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Niu Rou Mian Taiwanese Beef Noodle Soup

A rich, aromatic, and comforting noodle soup featuring slow-braised beef, savory soy-spice broth, and chewy noodles—Niu Rou Mian is Taiwan’s most beloved bowl and a must-try for noodle soup lovers.
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Prep Time 30 minutes
Cook Time 3 hours
Course Main Course
Cuisine Chinese
Servings 6
Calories 550 kcal

Ingredients
  

For the Broth and Beef:

  • 2.5 to 3 lbs beef shank or brisket cut into large cubes
  • 1 large onion quartered
  • 1 large tomato quartered
  • 1 bulb garlic smashed
  • 2- inch piece of ginger sliced
  • 4 –5 scallions chopped
  • 2 –3 star anise pods
  • 1 small cinnamon stick
  • 2 bay leaves
  • 1 dried tangerine peel optional
  • 8 cups water or unsalted beef broth

For the Braising Sauce:

  • 3 tbsp soy sauce
  • 3 tbsp dark soy sauce
  • 2 tbsp Shaoxing wine or rice wine
  • 1 tbsp doubanjiang fermented chili bean paste
  • 1 tbsp rock sugar or regular sugar

For Serving:

  • Chinese wheat noodles fresh or dried
  • Pickled mustard greens suan cai, rinsed and chopped
  • Fresh scallions sliced
  • Cilantro optional
  • Chili oil to taste

Instructions
 

Step 1: Blanch the Beef

  • Bring a pot of water to a boil.
  • Add the beef cubes and boil for 5 minutes.
  • Drain and rinse the beef under cold water to remove impurities. Set aside.

Step 2: Sauté Aromatics and Build Broth

  • In a large pot, heat a splash of oil.
  • Sauté the onion, garlic, and ginger until fragrant (2–3 minutes).
  • Add the tomato and cook until softened.
  • Add the beef and sear lightly on all sides.
  • Stir in soy sauces, Shaoxing wine, sugar, and doubanjiang to coat evenly.

Step 3: Simmer

  • Add 8 cups of water or beef broth and bring to a boil.
  • Toss in star anise, cinnamon stick, bay leaves, tangerine peel, and scallions.
  • Reduce to a simmer, cover, and cook for 2.5–3 hours, until beef is fork-tender.

Step 4: Prepare Noodles

  • Cook noodles according to package instructions.
  • Rinse under cold water to stop cooking and maintain texture.
  • Step 5: Assemble and Serve
  • Place noodles into serving bowls.
  • Ladle over hot beef and broth.
  • Top with pickled mustard greens, scallions, cilantro, and chili oil to taste.
  • Serve hot and enjoy!

Notes

  • Beef Cuts: Beef shank provides the best flavor and texture, but brisket, chuck, or short ribs work as well. For a more traditional version, add beef tendon.
  • Storage: Store broth and noodles separately. Soup keeps in the fridge for up to 4 days or freeze for 3 months. Flavors deepen after a day!
  • Vegetarian Option: Substitute beef with tofu or mushrooms, and use mushroom broth for depth.
  • Make It Spicier: Add more doubanjiang, chili oil, or a touch of Sichuan peppercorns for a spicy kick.