Taiwan Beef Stew Noodles – Readymade Beef Noodles Recipe

Taiwan Beef Stew Noodles – Readymade (Taiwan Style) Beef Noodles Recipe

Beef stew noodle soups have been a staple in numerous Asian cuisines throughout time. Although beef stew noodle soups can vary depending on region, what is known today as Taiwanese beef stew noodle soup outshines competitors as one of the most popular and delicious versions. Traditional beef stew noodle soup was first introduced to Taiwan following the influx of Chinese immigrants including members of the Kuomintang, the Chinese Nationalist Party, who fled China after World War II. The combination of Chinese and other regional Asian flavors birthed what has become Taiwan’s national dish: savory beef noodle soup.

In the following sections, you will learn more about Taiwanese beef noodle soup including:

  • Break down of the ingredients
  • Types of meat used
  • Recipe and Cooking Instructions (try Ying Xuan Zhuang’s best beef noodle recipe)

Break down of Ingredients (Taiwan Beef Stew Noodles):

Taiwan’s iconic beef noodle soup is composed of tender chunks of braised beef, a rich and slightly spicy broth, vegetables, and fresh noodles all nestled in an aromatic beef broth. It is also commonly served with “Suan Cai” (Chinese sauerkraut) on top, green onion, and other vegetables sprinkled in the soup to give it its iconic smell and color. Furthermore, Taiwanese beef noodle soup is traditionally accompanied by cold side dishes such as dried tofu, seaweed or pork intestine.  This noodle soup is a definite “must-have” for anyone looking for a comforting bowl of flavorful noodles on any given day!

Beef Noodles-meat Beef Noodles-Suan Cai Beef Noodles-Spring onion

Type of Meat Used (Taiwan Beef Stew Noodles)

When considering what type of meat cut to use to make Taiwanese beef stew noodle soup, two repeatedly stand out : (1) beef chuck, and (2) shank. The best and least expensive meat comes from the front shoulder, known as the “chuck”, as it has a lot of connective tissue that results in tender morsels. The trouble with beef chuck is that it can be tough to find a piece that is marbled enough to yield consistently good results. Therefore a boneless beef shank is a great option as it is still quite fatty and contains a juicy tendon shot that gives it a more authentic texture.

The main problem with this meat cut however, is that it takes at least 3 hours of low simmering to tenderize on the stovetop. Some chefs let the stock simmer for long periods with bone marrow while others can cook the beef stock for over 24 hours. Although a lengthy procedure, the results are worth it: a perfectly orchestrated bowl of rich, dark broth, and tender-to-the-touch beef! After 24 hours of cooking, this dish is the perfect combination of spicy, savory, and salty deliciousness.

Beef Noodles-chuck-pot-roast


Did someone “cut off the 24hr cooking time”?

While not everyone can afford a few 24 hours a week to prepare a meal, almost everyone can spare 10 minutes, especially when it means being able to indulge in delicious beef noodles. Ying Xuan Zhuang offers an incredibly accessible readymade Taiwanese beef noodle dish that requires minimal cooking effort without compromising on the dish’s classic mouth watering taste. Furthermore, Ying Xuan Zhuang’s noodles can be stored for up to 12 months as they are packaged in high quality food grade PP (polypropylene) making them the perfect staple in your pantry.

One Ying Xuan Zhuang beef noodle package includes :

–       200g of thick, fresh flour noodles

–       (Water, Flour, Thickener, Wheat Protein, Flavor Enhancer)

–       560g of rich beef broth containing 100% real beef ribs cooked for a minimum of six hours to soak in the flavorful broth

–       (Water, Beef, Beef Bones, Pig Bones, Chicken Bones, Carrots, Soy Sauce, Onions, Shallots, Bean Paste, Sugar, Cumin, Coriander, Cinnamomi ramulus, Star Anise, Cloves, Tallow, Rice Wine, Flavor Enhancer, Chili)

–       20g of authentic pickled mustard shreds for added flavour

–       (Mustard, Sugar, Soybean Oil, Chili, Soy Sauce, Garlic, Chili Oil)

Cooking instructions (Taiwan Beef Stew Noodles Receipe):

Ying Xuan Zhuang is committed to offering a delicious dish with a quick prep time which is why the following steps can be completed in under 10 minutes.

Defrost → Boil → Serve

–       STEP 1: Take the packaged beef noodles out of the freezer and let them defrost for 30min – 1 hour

–       STEP 2: In a large pot over medium-high heat add about 2 cups of water and let the water reach a mild boiling point. Once the water starts boiling, add the noodles, pickled mustard shreds, and beef soup packets to the pot while slowly stirring. Let this boil for about 3-5 minutes

–       STEP 3: Finally, transfer the ingredients from the pot to a bowl ensuring that the noodles are at the base with the meat lying on top (Feel free to add any extra vegetables like bok choy or spring onions to your dish for extra flavor).

Taiwanese beef stew noodle soup is a classic dish complete with the perfect mixture of tender meat and fresh vegetables all enhanced by a delectable broth. Taiwan’s beef noodle soup’s incredibly tasty and filling quality make it an amazing go-to dish for any occasion. Although there is a lengthy preparation process, the mouth-watering results make it all worth it. However, with Ying Xuan Zhuang’s delicious and convenient beef noodle packages you can now be transported to the culinary heart of Taiwan in under 10 minutes eliminating any excuse to not incorporate Taiwanese beef noodles to your weekly diet!

Beef Noodles


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