Pasta & Noodles · Taiwanese
Taiwanese Braised Beef Noodle Soup
Chunks of beef shank braise for hours with soy, star anise and a touch of chili bean paste until they fall apart at a nudge. Chewy wheat noodles soak up the dark, aromatic broth, and a heap of fresh scallions brightens every spoonful.
Test kitchen note: Braise a day ahead and chill; the fat lifts off easily and the broth tastes rounder once the spices have rested overnight.
Method 6 steps
-
Blanch the beef in boiling water for 3 minutes, drain and rinse.
-
Heat the oil in a heavy pot and fry the scallion lengths, ginger and garlic until fragrant. Stir in the chili bean paste and cook 1 minute.
-
Add the beef, soy sauce, wine, star anise, rock sugar and water. Bring to a boil, then cover and simmer gently for 2 to 2 1/2 hours until the beef is very tender.
-
Skim the fat and taste the broth, adjusting with water or soy sauce.
-
Cook the noodles in a separate pot of boiling water until chewy-tender and drain.
-
Place noodles in deep bowls, ladle over broth and beef and top with plenty of chopped scallions.
That is the whole pie. Enjoy every slice.
Pairs well with
Cook these next
Top rated in Pasta & Noodles
Favourites from this slice
Hanoi-Style Pho Tai with Rare Beef and Scallion Stalks
Paper-thin slices of raw beef turn rosy the moment scalding star anise broth hits the bowl, settling over soft rice n...
Members-only recipe
Spaghetti and Meatball Nests with Basil and Parmesan
Tender pork and beef meatballs simmer in a rich tomato sauce, then crown a tightly twirled nest of spaghetti. Fine ri...
Chicken Katsu Ramen with Soft Eggs and Cucumber
Crunchy panko chicken cutlet is sliced over a bowl of ramen in rich soy and ginger broth. Jammy marinated eggs, sweet...
Chili Garlic Shrimp Udon with Scallion Curls
Thick, chewy udon soak up a sticky sauce of chili, garlic and soy while plump shrimp sear in the same pan. Chopped sc...
Members-only recipe