Taiwanese beef noodles

Serves 2


For the Taiwanese soup:

  • 2 tbsp peanut oil
  • 1 large spring onion or shallot, finely chopped
  • ½ a large onion, chopped
  • 2 tbsp grated fresh ginger (young ginger with soft light-coloured skin is best)
  • 2 cloves garlic, finely chopped
  • 1 fresh red chilli, deseeded and finely chopped
  • 1 dried red chilli, deseeded and finely chopped
  • 200-225g boneless short ribs or chuck beef, diced into ½-inch cubes
  • 950ml beef stock
  • 110g flat dried noodles (or fresh if possible)
  • 2 tsp light brown sugar
  • 1-2 tsp chilli-bean sauce (or to taste)
  • 1 tsp dark soy sauce
  • 1 tsp cornflour, mixed to a paste with 2 tsp water
  • 1 small romaine lettuce heart, shredded

For the garnish:

  • 2 spring onions, finely chopped
  • medium bunch fresh coriander, finely chopped


For the soup, heat the oil in a large saucepan over a medium heat. Add the spring onion and chopped onion, and cook until soft.

Stir in the ginger, garlic and chillies, and cook for 1 minute.

Add the beef and stir-fry until it begins to turn golden-brown. Pour in the beef stock and bring to the boil.

Reduce heat to a simmer, cover and cook until the meat is very tender (about 1½ hours).

Meanwhile, bring a large pot of water to a boil and cook the noodles according to pack instructions.

Drain and rinse the cooked noodles under cold water and then set aside.

Whisk together the sugar, chilli-bean sauce and soy sauce in a small bowl until the sugar is dissolved, and stir into the soup. Add the cornflour paste to the soup, stirring continuously, and cook for 1 minute or until thickened.

To plate, divide the noodles between 2 deep bowls. Stir the lettuce into the broth and ladle the hot soup into each bowl.

Garnish with chopped spring onions and fresh coriander and serve immediately.

TIP: For a real touch of local Taiwan try adding a little fiery chilli oil when serving.

Recipe courtesy of MasterChef Travel

For more about MasterChef check out Good Things magazine’s Tour with a MasterChef in 2015.


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