Taiwan's Most Iconic Bowl of Noodles

By The Woks of Life · 210 min

Ingredients

Instructions

1. Boil enough water to cover all the beef. Add the beef once it boils, bring it back to a boil and boil for 1 minute. Drain and rinse well under fresh water.
2. Set an Instant Pot to sauté. Add oil, then the ginger, garlic, scallions and onion, in that order. Stir to lightly caramelize until the onion turns translucent. Add the tomato and dried chilies.
3. Add the beef. Then add the tomato paste, spicy bean paste, sugar, soy sauce and Shaoxing wine, and mix thoroughly.
4. Pour in 8 cups of water and add the spice packet. Keep the liquid at or below the 10-cup line, no more than two-thirds full. Close the lid with the vent sealed and cook 100 minutes on Meat/Stew. If your pot is smaller, halve the recipe.
5. When the timer ends, carefully release the pressure valve, using an oven mitt. Boil the noodles per package directions. In the last minute or two of cooking, add the bok choy and blanch until just tender.
6. Serve each bowl with noodles, a few bok choy stalks, and the minced cilantro, scallions and pickled mustard greens. If using non-spicy mustard greens, chop and sauté them with a little oil, a few chopped dried red chilies and a pinch of sugar.

Summarized from The Woks of Life's video. Watch it for the details.

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GarlicOnionTomatoGingerScallionBeefTomato pasteBok choy