1-DAY NOODLES (TAIWANESE BEEF NOODLE SOUP) RECIPE BY TASTY
Here's what you need: bone-in chuck beef short ribs, beef shin bones, oxtail, white onion, carrots, large tomatoes, red apple, celery, garlic, fresh ginger, scallions, rice wine, star anise, sichuan peppercorns, coriander seeds, vegetable oil, doubanjiang, soy sauce, dark soy sauce, rock sugar, kosher salt, granulated sugar, fresh noodles, baby bok choy, mustard green
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 25
Steps:
- Bring a large pot of water to a boil. Add the short ribs, beef shin bones, and oxtail and boil for 30 minutes to remove any impurities. Drain and rinse the meat and bones under cold running water.
- Add the meat and bones to a clean large pot with the onion, carrots, tomatoes, apple, celery, garlic, ginger, rice wine and scallions (set 2 aside for garnish). Add enough water to cover and bring to a boil.
- Meanwhile, in a small, dry pan over high heat, toast the star anise, Sichuan peppercorns, and coriander until fragrant, about 2 minutes. Add the toasted spices to the boiling broth.
- In the same small pan, heat 1 tablespoon of vegetable oil over high heat. When the oil is shimmering, add the doubanjiang and cook until fragrant and caramelized, about 30 seconds.
- Add the caramelized doubanjiang to the boiling broth, along with the soy sauce, dark soy sauce, and rock sugar.
- Reduce the heat to medium-low and simmer the meat and bones for 3 hours. Remove the short ribs from the broth and let cool slightly, then wrap in foil and let rest in the refrigerator overnight.
- Cook the broth for another 3 hours, adding more water as needed to keep the solids covered. Remove the broth from the heat and stir in the salt and sugar. Adjust the seasoning to taste. Transfer the broth and solids to an airtight container and refrigerate overnight.
- When ready to assemble, skim the solidified fat from the top of the broth and reserve. Return the broth and solids to a large pot and heat over medium heat until bubbling. Strain the broth into a clean pot, discarding the solids.
- Add the bok choy to the hot broth and blanch for 30 seconds, then remove from the pot and set aside.
- Cook the noodles according to the package instructions, then drain.
- Cut the short ribs into bite-size cubes. Heat the remaining teaspoon of vegetable oil in a medium pan over high heat. Add the short ribs and sear until the outside is crispy, 2-3 minutes. Remove the pan from the heat.
- Thinly slice the remaining 2 scallions.
- To serve, add 1 tablespoon of reserved fat to a bowl. Add the noodles. Pour in the broth, then top with short rib cubes, scallions, bok choy, and cooked salted mustard.
- Enjoy!
TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY
Here's what you need: water, beef shank, scallions, fresh ginger, star anise, vegetable oil, garlic, red chiles, medium white onion, rock sugar, spicy bean paste, dark soy sauce, rice wine, light soy sauce, medium tomatoes, white pepper, salt, dried bay leaf, flour noodle, bok choy, scallion, fresh cilantro, red chile
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 23
Steps:
- Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
- Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
- In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
- Add the sliced beef.
- Add the dark soy sauce, for color, stir, then add the rice wine.
- Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
- Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
- Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
- Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
- Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
- To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
- Enjoy!
Nutrition Facts : Calories 838 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 5 grams, Protein 66 grams, Sugar 13 grams
ASIAN BEEF NOODLE SOUP
Make and share this Asian Beef Noodle Soup recipe from Food.com.
Provided by mama smurf
Categories Asian
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut beef into very thin strips. In a bowl, combine beef with soy sauce. (I added some crushed red pepper -- love the spice).
- In a large saucepan over high heat, bring stock, ginger and garlic to a boil. Add vermicelli; boil for 2 minutes or until softened. Add beef, carrots and cabbage.
- Return to a boil; cook for another 2 minutes. Add bean sprouts and cook for 1 minute or until heated through.
