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TAIWANESE BEEF NOODLE SOUP RECIPE
Today we're diving into the world of Taiwanese cuisine. We’ll be making a rich broth flavored with warm spices, with tender chunks of beef, some spicy chili paste for a bit of heat and fresh greens to garnish. This is a meal in one bowl that will warm you during these cooler days. So, grab your apron and let's make some Taiwanese Beef Noodle soup!
Renowned for its robust taste and aromatic broth, this dish is a culinary masterpiece that captures the essence of Taiwanese comfort food. With tender slices of beef shank or beef chuck, delicately infused with a blend of soy sauces, spicy bean paste, and chili oil, creating a symphony of savory and spicy notes. The broth, simmered to perfection, boasts a rich depth that comes from the marriage of garlic, ginger, and a touch of sweetness. Each steaming bowl promises a tantalizing experience, with chewy Taiwanese wheat noodles providing the perfect canvas for this symphony of flavors.
What makes this dish truly special is its cultural significance in Taiwan. Taiwanese Beef Noodle Soup isn't just a meal; it's a culinary heritage passed down through generations. It's a dish that brings people together, whether at bustling night markets or cozy family dinners. Join me as we dive into the heart of Taiwanese cuisine, exploring the techniques and ingredients that make this Spicy Beef Noodle Soup a beloved classic. So, whether you're a seasoned chef or a kitchen novice, buckle up for a culinary adventure that will transport your taste buds straight to the bustling streets of Taipei.
The combination of earthy spices, savory, spicy and slightly sweet aromatics creates a multi-layered taste experience that's delicious and satisfying!
TAIWANESE SPICY BEEF NOODLE SOUP RECIPE | 拉麵
INGREDIENTS:
• 3 lbs. of either beef shank and/or beef chuck roast (Use 2-3 inch thick shanks for this recipe)
• 4-6 bundles of Taiwanese wheat (or white) noodles (You can also use Japanese wheat noodles or even Thai rice noodles which are available in most stores.)
• 8 cups water (or beef broth)
• 6 cloves garlic, sliced
• 1 ginger, sliced (2-3-inches)
• 3 green onions, (cut into 2-inch segments)
• 2 shallots (or 1 onion, cut into wedges)
• 2 tomatoes (cut into wedges)
• 2-4 dried chilies (such as Sichuan facing heaven, Thai bird or chiles de árbol, split open)
• 3 tablespoons doubanjiang (spicy bean paste),
• 1/2 cup Shaoxing wine (or rice wine)
• 2 tablespoons tomato paste
• 1/2 cup soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoon olive oil
• 1 tablespoon sugar
• Salt and pepper to taste
• 1 Chinese aromatic herb packet (see ingredients below):
Chinese spice packet:
• 4-5 star anise
• 1 cinnamon stick
• 2 Tablespoon Sichuan peppercorns
• 1 Tablespoon fennel seeds
• 1 teaspoon cumin
• 1 teaspoon coriander
• 3 bays leaves
• ¼ teaspoon black pepper
Garnish:
• 1 tablespoon sesame oil
• Bok choy or spinach for greens
• Cilantro (chopped)
• Green onions (chopped)
• Pickled mustard greens (pre-seasoned packaged)
• Chili oil
Step 1: Prepare the Aromatics
• Cut the shallots in half.
• Finely chop the white part of the green onions to use as a garnish and cut the green part into 3 inch pieces
• Roughly chop the garlic.
• Cut tomatoes into quarters.
• Split the dried chilies in half. (Chile Guajillo which has more of mild to moderate heat but if you like a bit more heat, you can use chiles de árbol or even Thai chilies and we’re just going to split them open before throwing them into the pressure cooker.
• Slice the ginger and set all aside.
Step 2: Prepare the Spice Packet
Into a cheesecloth bag, add star anise, cinnamon stick, Sichuan peppercorns, fennel seeds, cumin, coriander, bay leaves and some black pepper. Set aside.
Step 3: Prepare the Beef
Blanch and rinse the beef shank and/or beef chuck to remove any impurities.
• In a large pot, bring the water to boil and blanch for 1-2 minutes. Then rinse thoroughly with fresh water.
• Transfer the beef to a large plate or bowl and set aside.
Step 4: Infuse the Broth
• Set the pressure cooker to sauté setting.
• Add the oil and once the oil is shimmering, add the ginger, garlic, green onions, and shallots.
• Stir for about 1-2 minutes until the shallots are translucent and aromatic.
• Then add the tomato wedges and dried chilies. Stir until the tomatoes start to soften, about 4 minutes.
• Next, add onion, tomatoes, garlic, ginger, scallions and dried chiles to the pot, season lightly with salt, and cook, stirring frequently, until the vegetables are starting to brown around the edges and the tomatoes are breaking down, about 4 minutes.
• If cooking in a Dutch oven or pot on the stove top, reduce heat if the bottom of the pot starts to blacken or smoke excessively.
• Next, add the beef, tomato paste, spicy bean paste, sugar, soy sauce and Shaoxing wine and stir until mixed thoroughly.
• Next, pour 8 cups of water into the pressure cooker and lastly add the Chinese spice packet. The water shouldn’t be over the 10-cup line. Pressure cook for about 30-35 minutes until the meat is tender. Make sure to read your pressure cooker instructions for desired tenderness.
• If you’re cooking on the stop top in a Dutch oven or large pot, simmer the soup on a low for 2-3 hours or until the meat is tender.
Step 5: Cook the Noodles
• While the broth is simmering, cook the Taiwanese wheat noodles in a medium pot according to the package instructions (usually between 7-9 minutes). Drain the noodles and set aside.
Typically, noodles made of wheat flour are used in the stew but you can use anything from Japanese style noodles to rice flour noodles. In my opinion, they all work.
Step 6: Assemble Your Bowl and Serve
• Once the pressure cooker timer is up, carefully release the pressure valve and let it release and let it rest for 10-20 minutes. Carefully strain the broth through a fine-mesh strainer into a fresh bowl or pot. Discard the solids.
• Cut the beef chuck into slices. You can add the beef back into the broth.
• In a large bowl, add the cooked noodles, top it with the beef and add some bok choy, cilantro, chopped green onions and some chopped pickled greens.
• Then finally, ladle on some of that braising broth.
• For more flavor, add a bit of sesame oil and/or chili oil, serve and enjoy!