Taiwanese Beef Noodle Soup is a traditional Taiwanese recipe for a classic dish of beef in a flavoursome broth with white noodles. The full recipe is presented here and I hope you enjoy this classic Taiwanese version of: Taiwanese Beef Noodle Soup.
Bring a large pan of water to a boil and add in the beef shank. Boil for 5 minutes and rinse with cold water to get rid of any scum. Slice the beef into chunks and set aside. If you are using the same pan, make sure to discard the whole pot of water and wash it.
Put the pan back over medium heat. Add a little oil and use to fry the sliced onion, tomato, ginger, and peeled garlic. Cook for 2-3 minutes, or until fragrant. At this point add in the Sichuan Peppercorn, Red Chilli, and Star Anise. Keep frying for 30 seconds.
Add in the beef, sugar, black bean paste, and tomato purée. Stir to combine and fry for another 2-3 minutes.
At this point pour in Shao Shin Wine, Dark Soy Sauce, and Soy Sauce, and once everything is mixed together and nothing is sticking to the bottom, add in1-1.5l of water. Drop in the bay leaf and bring to a boil.
Once boiling, cover with a lid, reduce the heat to low and simmer for 2-3 hours.
Remove the beef and strain the stock if you want it clear (but this is optional). Taste and adjust the seasoning.
Bring a pan of water to a boil and cook the noodles. Once tender, drain and arrange in a large serving bowl. Pour over the hot stock and top with thee beef.
Finish with your personal choice of garnishes (coriander, spring onion, Chinese pickled cabbage, chilli oil etc.) Serve immediately.
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