Thursday, May 21, 2009

Taiwanese Beef Noodle Soup

I must be the worst blog keeper everrrr... either that or I just severely lack in stress-management skills :( The school year's almost over and that means more tests are coming up. I'm currently stressing over the Pathology NBMEs we're having in a 2 weeks... sigh, keeping up with school is one thing, but having to memorize the morphology and mechanisms of all the diseases taught throughout the past 2 years sounds nearly impossible right now. And with so many little quizzes here and there, i just can't find the right time to start studying for the NBMEs, ARGHHHHHHHHHHH. But anyways, here's a wayyyyy overdue blog post for Taiwanese beef noodles that has been requested by Aisha about... a month ago O_o. You can probably find ten thousand different ways to make beef noodles online, but here's a simple throw-it-all-in-a-pot recipe from my mom. She scribbled the steps onto my recipe book the year i left for college and it has never failed me since. So enjoy this post as i probably won't be updating in a while, tata!

Taiwanese Beef Noodle Soup
from MamaC
  • 1 kilogram beef (ones with tendon are the best choice)
  • Water, enough to cover the beef
  • 7 slices of ginger
  • 5 garlic cloves, smashed
  • Red chili peppers, chopped (to taste)
  • 1 Chinese spice pouch (or 1-2 tablespoon 5 spice powder)
  • 1/3 - 1/2 cup soy sauce (to taste)
  • 3 - 4 tablespoon black bean sauce (to taste)
  • 1 - 2 tablespoons brown sugar (to taste)
  • 2 tomatoes, sliced (optional)
  • 1 medium white radish (daikon), diced into 1 inch cubes
  • 2 medium carrots, diced into 1 inch cubes [i was too lazy to dice mine]
  • Chinese noodles
  • Spring onions, chopped (for garnish)
  • Bok choy, cooked (optional)

  1. Rinse the beef and cut them into pieces or slices [picture 1].
  2. Blanch the beef in boiling water for about 3 - 5 minutes, strain, and wash off the dirty foam from the beef [picture 2].
  3. Bring water, ginger, garlic, red chili peppers, and spice pouch/five-spice (do not open the pouch!!) to a boil [picture 3].
  4. Add in the beef, soy sauce, black bean sauce, and brown sugar [picture 4].
  5. Bring the soup to a boil. Turn down to low heat and let is simmer, covered, for 30 minutes - 1 hour [picture 5].
  6. After simmering, add in the tomatoes (optional), white radish, and carrots [picture 6, 7]. Continue simmering, covered, for another 30 minutes - 1 hour. Make sure the vegetables are cooked through. Season to taste with salt or other condiments.
  7. Boil and strain the noodles [picture 8]. Serve with Beef soup, bok choy (optional), and garnish with chopped spring onions.

Taiwanese Beef Noodle Soup


  1. I love you for posting this! :D It actually looks pretty easy. Now that I live alone, I can finally cook my Asian food without people complaining about the "smell" XD

  2. Yum, this looks so comforting! Hopefully it'll give you strength to get through the end of the schoolyear. Good luck!

  3. Yayy!
    thanks angelica! these look supper YUMmy. i'll be trying them soon =)

  4. @Denise: XD let me know how it goes if you make it. I might have to room with someone next year...this could be a good idea to scare them away.

    @Valerie: Thanks! I'm still hanging in there... a few days left.

    @Shasa: NP, glad you enjoyed it!

  5. I really like you for publishing this! :D It actually looks fairly simple. Now that I stay alone, I can lastly prepare my Oriental meals without individuals stressing about the "smell" XD
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