How to Make AMAZING Chinese Beef Noodle Soup! - Simple Recipes

Here is a recipe on how to make traditional Chinese beef noodle soup. This is just as good as some of the traditional Taiwanese beef noodle soups that I have tried in Taiwan.

Ingredients:
1.5 pounds of beef (chuck or flank)
6 cups water
3 slices of ginger
2 scallions
Half onion
1 tbsp rice cooking wine
5 cloves garlic
3 bay leaves
1 cinnamon stick
1 tsp fennel seeds
5 dried chili pepper
1 Tomato cut up
3 tbsp light soy sauce
1 tbsp sugar
1 tsp cumin
1 potato
Cilantro to garnish

and hot oil later

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[xumiao]

Quick tip to everyone and Mike. Next time when you making this recipe just add one more step to it and this dish will taste better and this is how my Chinese mom does at home. After you sauteed all those spices, just before throw your beef into pot, drain all those spices out and SAVE THAT OIL. Grab a big empty teabag aka sachet and put all your spices in it, seal it well. Heat the oil you saved again, saute your beef with that oil just like Mike did in this video. Then before you add water to the pot, throw your sachet in it then add water. In this way when you eating this dish you don't need to pick out those spices during eating and it won't change any of the flavor. Trust me when you eating Chinese noodles the worst experience is you put this fantastic noodle in your mouth, take a large bite and you realized there are huge chunks of ginger and star anise mixed in the noodle....

[khalimany]

'mikey chen' and 'my kitchen' sound exactly the same!

[clippertalk]

Super simple.... and then mike shows us 20 plus ingredients

[ytwatcher]

Just tried your recipe, my wife said that it was the best beef noodle soup ever, outside of Taiwan. Good stuff, thank you for the recipe!

[noName-wpny]

If I can't find Asian noodles at the store I make homemade noodles, and pull and stretch them myself. they are actually really easy to make.

[brucetrx]

Vietnamese people has Bun Bo Hue, which I think a derivative of Chinese beef noodle soup. I did all the beef prep you mentioned, but took one step further. I marinated the beef with lemon grass, garlic, pepper, and five spices. Sear the beef then follow the rest. Give it a try and you'll be amazed.

[skyure]

*Lifts hand* As a butcher, the red fluid isn't necessarily 'blood' anymore, but rather fluids from the meat, together with the natural red color from the meat....
Washing and soaking it can and will remove a ton of the color, but also the taste.
Also, when cooking beef, cook the beef, take it out, let the broth cool, and then sieve it through a fine sieve with a cheesecloth, and no flakes of proteines (not blood though) floating around. Also, the broth does have a ton of taste from the beef.

[JacRozon]

Hurray! A new cooking video! My 8 year old daughter LOVES your cooking videos so much. My son and I just watched your Pho challenge one this morning as he is home sick with the flu. That perked him up a bit, he thought the sped up parts were hilarious :-) Lovely work, thanks for the laughs!

[chok]

Mike, we all know the only reason you used a potato is cos you wanted to use the peeler. :)

[derwinbarnettii]

I just made this tonight. It came out great. Easy to make once you get the ingredients. Lucked up, a local mom&pop store had everything I needed.

[MelissaSamms]

two changes to intensify flavour further: dont throw away the water! skim it to remove the sludge, and reserve the broth. Then saute the beef to brown it - the maillard reaction or the caramelisation will add soooo much more flavour. Using the same pan or pot as you used to brown the beef, start from the spice step.

[YGirCandL]

been searching for a solid beef noodle recipe... Its so hard to find a good one. My mom (Also chinese) Makes them everytime i go back home lol. And i just wanted to start making this by myself... Thanks for the great recipe- Im going to try it out on the weekend :)

[jenicon]

I love watching you cook! Please do more.

[amainobi]

My Taiwanese coworker took a group of us to try beef noodle soup in San Gabriel valley at an authentic restaurant awhile back. It was so delicious! I'm traveling to Taiwan at the end of May and can't wait to try it there (as well as soup dumplings hehe).

[manormachine]

I've looked in my cupboards, and I only have salt, sugar, soy sauce, potatoes and noodles. Wish me luck!

[danliang]

Hi Mikey Chen, you are life saver of this Traditional Taiwanese Soup Noodle. Meant to fly out to Taiwan this year and eat this thing for 2 weeks until I said to myself I had enough, but you bring this to our kitchen and what a relieved finding the Craving! Hats Off to you, as Always.

[chompsipchat]

Looks very tasty.

If you buy meat from a supermarket, chances are that most the blood is gone already. If there is any residual fluid, the "pad" underneath the meat and on top the styrofoam tray, will absorb everything else. No need to soak the meat.

Also, aside from the ginger, don't eat the star anise, bay leaves, and the cinnamon stick!

It's better to salt your beef first, quickly sauté it in some oil so it browns and then add the meat to the herb/spice mixture just before you add the water. Don't boil the meat first....you're going to take out the flavor. **The "nastiness" is just protein secreted from the meat.

As for the comment regarding the number of ingredients - unfortunately, that is Asian cooking for you. Asian flavors are complex and have a lot of depth to them, and that is due to the number of ingredients used. Luckily, you're not doing much prep, per se....you just toss in most of it and saute.

[janinecarlet]

Thanks for this! I made this for my mom, followed your recipe. I skipped some of the herbs and added the bok choi almost last minute. Mom likes bok choi a little crispy! I also loved the potatoes. I love potatoes in soup.

[elizabethyuan]

I think our grandparents' and parents' generation soaked the beef and changed the cold water (sometimes ricewine and water) a couple of times because it makes the beef safer (in case the meat surface started to get some contamination from the wet markets as they're sold under light bulbs with no refrigeration). I don't think it actually enhances the flavor. Try the same process (boiling and skimming) without soaking the meat. If you have quality meat it should taste the same, if not better.

[theoneandonlyzako]

Love it Man! I've had Beef noodle soup in Taiwan and miss it soo much! Im trying it this weekend.