- Ladle into bowls; garnish with cilantro and chopped green onions. Drizzle with sesame oil, if desired.
Nutrition Facts : Calories 163.1, Fat 4.8, SaturatedFat 1.6, Cholesterol 34, Sodium 2350, Carbohydrate 9.2, Fiber 2.7, Sugar 4.6, Protein 21.6
TAIWANESE BEEF NOODLE SOUP
Flavored with warm spices, sugar and fermented broad bean chile paste, Taiwanese beef noodle soup is traditionally made with gelatinous beef shins and tendons, giving the broth a sticky richness. The flavors and technique suit meaty short ribs, which come out meltingly tender and moist. Adding a packet of powdered gelatin to the braising liquid gives it the same lip-sticking richness that braised tendons offer in the traditional version.
Provided by J. Kenji López-Alt
Categories dinner, meat, noodles, soups and stews, main course
Time 11h
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Make the braising liquid: Combine chicken broth, wine, dark soy sauce, sugar and doubanjiang in a medium bowl or large liquid measure. Sprinkle gelatin over the top and set aside.
- Sear the beef: Season short ribs lightly with salt on all sides. Heat oil in a large Dutch oven over high until shimmering. Working in batches if necessary, add short ribs in a single layer and cook, turning occasionally, until well browned on all sides, about 8 minutes, reducing heat if necessary if the oil smokes excessively. Transfer short ribs to a large plate and set aside. (Do not wash out the pot.)
- Add the aromatics: 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. Reduce heat if the bottom of the pot starts to blacken or smoke excessively.
- Bloom the spices: Add cinnamon, star anise, fennel seeds, coriander seeds, Sichuan peppercorns and black peppercorns, and cook, stirring frequently, until aromatic, about 1 minute.
- Stir the braising liquid to get the sugar off the bottom. (The hydrated gelatin will have formed a raft that will break up a little when you stir. It's OK if it's not dissolved at this point.) Pour the braising liquid into the pot, then scrape up any browned bits from the bottom of the pot.
- Return the short ribs to the pot and add enough water to barely cover them (1 1/2 to 2 quarts). Add bay leaves, bring the liquid to a boil, adjust heat to maintain a bare simmer, and cover the pot with a lid, leaving it slightly cracked to allow steam to escape.
- Cook until a toothpick or skewer inserted into the meaty part of the largest short rib shows very little resistance but isn't falling apart, 2 to 2 1/2 hours. Using a spatula and tongs, carefully transfer the short ribs to a plate. Strain the braising liquid through a fine-mesh strainer into a fresh pot. Discard the solids.
- Pick any stray spices or aromatics off the short ribs and discard. Return the short ribs to the braising liquid. For best results, allow short ribs to cool in the liquid on the countertop, then refrigerate overnight. Once liquid has chilled, using a ladle, skin and discard most - but not all - of the fat from the surface.
- To serve: If you have the right number of ribs for each guest, you can reheat them on the bone. If not, gently separate the meat from the bone (including the tendons) and break the meat into big chunks with your fingers before reheating. Bring broth and short ribs to a simmer. Add vinegar and season broth to taste with salt. Keep hot.
- Meanwhile, bring a large pot of salted water to a boil. Add greens and cook until tender-crisp, about 1 minute. Remove greens with a slotted spoon or tongs and set aside. Return water to a boil and cook noodles according to package instructions. Drain noodles and divide among four serving bowls. Top with short ribs, divide the greens evenly among the bowls, and ladle the broth over the top. Place a small pile of chopped Chinese pickled vegetable or sauerkraut on top of each short rib, sprinkle with chopped cilantro, and serve.
CHINESE BEEF NOODLE SOUP
Steps:
- Cut beef into larger chunks and then place in a large pot with enough cold water. Throw one spring onion and several ginger slices, bring to a boil and then pick the beef chunks out (so there will be no floating dirt on the meat and we can skip rinsing process.) Drain.
