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Niu Rou Mian (Taiwanese Beef Noodle Soup)

Taiwanese · Dinner · Medium

Niu Rou Mian (Taiwanese Beef Noodle Soup)

Total
3 hr
Prep
25 min
Serves
6
Calories
500
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Tender beef and springy wheat noodles sit in a soy-rich, lightly spiced broth with tomato and bok choy, a warming Taiwanese bowl.

A long, quiet simmer does the heavy work in Niu Rou Mian (Taiwanese Beef Noodle Soup). Beef chuck becomes tender while tomato, ginger and fermented chili bean paste give the broth both depth and a little edge.

Cook the noodles separately so their starch does not cloud the soup. In this Taiwanese red-braised version, the spice should support the beef; remove the star anise and cinnamon before serving so their flavor does not dominate.

UmamiSavorySpicyMake AheadComfort FoodDairy-freeNut-freeHigh-protein

Method

  1. Heat vegetable oil in a Dutch oven over medium-high heat. Brown beef chuck in two batches for per batch, then return all the meat to the pot.

  2. Add onion, garlic and ginger and cook for until fragrant. Stir in doubanjiang, soy sauce, rice wine, tomatoes, brown sugar, star anise, cinnamon stick and water.

  3. Bring to a simmer, cover and cook over low heat for until the beef is fork-tender and well beyond 145°F. Remove from the heat for at least , then discard star anise, cinnamon and ginger slices.

  4. Bring a separate pot of water to a boil. Cook wheat noodles for , or the package time until springy and tender, adding bok choy for the last . Drain.

  5. Divide noodles and bok choy among bowls. Ladle over beef and broth and scatter scallions across the surface.

Forkue tips

  • If doubanjiang is unavailable, use 1 tbsp miso plus 1 tbsp chili-garlic sauce as a practical substitute; it will be less fermented and will change the classic flavor.
  • Unsweetened rice wine or dry sherry both work in the braise.

Storing and reheating

Refrigerate broth and beef for 4 days or freeze for 3 months. Cook noodles fresh; stored in broth, they swell and soften. Add freshly blanched bok choy when reheating.

Kitchen gear

Dutch ovenTop picks on AmazonLarge potTop picks on Amazon
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Nutrition per serving, estimated

500Calories
36gProtein
53gCarbs
16gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Niu Rou Mian (Taiwanese Beef Noodle Soup): FAQ

Which beef cut is best for Taiwanese noodle soup?

Beef shank is a classic choice, while chuck is easier to find and becomes tender with a slow braise. Avoid quick-cooking steak cuts, which can turn dry.

Can I make the broth less spicy?

Yes. Reduce the chili bean paste and taste the finished broth before adding more soy sauce. Keep the ginger and whole spices for depth without extra heat.

How do I store and reheat Niu Rou Mian (Taiwanese Beef Noodle Soup)?

Refrigerate broth and beef for 4 days or freeze for 3 months. Cook noodles fresh; stored in broth, they swell and soften. Add freshly blanched bok choy when reheating.

How long does Niu Rou Mian (Taiwanese Beef Noodle Soup) take?

About 3 hr in total: 25 min prep and 2 hr 35 min cooking.

What do I need to make Niu Rou Mian (Taiwanese Beef Noodle Soup)?

The key ingredients are beef chuck, onion, garlic, ginger, doubanjiang and soy sauce, plus pantry basics.

Any tips for Niu Rou Mian (Taiwanese Beef Noodle Soup)?

If doubanjiang is unavailable, use 1 tbsp miso plus 1 tbsp chili-garlic sauce as a practical substitute; it will be less fermented and will change the classic flavor.

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