Niu Rou Mian (Taiwanese Beef Noodle Soup)
The Quirky Foodster Team
Ingredients
- Beef shank or brisket, cut into large chunks — 1 kg (2.2 lb)
- Beef bones (optional, for a richer broth) — 500 g (1.1 lb)
- Onion, quartered — 1
- Ginger, sliced — 20 g (2 tbsp)
- Garlic, whole cloves — 6
- Doubanjiang (spicy fermented bean paste) — 45 g (3 tbsp)
- Soy sauce — 90 ml (6 tbsp)
- Shaoxing wine — 45 ml (3 tbsp)
- Rock sugar — 20 g (4 tsp)
- Star anise — 3
- Cinnamon stick — 1
- Water — 2.5 L (10 cups)
- Wheat noodles, fresh or dried — 500 g (1.1 lb)
- Bok choy or other leafy green, blanched — 300 g (10.5 oz)
- Scallions, chopped, for garnish — 3
- Pickled mustard greens, for serving (optional)
Method
- Blanch the beef chunks and bones (if using) in boiling water for 3–5 minutes to remove impurities, then drain and rinse under cold water.
- Heat a little oil in a wok over medium heat. Fry onion, ginger, and garlic until fragrant, about 5 minutes. Add doubanjiang and cook 1–2 minutes until fragrant and the oil turns red.
- Transfer the aromatics to a large stockpot along with the blanched beef and bones, soy sauce, Shaoxing wine, rock sugar, star anise, cinnamon stick, and water.
- Bring to a boil, then reduce heat and simmer, partially covered, for 2–2.5 hours until the beef is very tender, skimming occasionally.
- Remove the beef and set aside; strain the broth, discarding the solids, and skim excess fat from the surface.
- Bring a separate pot of water to a boil and cook the noodles according to package instructions until tender. Drain.
- Divide noodles among bowls, top with sliced beef and blanched bok choy, and ladle the hot broth over the top. Garnish with scallions and serve with pickled mustard greens on the side.
Introduction: Niu rou mian, rich beef noodle soup simmered with soy sauce, chili bean paste, and warming spices, is considered by many to be Taiwan’s signature dish, with an annual festival in Taipei dedicated to celebrating it.
Cultural Background: Niu rou mian, rich beef noodle soup simmered with soy sauce, chili bean paste, and warming spices, is considered by many to be Taiwan’s signature dish, with an annual festival in Taipei dedicated to celebrating it. Brought and adapted by mainland Chinese immigrants after 1949, it has since become thoroughly Taiwanese.
Tips: Blanching the beef and bones before simmering removes impurities that would otherwise cloud the broth, giving a clearer, cleaner-tasting final soup.
Variations: A milder, clear (non-spicy) version omits the doubanjiang, relying only on soy sauce and spices for flavour, a common alternative style.
Storage: Refrigerate broth and beef separately from noodles in airtight containers for up to 4 days; freezes well for up to 3 months.
Reheating: Reheat the broth and beef gently on the stovetop; boil fresh noodles or briefly dip pre-cooked noodles in hot water before assembling.
FAQs:
Q: Is niu rou mian very spicy?
A: It can range from mild to quite spicy depending on the amount of doubanjiang used; adjust to taste.
Q: Can I make this in a pressure cooker?
A: Yes, this can reduce the beeftenderizing time to about 35–40 minutes under pressure.
Q: Is niu rou mian naturally gluten-free?
A: No, due to the wheat noodles and soy sauce; rice noodles and gluten-free soy sauce can be substituted.
- Beef shank or brisket, cut into large chunks — 1 kg (2.2 lb)
- Beef bones (optional, for a richer broth) — 500 g (1.1 lb)
- Onion, quartered — 1
- Ginger, sliced — 20 g (2 tbsp)
- Garlic, whole cloves — 6
- Doubanjiang (spicy fermented bean paste) — 45 g (3 tbsp)
- Soy sauce — 90 ml (6 tbsp)
- Shaoxing wine — 45 ml (3 tbsp)
- Rock sugar — 20 g (4 tsp)
- Star anise — 3
- Cinnamon stick — 1
- Water — 2.5 L (10 cups)
- Wheat noodles, fresh or dried — 500 g (1.1 lb)
- Bok choy or other leafy green, blanched — 300 g (10.5 oz)
- Scallions, chopped, for garnish — 3
- Pickled mustard greens, for serving (optional)
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