- Heat up around 2 tablespoons of oil in a deep stewing pot and fry doubanjiang for half minute over slow fire, then place garlic, ginger, leek onion and red onion in, fry until aromatic.
- Return cooked beef and stir for several minutes until the beef is slightly browned, place tomato wedges and add warm stock to cover all the content. Bring to boil and then slow down the fire and simmer for around 1 hour.
- Pick the beef out and strain the liquid to remove cooked vegetables and spices, add salt to taste (the soup can be slightly salty compare with common soups)and simmer for another 15-20 minutes.
- During this period, cook noodles according to package instructions. You can either serve wide noodles or thin noodles. Transfer noodles to serving bowl, pour in soup base and top with beef. Garnish chopped green onion and decorate with coriander.
Nutrition Facts : Calories 739 kcal, Carbohydrate 90 g, Protein 57 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 58 mg, Sodium 1510 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
QUICK AND EASY CHINESE NOODLE SOUP
A delicious soup with plenty of vibrant flavors that are brought together in one pot. Once you try this recipe, you'll never go back to the packaged soups again!
Provided by Erren Hart
Categories Soup
Time 10m
Number Of Ingredients 7
Steps:
- In a large saucepan, heat the chicken stock and bring to a boil.
- Add the green onions, Bok Choy or Chinese greens, soy sauces, oyster sauce & the noodles.
- Reduce the heat and cook according to noodle package instructions (just until tender). Serve hot
Nutrition Facts : Calories 236 kcal, Carbohydrate 47 g, Protein 12 g, Fat 1 g, Sodium 3440 mg, ServingSize 1 serving
CHINESE BEEF NOODLE SOUP
Easy Chinese Beef Noodle Soup recipe made with slow braised hearty beef bone broth, melt-in-mouth beef pieces, and rice noodles topped with crisp vegetables toppings. The best Asian beef noodle soup that anyone can simply make at home.
Provided by Khin
Categories Main Course
Number Of Ingredients 19
Steps:
- First blanch the beef to remove the impurities from the bones. Fill the large pot with water about 3 litre, bring it to boil and place the beef. Boil for 6-8 minutes then drain all the water out. Rinse the beef bones with cold running water. ( Water should be cover the beef bones. )
- Place the beef back in the large pot, fill about 3 litre cold water. Add ginger, garlic, spring onions, cinnamon, star anise, bay leaves, soy sauce, sugar, beef stock cube and black pepper. Bring it to boil, once it start boiling, turn down the heat, close the lid and simmer with low-medium heat for 1.5 to 2 hours, until the beef is tender.
- Once the beef is tender, strain the beef, bones and herbs out from the broth. Discard the beef bones and herbs. Cut the meat into small bite size pieces and set it aside.
- To season the beef broth, make a taste test and add salt and black pepper powder. Keep it warm. ( If the soup broth is too thick, you can add a bit more water according to your desire consistency. )
- Boil the pre-soaked rice noodles in the hot boiling water for 1-2 minutes until soften. ( Or boil according to the packet instructions. ) Then blanch the bean sprouts for few seconds.
- Place the noodles in the serving bowl pour the beef broth in. Topped with beef pieces, blanched bean spouts, chilli slices, chopped coriander and lime wedges.
Nutrition Facts : Calories 405 kcal, Carbohydrate 22 g, Protein 55 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 1498 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
TAIWANESE-STYLE BEEF NOODLES
Beef stew cooked with onions, carrots, and tomatoes in a slow cooker, paired with ramen and veggies. This is my mom's recipe for the famous Taiwanese beef noodle soup. I don't eat beef noodles anywhere else because I can't find anything like this anywhere!
Provided by Anita Chen
Categories World Cuisine Recipes Asian
Time 2h55m
Yield 8
Number Of Ingredients 16
Steps:
- Place beef cubes in a large pot of cold water; bring to a boil. Drain and pat dry.
