We always think that Taiwanese Beef Noodle Soup is a highly specialized dish which requires lots of technique and secret in the soup recipe – just like Japanese Ramen. So is it a good idea to make Beef Noodle Soup at home while you can always get a nice bowl of it at a good Beef Noodle Soup specialty restaurant?
紅燒牛肉麵 Beef Noodle Soup
The beef and carrot were tender and full of flavour. The soup was with a touch of aroma of Chinese spices. In general it’s a delicious bowl of noodle soup. Yet if we compare it with the authentic Taiwanese version in any of a good restaurant specializes in making this dish, the experience was quite different. It’s very legit to go to a restaurant to have Taiwanese Beef Noodle Soup as the flavour is not easy to duplicate at home.
Though it’s not authentic, this is still an amusing dish to cook. Is there a rule about only to cook authentic dishes at home? Just cook whatever you want in your own style and have fun in your kitchen!
Ingredients for two. A beef shank, a carrot, some shanghai white cabbage, onion, scallions and Taiwanese noodles
Also some Chinese spices including Sichuan peppercorn, star anise, cinnamon and bay leaves
The Taiwanese noodles we bought were also made in Hong Kong which made our dish even less authentic lol
Rinse the spices
Heat the Sichuan peppercorn, star anise, cinnamon. Also add some peppercorn
Put the spices into a soup bag. Hmmmmmm apparently we bought an oversized one
Chop the other ingredients into suitable sizes
Sear the beef on medium high heat. Add some salt for seasoning
Until the surface is caramelized
Saute the onion, garlic, scallion stems and some slices of ginger
Add the beef shank back
Add rice wine of around 200ml. Cook for 1 min
Mix the sauce. Spicy bean paste 3 tbsp, light soy sauce 150ml, sesame oil 1 tbsp. The portion doesn’t need to be very precise as we are going to adjust the seasoning later
Add sauce and a piece of rock sugar
Insert the spice bag. Pour water of around 1L
Boil it on medium heat. When it comes to boil switch to low heat and let it simmer for 2 hours
Test the flavour. Add seasoning if the flavour isn’t enough
Then we are going to cook the noodles. We were having raw noodles so it took us 10+ mins to cook
An important tip
After cooking the noodles some sticky mucus can be seen on the surface. It’s actually half liquefied starch and it makes the texture of the noodles bad. We will need to get rid of it by shaking the noodles in a colander
Boil the cabbage and place everything nicely in a bowl
Pour in the soup. Done!
Our not-so-authentic Taiwanese dishes also include salty chicken
This dish is our freestyle dish based on a famous Shanghaiese dish. Tastes good!