Andrew came back from Taiwan raving about the Taiwanese Beef Noodle Soup (Niu Rou Mian). Saddened that I had missed out on such an epic food adventure (I unfortunately only went to Hong Kong and flew back to the States early), I set out to cook my own Niu Rou Mian in order to recreate the Taiwanese experience. Cuts of beef with some fat on them work best in order to produce that satisfying, full-bodied flavor. Adjust the chili bean paste according to your spicyness tolerance.
Ingredients:
1.5 lb beef shank or short ribs (I used short ribs)
6 cloves garlic, smashed
4 ginger slices
1 large tomato, cut in wedges
1 large onion, cut in wedges
3 tbsp chili bean paste
1 tbsp sugar
4 star anise
3/4 cup soy sauce
1/3 cup rice wine
6 cups water
2 stalks green onion, cut in 2″ slices
Olive oil
2 stalks of baby bok choy
Noodles (enough for two people)
Instructions:
1) Wash short ribs under cold water. Bring a large pot of water to a boil and flash boil the meat to remove any excess particles. Drain and set ribs aside, cutting up if necessary.
2) Heat up some oil in the pot. Add the garlic and ginger and cook until fragrant.
3) Add tomato and onion wedges to the pot. Stir well.
4) Add beef, chili bean paste, sugar, soy sauce, and rice wine. Stir.
5) Add star anise, 6 cups water, and green onions. Bring mixture to a boil and reduce to a simmer.
6) Simmer the broth for at least 2 hours. I cooked for about 4 hours for richer results. Add more chili bean paste based upon your spiciness tolerance.
7) Wash the baby bok choy and stir fry in a bit of olive oil.
8) Serve broth over bok choy and your choice of Asian noodles.
I poured the broth over some delicious Taiwanese noodles bought in Hong Kong – perfect! I also stir fried some bok choy to add more veggies and color to the dish. There was plenty of broth for leftovers the next day (actually, later that night :D). The longer the broth simmered, the more intense a fusion of richness and flavor I got as a result. Definitely a dish you can enjoy the day after!
Verdict from the boyfriend? while the Beef Noodle Soup didn’t really taste like the bowls of noodles he had in Taiwan, it was still a perfectly acceptable, perfectly delicious spicy, bold soup base to serve with the Taiwanese noodles (cooked al dente of course to retain their springiness). Until I visit Taiwan and try the Niu Rou Mian myself, this version shall do. :)
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I've been told that a certain smile breaks across my face whenever the subject of food is brought up, a smile that radiates the purest forms of delight and happiness. Food transcends beyond the smell and taste of what's presented in front of me; it's an experience to be enjoyed, indulged, shared with those I love. Working and living in NYC continually opens culinary doors, from hole-in-the-walls to upscale (even stuffy) dining. I never take any morsel of food for granted, and I'm often THAT girl at the table found licking her plate at the end of the meal.