- Arrange beefsteak tomatoes, carrots, onion, and fresh ginger in the bottom of a slow cooker. Lay beef cubes on top. Sprinkle beef seasoning over beef cubes.
- Mix 3 cups water, soy sauce, beef broth, ketchup, and rice wine together in a bowl. Pour into the slow cooker.
- Cook on High until beef is tender, 2 to 3 hours.
- Bring 2 quarts water to a boil in a large pot. Add ramen noodles; cook until softened, 2 to 3 minutes. Add 1 cup cold water; bring back to a boil. Transfer noodles to a large bowl with a slotted spoon. Cook cabbage in the boiling water until tender, 3 to 5 minutes. Drain.
- Stir beef mixture and cabbage into the bowl of noodles. Garnish with garlic and scallions.
Nutrition Facts : Calories 717.7 calories, Carbohydrate 35.9 g, Cholesterol 148 mg, Fat 36.8 g, Fiber 5 g, Protein 52 g, SaturatedFat 14.1 g, Sodium 2780.6 mg, Sugar 13.9 g
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TAIWANESE BEEF NOODLE SOUP ... - TASTE OF ASIAN FOOD
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Reviews 3Calories 1071 per servingCategory Noodles
- Prepare a pot of water with a few pieces of ginger and a handful of scallion that cut into 5cm sections.
FRENCH ONION BEEF NOODLE SOUP RECIPE | BON APPéTIT
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4.5/5 (150)Estimated Reading Time 7 minsServings 6-8
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and, working in batches, cook, turning occasionally, until well browned on all sides, 12–14 minutes. Transfer to a platter as you go. Carefully pour off fat left behind in pot until there is just enough to cover bottom of pot; discard.
- Return pot to medium heat. Cook whole white scallion parts, garlic, and ginger, stirring occasionally, until they are starting to brown, about 4 minutes. Add star anise, cinnamon, cloves, peppercorns, and coriander seeds and cook, stirring often, until fragrant and oil is sizzling, about 1 minute. Add wine, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer until almost completely evaporated, about 3 minutes. Return beef to pot and add soy sauce and 12 cups water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer until meat is not quite falling off the bone, about 1½ hours.
- Meanwhile, heat butter in another large pot or Dutch oven over medium-high until foaming subsides. Add onions, season with salt, and cook, stirring often, until they begin to take on some color, about 15 minutes. (If they don’t fit in your pot, add as much as you can, cover, and steam 5 minutes. Stir in remaining onions and continue cooking.) Reduce heat to medium-low and cook, stirring occasionally, until onions are deep golden and softened but not mushy, 30–45 minutes.
- Using tongs, remove beef from broth and let cool until you can handle. Tear meat into bite-size pieces, discarding any bone and excess fat as you go. Strain broth through a fine-mesh sieve into a large bowl; discard solids.
TAIWANESE BEEF NOODLE SOUP: IN AN INSTANT POT OR ON THE …
From thewoksoflife.com
4.9/5 (100)Total Time 2 hrs 30 minsCategory NoodlesCalories 435 per serving
- Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities.
- Next, in your instant pot, turn on the saute setting. Add the oil, crushed ginger, garlic, scallions, and onions in that order. Stir to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.
- Next, add the meat to the pot. Then add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.
- Pour 8 cups of water into the instant pot. Add the spice packet. The instant pot should be filled to the 10-cup line; it shouldn’t be more than ⅔ of the way full per safety instructions. Our instant pot is the largest size (8 quarts); if yours is smaller, you can halve the recipe accordingly.
TAIWANESE BEEF NOODLE SOUP - CHINESE BEEF NOODLE SOUP ...
From honest-food.net
4.9/5 (13)Category Lunch, Main Course, SoupCuisine ChineseCalories 368 per serving
- Submerge the shanks in water in a large soup pot. Bring this to a boil and let it roll for a couple minutes. Remove the shanks and toss the water. This process removes some of the scum that floats to the surface, and will make a cleaner tasting, clearer broth.
