Noodles & Rice
Niu Rou Mian (Taipei-Style Spiced Beef Noodle Soup), Warm and Addictive
Prep
20 min
Cook
120 min
Servings
4
Level
Medium
Niu Rou Mian, also known as spiced beef noodle soup, is a beloved comfort food from the streets of Taipei, featuring a dark, richly flavored broth made from soy sauce, star anise, and beef simmered slowly until tender. The broth is deeply savory, slightly spicy, and warms you right up on a cold day. It's perfect as a special dinner menu that will fill your home with the fragrant aroma of spices.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 600 grams beef brisket or shank
- 400 grams fresh egg noodles or thick yellow noodles
- 3 tbsp vegetable oil
- 6 cloves garlic, roughly chopped
- 4 cm ginger, thinly sliced
- 4 stalks scallions, cut into 5 cm pieces, white and green parts separated
- 3 tbsp tomato paste or thick tomato sauce
- 5 tbsp soy sauce
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp granulated sugar
- 2 pods star anise
- 1 stick cinnamon stick
- 3 pieces whole dried chilies (optional, for heat)
- 1.5 liters beef broth or plain water
- 4 stalks Chinese mustard greens or bok choy, halved
- to taste salt
- 1 tsp sesame oil
- to taste pickled mustard greens (suihsuancai) for garnish, optional
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👩🍳 Instructions
- 1 Cut the beef into large chunks, about 4x4 cm (1.5x1.5 inches). Blanch briefly in boiling water for 3-5 minutes to remove impurities, then drain and rinse clean.
- 2 Heat the oil in a large pot, then sauté the garlic, ginger, and the white parts of the scallions until fragrant and lightly browned.
- 3 Add the tomato paste, stirring well until its color deepens and the aroma is fully cooked, about 2 minutes.
- 4 Add the beef, stirring so the seasoning coats the surface of the meat evenly.
- 5 Pour in the soy sauce, sweet soy sauce, and sugar, stirring well until the beef is coated in a dark color.
- 6 Add the star anise, cinnamon stick, and dried chilies if using. Pour in the broth and stir well.
- 7 Bring to a boil, then reduce the heat, cover the pot, and simmer over low heat for 90-120 minutes until the beef is tender and easily pulls apart with a fork.
- 8 Taste the broth and add salt if needed. The broth should taste deeply savory, slightly sweet, and richly fragrant with spices.
- 9 About 10 minutes before the beef is done, blanch the mustard greens briefly in a separate pot of boiling water until wilted, then drain.
- 10 Cook the noodles according to the package instructions in a separate pot of boiling water, then drain once cooked al dente.
- 11 Arrange the noodles in serving bowls, then ladle the broth and beef pieces on top.
- 12 Top with the mustard greens and green scallion parts, drizzle with sesame oil, and add pickled mustard greens as a classic accompaniment if desired. Serve piping hot.
💡 Tips
• Choose beef brisket since its fat content makes the broth richer and keeps the meat tender even after long simmering.
• Simmer the beef over low heat and be patient—don't let it boil too hard, or the meat's texture will turn tough.
• The broth can be made a day ahead; the flavors will deepen and taste even better after resting overnight in the fridge.
• If you like it spicy, add a little chili oil at serving time instead of cooking it into the broth, so the heat stays fresh and vibrant.
📊 Nutrition Facts / serving
580 kkal
Calories (kcal)
35 gg
Protein
22 gg
Fat
58 gg
Carbs
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