Taiwanese Beef Noodle Soup (Niu Rou Mian)
A hearty and flavorful Taiwanese noodle soup with tender braised beef. Omitting egg noodles makes it egg-free; instead, uses rice noodles.
25m prep + 120m cook4 servingsSafety: 97/100
EGG-free
650 cal|50g protein|55g carbs|25g fat|5g fiber
Ingredients
- 2 lbs Beef Shank
- 8 cups Beef Broth
- 1/4 cup Soy Sauce
- 2 tbsp Rice Wine
- 3 slices Ginger
- 3 whole Star Anise
- 1 small Cinnamon Stick
- 1 tbsp Chili Bean Paste (Toban Djan)
- 12 oz Rice Noodles
- 4 cups Baby Bok Choy
- 2 stalks Green Onions
Instructions
- 1Blanch beef shank in boiling water for 5 minutes. Rinse and set aside.
- 2In a large pot or Dutch oven, combine beef shank, beef broth, soy sauce, rice wine, ginger, star anise, cinnamon stick, and chili bean paste.
- 3Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is very tender.
- 4Remove beef shank from the pot and let it cool slightly. Shred the beef.
- 5Cook rice noodles according to package directions.
- 6Blanch baby bok choy in boiling water for 1 minute. Drain.
- 7Divide rice noodles and bok choy among bowls. Top with shredded beef and broth.
- 8Garnish with chopped green onions.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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