- While you are waiting for this to happen, chop all your vegetables. Separate the white parts from the green parts of the green onions. Leave the white parts in large pieces, but finely chop the green parts.
- Wipe the pot out and heat up the lard or oil over medium high heat. Sauté the white parts of the green onions, the garlic and ginger for about 1 minute. Add the star anise, Sichuan peppercorns and chiles and stir to combine. Return the shanks to the pot.
- Pour in the Shaoxing wine, soy sauce, sorghum syrup (or honey) and bean sauce, then enough water to cover everything by about 1 inch. Bring this to a simmer, cover the pot and cook gently until the shanks are tender -- about 2 hours for beef, up to 4 hours for a very old deer or moose or elk or whatever.
NIU ROU MIAN TAIWANESE BEEF NOODLE SOUP 牛肉麵 …
From seonkyounglongest.com
5/5 (10)Calories 573 per servingTotal Time 2 hrs
- Bring all spices for spice bag and toast them on a dry pan until you can smell aroma, about 2 minutes. Place in a spice bag and fold it tight. Set aside.
- Blanch beef in a large pot (8 qt) of boiling water for 1 minute to get rid of excess blood. Drain and set aside. Quickly rinse now-empty-pot to make soup.
- Heat now-empty-pot over high heat and add cooking oil. Add garlic, ginger, onion and green onion. Sauté everything about 1 to 2 minute, then add toban djan and rock sugar. Sauté all together for 1 minute then add soy sauce, shaoxing wine, dark soy sauce and salt, stir.
- Add blanched beef, tomatoes and beef bouillon. Stir everything together so tomato melts and beef will absorb sauces, about 3 to 4 minutes. Pour water and finally add spice bag. Stir one good time and bring it boil. When it’s boiling, cover and reduce heat to medium low and simmer for 1 hour 30 minutes.
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5/5 (6)Category Main CourseCuisine TaiwaneseCalories 310 per serving
- Fill a large pot or Instant Pot with water and bring to a rapid boil. Add beef shanks and boil vigorously for about 3 minutes to get rid of the impurities. Drain, rinse and cut the beef shank into thick slices. Set aside.
- Select the "saute" setting. Heat the oil, then add onion, scallions, ginger, garlic, bay leaves, red chilies, star anises, Dou Ban Jiang until fragrant and the onion is translucent. Add tomatoes, dark soy sauce, light soy sauce, and Shaoxing wine. Stir for about 8 minutes then add beef shanks into the pot.
- Instant Pot users: Cook for 90 minutes at high pressure and do a quick release. Stove-top users: Add more water if needed so the meat is covered. Bring to a boil over medium-high heat. Reduce the heat then cover the pot, cook slowly at low heat for 2-3 hours or until the meat is tender. Add more liquid if necessary.
- Remove the bay leaves and other spices from the broth. Serve with noodles, and toppings of your choice.
BEEF PAN-FRIED NOODLES - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
4.8/5 (18)Total Time 35 minsCategory MainCalories 341 per serving
- Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.
- Prepare the noodles according to package directions (*Footnote 3). Drain and set aside in a colander to dry.
- Heat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-high heat until hot. Spread the noodles into a patty shape (*Footnote 4). Cook without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to help with the frying, if needed. Once done, transfer the noodles to a big serving plate.
CHINESE BEEF NOODLE SOUP - ERREN'S KITCHEN
From errenskitchen.com
4.8/5 (20)Total Time 2 hrs 10 minsCategory SoupCalories 412 per serving
- Heat the oil in a saucepan over high heat. Add the ginger, garlic, green onions and the beef and brown on all sides.
