Taiwanese Sliced Noodles with Braised Beef

Taiwanese-style sliced noodles are broad, chewy wheat noodles served here in a savory bowl of slow-braised beef, tomato, and warming spices. This home-style beef noodle soup takes time to simmer but needs little attention once the pot is covered, and regional recipes vary in their use of tomato, chile bean paste, and aromatics.

Ingredients

2 lb beef chuck, cut into 1¼-inch (3 cm) cubes (900 g)
1 tablespoon neutral oil (15 ml)
1 medium yellow onion, cut into wedges, about 1½ cups (200 g)
1 piece fresh ginger, about 2 inches long, sliced (30 g)
5 garlic cloves, lightly crushed (about 20 g)
2 scallions, cut into 2-inch (5 cm) lengths (30 g)
2 tablespoons doubanjiang, or chile bean paste (30 g)
2 tablespoons tomato paste (30 g)
1 large ripe tomato, chopped, about 1½ cups (250 g)
¼ cup Shaoxing wine (60 ml); dry sherry is a practical substitute, though it gives a slightly less rounded flavor
⅓ cup regular soy sauce (80 ml)
2 tablespoons dark soy sauce (30 ml), optional for deeper color; use regular soy sauce if unavailable
1 teaspoon sugar (4 g)
1 whole star anise (about 2 g)
1 small cinnamon stick, about 3 inches (7.5 cm) (3 g)
6 cups low-sodium beef stock (1.4 L)
2 cups water (475 ml), plus more if needed
½ teaspoon fine salt (3 g), then more to taste; use less if your stock is salty
14 oz Taiwanese-style sliced wheat noodles, fresh or frozen (400 g); thaw frozen noodles before cooking
8 oz baby bok choy, halved lengthwise (225 g); or 4 cups spinach, loosely packed (120 g)
2 teaspoons toasted sesame oil (10 ml), for finishing
2 scallions, thinly sliced, for garnish (30 g)
1 teaspoon toasted sesame seeds (3 g), optional

Instructions

Prepare the ingredients. Cut the beef into evenly sized cubes and pat them dry with paper towels so they brown rather than steam. Slice the ginger, crush the garlic, cut the onion into wedges, and chop the tomato. Measure the sauces, wine, spices, stock, and water before heating the pot. If using frozen noodles, thaw them according to the package directions.
Brown the beef. Heat the neutral oil in a heavy Dutch oven or large lidded pot over medium-high heat. Working in two batches so the pieces have room, brown the beef on a couple of sides, about 3–4 minutes per batch. Transfer it to a plate. Browning adds a deeper, roasted flavor to the broth; the meat does not need to cook through at this stage.
Cook the aromatics and paste. Reduce the heat to medium. Add the onion, ginger, garlic, and scallion lengths to the pot and cook for 2–3 minutes, stirring and scraping up browned bits. Stir in the doubanjiang and tomato paste and cook for 30 seconds. The paste should smell fragrant, not scorched; lower the heat if it starts sticking.
Build the braising broth. Add the chopped tomato and cook for 2 minutes until it begins to soften. Pour in the Shaoxing wine and scrape the bottom of the pot. Stir in both soy sauces, sugar, star anise, cinnamon, stock, water, and salt. Return the beef and any plate juices to the pot. Bring the liquid just to a boil, then lower the heat so it barely simmers.
Braise until tender. Cover the pot and simmer gently for 1 hour 50 minutes, checking occasionally that the liquid is not boiling hard. Stir once or twice and add a little water if the beef is no longer mostly submerged. For food safety, USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this long braise cooks the chuck well beyond that point, and the practical doneness cue is beef that yields easily to a fork. If it is still firm, simmer another 10–15 minutes and check again.
Season the soup. Remove and discard the cinnamon stick and star anise. Taste the broth and adjust with a little more salt or soy sauce if needed. If you want a less rich bowl, skim excess fat from the surface with a spoon. Keep the pot covered over very low heat while you cook the noodles and greens.
Cook the noodles and greens. Bring a large pot of water to a boil. Cook the sliced noodles according to their package directions; fresh noodles often take about 3–5 minutes, but thickness and brand vary. In the last 1–2 minutes, add the bok choy to the noodle water, or cook spinach for about 30 seconds. Drain the noodles and greens well. Cooking them separately keeps extra starch from clouding the broth and makes it easier to portion the bowls.
Assemble and serve. Divide the hot noodles among four deep bowls and ladle over the beef, vegetables, and plenty of broth. Arrange the greens on top. Finish each bowl with a few drops of sesame oil, sliced scallions, and sesame seeds if using. Serve promptly, with extra soy sauce or chile bean paste at the table for anyone who wants a saltier or spicier bowl.

