Niu Rou Mian (Taiwanese Beef Noodle Soup)
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The Tale of Niu Rou Mian (Taiwanese Beef Noodle Soup)
Taiwanese beef noodle soup is widely believed to have developed on the island itself in the mid-20th century, especially around Kaohsiung's Gangshan district, where mainland Chinese Muslim and Sichuanese soldiers and refugees settled after 1949. Blending Sichuan spice with local ingredients, it's now considered a defining Taiwanese dish.
Ingredients
Scale:· 4 servings
- 1 kg beef shank or brisket, cubed
- 500g fresh wheat noodles
- 3 tablespoons doubanjiang (spicy bean paste)
- 1 thumb ginger, sliced
- 4 cloves garlic
- 2 star anise
- 1 cinnamon stick
- 4 cups beef broth
- 3 green onions, chopped
Instructions
- 1Blanch the beef cubes in boiling water for a few minutes, then rinse and drain.
- 2Heat oil in a large pot and sauté ginger, garlic, and doubanjiang until fragrant.
- 3Add the beef and stir to coat in the spicy paste.
- 4Add star anise, cinnamon stick, and beef broth, and bring to a boil.
- 5Reduce heat and simmer gently for 1.5-2 hours until the beef is very tender.
- 6Cook the fresh noodles in a separate pot of boiling water until just done, then drain.
- 7Divide the noodles among bowls and ladle the beef and broth over the top.
- 8Garnish with chopped green onions and serve hot.
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