TAIWANESE BEEF NOODLE SOUP | CHINA YUMMY FOOD
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5/5 (7)Total Time 5 hrsCategory Main Course, SoupCalories 663 per serving
- Pour the soup into a bowl through the filter and cut the beef into 3cm pieces. And cut the green onion, ginger, onion and tomato.
- Heat the soup and beef bone in a wok under high heat until boiling. Turn the fire down, and continue to cook the soup under low heat for 30 minutes. Prepare sauce ingredients.
- Heat a pan with oil, and stir-fry ginger, garlic and onion until fragrant. Add the 2 tablespoons of sweet noodle sauce, 2 tablespoons of bean paste, rock sugar, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce and 1 tablespoon of cooking wine in the pan. Stir-fry them until the rock sugar melt.
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5/5 (2)Category Main Dish, TaiwaneseCuisine TaiwaneseTotal Time 1 hr 45 mins
- Boil a pot of water for blanching the bones. Cook the bones for 3 minutes, then drain and wash the bones and pot (this gets rid of the scum). Add the bones back to the pot with the rest of the broth ingredients except salt and bring it to a boil. Reduce the heat to low and skim any other scum that may develop. Cook for 2 to 2.5 hours with lid on or 90 minutes in an Instant Pot on the high setting.
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From pressurecookrecipes.com
5/5 (49)Total Time 2 hrsCategory Main, SoupCalories 420 per serving
- Optional - Parboil Beef Meat: Bring 4 quarts of water to a boil. Boil the beef for 5 minutes to clean and remove excess fat. Remove the beef, then rinse them in cold water. *Note: We usually skip this step when making beef noodle soups, and remove the fat/scums with a fat separator at the end.
- Toast Spices in Instant Pot: Put all the spice ingredients in Instant Pot. Press “Saute” button to “Sauté More” to heat up Instant Pot. When the spices release their fragrance (~2.5 mins), remove and set aside the toasted spices.
- Brown Beef in Instant Pot: Wait until the Instant Pot says "HOT". Pat dry the beef shanks and chuck roast steak, then lightly season one side of beef with salt. Drizzle 1 tbsp (15ml) vegetable oil in the inner pot, then ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of beef in Instant Pot. Lightly season the other side of beef with salt. Brown one side of the beef for 5 minutes before flipping over, then brown the other side for another 5 minutes. Set aside the browned beef.
- Saute Onions and Tomatoes: Add 1 tbsp (15ml) vegetable oil in Instant Pot. Add in sliced onions, white parts of green onions, halved roma tomatoes, sliced shallot, and 2 tbsp (28g) ginger slices, then saute for 5 minutes. Add in 8 crushed garlic cloves, green parts of green onions, 2 tbsp (30g) Doubanjiang, 1 tsp (5g) tomato paste, 3 - 6 dried red chilies, and all the toasted spices, then saute for another minute. While the tomatoes and onions are sauteing, cut beef shanks in halves and beef chuck roast into 1.5" - 2" cubes.
TAIWANESE BEEF NOODLE SOUP RECIPE (NIU ROU MIAN 牛肉麵 ...
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3.8/5 (4)Category Main CourseCuisine Chinese, TaiwaneseCalories 943 per serving
- First make sure your beef is cut into tiny 1 inch cubes.Then grab a large soup pot and pour in about 1 tablespoon of vegetable oil over medium-high heat.Once the oil is hot enough, you want to add as much of the beef that will fit on the bottom of the pot without having too much overlap. (You may need to work in batches).Cook the meat while making sure to flip them around. You want to cook them until both sides of the meat are lightly browned. Once they are done cooking, take the meat out and place them into a dish and set aside.
- While your beef is cooking, you'll want to prepare your other parts of the ingredients.First you want to grab your noodles and cook them accordingly to the packages instructions. Then set it aside.Now take your green vegetables and blanche them for a few minutes until they are ready. Then set it aside.Take your cilantro and green onion and chop them up into tiny pieces and set them aside.
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