Taiwanese Beef Noodle Soup Recipe Niu Rou Mian 牛肉麵

By Seonkyoung Longest · 150 min

Ingredients

Instructions

1. Toast the spice bag ingredients (Chinese black cardamom, bay leaves, star anise, licorice, Sichuan peppercorn, fennel seeds, goji berries) in a dry pan until aromatic, about 2 minutes. Tie them tightly in a spice bag and set aside.
2. Blanch the beef chunks in a large pot of boiling water for 1 minute to remove excess blood. Drain and set aside. Rinse the pot quickly.
3. Heat the pot over high heat with the cooking oil. Add garlic, ginger, onion and green onions and sauté about 1 to 2 minutes. Add toban djan and rock sugar and sauté 1 minute more.
4. Add soy sauce, Shaoxing wine, dark soy sauce and salt and stir. Add the blanched beef, tomatoes and beef bouillon and stir for about 3 to 4 minutes until the tomatoes break down.
5. Pour in the cold water and add the spice bag. Stir once and bring to a boil. Cover, reduce to medium-low and simmer for 1 hour 30 minutes.
6. About 10 minutes before the soup is done, bring a separate pot of salted water to a boil. Blanch the baby bok choy halves for 1 minute, then remove and set aside.
7. Cook the noodles according to the package directions, then drain and place in serving bowls.
8. Ladle the beef soup over the noodles, top with chopped green onions and cilantro, and serve immediately.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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