Tips

Choose the right noodles. Look for broad, wheat-based sliced noodles, often sold fresh or frozen at Asian grocery stores. If you can only find dried wheat noodles, use about 12 oz (340 g) and follow the package timing; the texture may be a little less supple. Avoid cooking the noodles directly in the soup unless you plan to serve the whole pot immediately, because they absorb broth and release starch.
Control the chile and salt. Doubanjiang varies considerably in heat and saltiness. Start with 1 tablespoon (15 g) if you are sensitive to chile, then taste the broth near the end. Low-sodium stock helps you control seasoning, and the final salt adjustment should come after the soy sauce has simmered.
Keep the braise gentle. A rolling boil can make beef tighten and can evaporate the broth too quickly. Look for occasional small bubbles at the edge of the pot. If the lid does not fit tightly, check the liquid level more often and top up with hot water.
Make-ahead option. The beef and broth can be cooked a day ahead and chilled separately from the noodles. Chilling makes the fat easy to lift off the surface, and the broth’s seasoning settles overnight. Cook noodles fresh just before serving for the best texture.

Serving Suggestions

Serve each portion as a complete main meal, with a generous ladle of broth and a mix of tender beef and greens. A small dish of pickled mustard greens, sliced cucumber, or lightly dressed cabbage makes a crisp contrast to the rich soup. If serving extra sides, keep them simple and not too salty, since soy sauce and bean paste already season the broth.

Set out chile oil, additional doubanjiang, black vinegar, and soy sauce separately so diners can adjust their own bowls. A little black vinegar brings a bright, tangy edge, but it is an optional table condiment rather than a required part of the soup. For a hearty meal, serve with a small plate of steamed vegetables or a simple cucumber salad.

Variations

Tomato-forward broth: Add one extra chopped tomato (about 250 g) and reduce the water by ½ cup (120 ml). This makes the broth brighter and slightly sweeter without changing the braising method.

Milder version: Use 1 tablespoon (15 g) doubanjiang, or replace it with 1 tablespoon (15 g) fermented black bean paste plus ½ teaspoon (2.5 ml) chile oil added at the table. The substitute keeps a savory fermented note but will not taste exactly like chile bean paste.

Different greens: Use spinach, napa cabbage, or mustard greens instead of bok choy. Add sturdy cabbage to the noodle water a few minutes earlier; delicate spinach needs only a brief dip. For a vegetarian bowl, simmer the aromatics and tomato in vegetable stock with sliced mushrooms and firm tofu, and use soy-based seasoning to taste. That version has a different, lighter broth and does not use the beef-braising step.

Pressure cooker: Brown the beef and cook the aromatics using the appliance’s sauté function, then add the broth ingredients. Pressure-cook on high for about 35 minutes, allow a 15-minute natural release, and check that the beef is fork-tender. Appliance models and cube size affect timing; continue under pressure briefly if needed. Cook the noodles and greens separately as directed above.

Storage and Reheating

For safe storage, refrigerate the beef and broth within 2 hours of cooking. Store them in a covered container for 3–4 days at 40°F (4°C) or colder. Keep the noodles and greens in separate containers if possible; cooked noodles are best within 2 days because they soften as they sit. If already assembled, the soup is still usable, but expect the noodles to absorb some broth.

To freeze, cool the beef and broth promptly and pack them in airtight, freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months for best quality, then thaw overnight in the refrigerator. Reheat the broth and beef in a saucepan until steaming throughout, stirring occasionally; USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. Add a splash of water or stock if the broth has reduced. Reheat noodles briefly in boiling water, then combine with the hot soup rather than simmering them in the broth.

Frequently Asked Questions

Does this recipe use the whole 12 × 400 g pack?

No. The recipe calls for one 400 g portion of noodles and serves four. If your purchase is a case of twelve 400 g packs, keep the remaining packs sealed and store them according to the package instructions; fresh and frozen products have different storage requirements.

Can I use another kind of beef?

Beef chuck is a dependable choice because its connective tissue softens during a long, gentle braise. Beef shank or brisket can also work, though the amount of fat and the time needed for tenderness may differ. Lean steak is a poor substitute for this method because it can become dry and firm after prolonged simmering.

What can I use instead of Shaoxing wine?

Use dry sherry in the same amount if available. If you do not want to use alcohol, leave it out and add ¼ cup (60 ml) extra stock or water; the broth will be a little less aromatic, but the soy, tomato, and spices still give it plenty of flavor.

Is doubanjiang essential?

It is a useful source of savory fermented flavor and gentle heat, but you can reduce it or leave it out. If omitted, add a little extra soy sauce to taste and, if desired, chile oil at the table. Miso is not an exact replacement: it is usually less chile-forward and will make the broth taste different.

Can I cook the noodles in the beef broth?

You can, but separate cooking is more reliable. Noodles release starch and continue absorbing liquid in the soup, which can make the broth cloudy and leave too little for leftovers. If you are serving the entire pot straight away, cook them in the broth only after the beef is tender and add extra stock or water as needed.

How do I know when the beef is tender?

After the minimum simmer, press a cube gently with a fork. It should break apart with little resistance while still holding its shape in the bowl. If it feels chewy or springs back, cover the pot and continue simmering in 10–15-minute increments; chuck pieces can vary in size and tenderness.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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