
  • Thumbsized piece of Ginger, sliced into thin strips
  • 1 Heaped teaspoon Sichuan Pepper Corns
  • 3 Star Anise, whole
  • 1 tsp Fennel Seeds
  • 2 tsps Chilli Flakes
  • 2 tbsps Gochujang Paste
  • 2 tsps Rice Wine Vinegar
  • 1 tbsp Brown Sugar
  • 4 Tomatoes, cut into chunks
  • 130 ml Light Soy Sauce
  • 130 ml Shaoxing Rice Wine
  • Handful of Tenderstem Broccoli, sliced into strips
  • 1 Pack of Pak Choi
  • 400 g Udon Noodles
  • 2 Spring Onions, thinly sliced for garnish
  • Sesame Seeds, for garnish
  • 1 tsp Mirin
  • 1 litre Water
  • 1 tsp Salt
Taiwanese Beef Noodle Soup Taiwanese Beef Noodle Soup

Taiwanese Beef Noodle Soup

A big steaming bowl of noodles in a gorgeous fragrant broth is sometimes all you need. Super healthy and the meat is melt in your mouth tender...grab a spoon and get your slurp on!

Prep 10 minutes
Total 2 hours 15 minutes
  1. Set a large saucepan on a medium heat with a little oil, add in the beef chunks and fry so all of the meat is completely browned. Add in the onions, ginger and garlic and fry for another 5mins until smelling fragrant and softened.
  2. In a pestle and mortar, add the sichuan peppercorns and fennel seeds and grind to a rough powder then add into the meat along with the gochujang paste, star anise, chilli flakes, rice wine vinegar, mirin, shaoxing rice wine, brown sugar and tomatoes. Stir well and pour in 1 litre of water so the meat is covered by around 0.79 cm add in the salt at this stage.
  3. Clamp a lid on and turn the heat down to the lowest and let it blip away for 2 hours. Check the meat after this time - it should be tender and almost falling apart, if not pop the lid back on and allow to cook for another 30mins. When you feel the meat is cooked, add in the udon noodles and the broccoli, allow to cook for 1 minute.
  4. Right at the end add in the pak choi - you want this to still be crunchy.
  5. With pincers, drop a handful of noodles into bowls then ladle over the soup making sure there is a generous amount of the tender beef chunks too. Garnish with the sliced spring onions and sesame seeds, grab a spoon and get slurping!
Taiwanese Beef Noodle Soup Taiwanese Beef Noodle Soup

Taiwanese Beef Noodle Soup

A big steaming bowl of noodles in a gorgeous fragrant broth is sometimes all you need. Super healthy and the meat is melt in your mouth tender...grab a spoon and get your slurp on!

favorite
print
like
Prep 10 minutes
Total 2 hours 15 minutes
Serves
US | Metric
Ingredients
  • Oil, for cooking
  • 1 kg Shin of Beef, cut into small cubes
  • 6 Garlic Cloves, crushed
  • 3 Shallots, peeled and cut into quarters
  • Thumbsized piece of Ginger, sliced into thin strips
  • 1 Heaped teaspoon Sichuan Pepper Corns
  • 3 Star Anise, whole
  • 1 tsp Fennel Seeds
  • 2 tsps Chilli Flakes
  • 2 tbsps Gochujang Paste
  • 2 tsps Rice Wine Vinegar
  • 1 tbsp Brown Sugar
  • 4 Tomatoes, cut into chunks
  • 130 ml Light Soy Sauce
  • 130 ml Shaoxing Rice Wine
  • Handful of Tenderstem Broccoli, sliced into strips
  • 1 Pack of Pak Choi
  • 400 g Udon Noodles
  • 2 Spring Onions, thinly sliced for garnish
  • Sesame Seeds, for garnish
  • 1 tsp Mirin
  • 1 litre Water
  • 1 tsp Salt

  1. Set a large saucepan on a medium heat with a little oil, add in the beef chunks and fry so all of the meat is completely browned. Add in the onions, ginger and garlic and fry for another 5mins until smelling fragrant and softened.
  2. In a pestle and mortar, add the sichuan peppercorns and fennel seeds and grind to a rough powder then add into the meat along with the gochujang paste, star anise, chilli flakes, rice wine vinegar, mirin, shaoxing rice wine, brown sugar and tomatoes. Stir well and pour in 1 litre of water so the meat is covered by around 0.79 cm add in the salt at this stage.
  3. Clamp a lid on and turn the heat down to the lowest and let it blip away for 2 hours. Check the meat after this time - it should be tender and almost falling apart, if not pop the lid back on and allow to cook for another 30mins. When you feel the meat is cooked, add in the udon noodles and the broccoli, allow to cook for 1 minute.
  4. Right at the end add in the pak choi - you want this to still be crunchy.
  5. With pincers, drop a handful of noodles into bowls then ladle over the soup making sure there is a generous amount of the tender beef chunks too. Garnish with the sliced spring onions and sesame seeds, grab a spoon and get slurping!