Niu Rou Mien (Taiwanese Beef Noodle Soup)

One of the cuisines that I am currently obsessed with is the Taiwanese cuisine, they have endless choices of really delicious and simple dishes, this one is a good example. A really hearty noodle dish and a really good dish to have on a really hungry tummy, it combines all the goodness of a beefy soup, large chunks of tender shanks, thick noodles and crispy vegetable greens. For Filipino’s the best description I can give this is Bulalo served in Lomi noodles.

Niu Rou Mien (Taiwanese Beef Noodle Soup)
Prep time
Cook time
Total time
Serves: 6-8
Beef Soup
  • 1 kg beef shanks (roughly 3 large cuts)
  • 2-3 pcs beef leg bones cut in half
  • water
  • 1 thumb sized ginger
  • 2 large onions, sliced
  • fish sauce
Seasoning Paste
  • 2 tsp brown sugar
  • 6 tbsp Szechuan peppercorn
  • 2 tbsp ginger paste
  • 1 whole garlic, minced
  • 2 tsp Chinese five spice
  • 2 tsp cayenne
  • oil
  • Shanghai noodles, cooked
  • Baby bok Choy, blanched
  • Coriander, chopped
  • Crispy fried shallots
  • Soy Sauce
  • Fish Sauce
  1. In stock pot combine Beef shanks and beef leg bones, add enough water to cover the beef pieces. Bring to a boil and wait until the scum rises. Turn heat off, drain then rinse with cold water.
  2. Place the leg bones and beef shanks together with the remaining beef soup ingredients, add enough water to cover everything. Bring to a boil then simmer for an hour.
  3. Prepare the seasoning paste, in a small pan add oil and caramelize the sugar. Once melted add the remaining seasoning paste ingredients, give it a quick stir fry then add this mixture into the simmering soup.
  4. Continue to simmer for 2 more hours. Drain the soup using a fine sieve to get a clear broth, place them on a separate pot. Remove the top layer of oil (you can easily do this by cooling the soup first and refrigerating, the top will harden and easily removed).
  5. Slice into manageable bite sized pieces the cooked beef and any meat and tendons you can get from the beef bones. And place them back into the pot of soup.
  6. Place the soup pot again on stove top and simmer, season with a bit of soy sauce and fish sauce.
  7. Place noodles in soup bowl, top with blanched baby bok choys and coriander. Ladle some hot soup and add some chunks of meat then top with crispy fried shallots. Serve while hot.



14 Responses

  1. I would thoroughly enjoy this for lunch today.
    🙂 Mandy

  2. Here here! I’m with Mandy on this one.

  3. Charles says:

    Aah, Raymund, you’ve got me hankering after this right now – looks fantastic and I love things like this.

  4. I think I could become obsessed with this dish. Looks wonderful.

  5. Christine says:

    I recently visited Taipei and beef stew noodles were phenomenal there. The clear broth noodles like the one that you made here were my favorite…such simple clean flavors with great quality ingredients. I’m drooling just thinking about it!

  6. Shirley says:

    It was a scorching 95 degrees over here today so soup isn’t on my mind, but in the winter I’d slurp up this soup to the last drop. Love that you top it with crispy fried shallots!

  7. Juliana says:

    I love this beef noodle soup, it is a very comforting dish…yum!
    Have a great week Raymund 😀

  8. Even though its hot here, this soup looks wonderful! I can have soup anytime…summer or winter and this looks perfect with those gorgeous thick noodles and lovely broth.


  9. If not for the beef, I swear to slurp up all these deliciousness. Right away!!

  10. nusrat2010 says:

    I can eat a truckload of that garlicy, gingery, meaty, pretty soup !

  11. daffy2012 says:

    This looks nice. What could I use instead of bok choy? Could yo uuse European cabbage?

  12. daffy2012 says:

    I posted a comment but I cannot see it. Try again. Looks really nice. What could I use instead of bok choy? Could I use an European cabbage?

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