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Taochiam Guisado

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Explore the rich flavours of Bacolod with Taochiam Guisado (also spelled as Tauchiam), a savoury stir-fried noodle dish featuring succulent beef, crisp vegetables, and unique Tauchiam noodles. Learn how to make this authentic Filipino dish at home with our easy recipe.


Units Scale


  • 250 g Taochiam noodles
  • 250 g beef rump steak, thinly sliced
  • 1 small red carrot, sliced
  • 3 cups sliced Chinese cabbage
  • 50 g sugar snap peas
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 cup chicken stock
  • 1/2 tsp sugar
  • 6 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 2 tsp grated ginger
  • 1/2 tsp sesame oil
  • oil
  • salt, to taste
  • white pepper, to taste



  1. Combine the beef with the marinade ingredients, ensuring they are thoroughly mixed. Cover the mixture and refrigerate, let it marinate for 15 minutes.
  2. In a wok set over high heat, heat oil until it begins to smoke. Once hot, add the marinated beef, spreading it out into a single layer. Allow it to sear on high heat until one side caramelizes, then flip and sear the other side. This process should take about 1 minute per side. The beef should be 70% to 80% cooked. Once done, transfer the beef to a bowl and set it aside.
  3. Cook the Taochiam noodles in boiling water and cook according to packet instructions, until al dente. Drain them in a colander and set aside.
  4. Heat oil in a separate wok over medium-high heat. Add minced garlic, sliced shallots, and grated ginger. Stir-fry until aromatic.
  5. Add the sliced carrots and velveted beef to the wok. Stir-fry until the beef is cooked through and the carrots are slightly tender.
  6. Add the cooked noodles to the wok, along with oyster sauce, soy sauce, sugar, salt, and white pepper. Stir-fry to combine all the ingredients evenly.
  7. Pour in chicken stock to create a sauce and add the Chinese cabbage and sugar snap peas. Stir-fry until the vegetables are cooked through and the liquid has reduced.
  8. Serve.