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Taiwanese Beef Noodle Soup

This rich and rewarding Taiwanese noodle soup typically takes several hours to make, but thanks to my recipe you can cheat your way to full-on flavour in a fraction of the time. All you need are a few essential aromatic ingredients… and a handy pressure cooker!


Taiwanese Beef Noodle Soup

25 minutes
55 minutes

3 tbsp vegetable oil

1 onion, sliced

6 garlic cloves

3 slices fresh ginger

6 spring onions (scallions)

2 large mild red chillies, deseeded

3 tbsp doubanjiang*

2 small tomatoes, cut into wedges

2 tbsp brown sugar

¼ cup dark soy sauce

½ cup soy sauce

½ cup Chinese Shaoxing wine* (optional)

3 star anise

500g (17.6 oz) boneless beef shank, cut into roughly 4cm cubes

500g (17.6 oz) beef chuck steak, gravy beef or stewing beef, cut into roughly 4cm cubes

4 cups beef stock

800g (1.7 lb) cooked egg noodles

3 small bunches of bok choy, halved and quickly blanched in boiling water

finely chopped spring onion (scallions) and coriander (cilantro), to serve

  • Step 1

    Heat the oil in a large frying pan or wok over medium-high heat. Add the onion, garlic, ginger, spring onions and chillies. Stir-fry for 2-3 minutes or until the onions have softened but not coloured. Add the doubanjiang and stir-fry for another minute. Then stir through the tomatoes and the brown sugar. Now add the dark soy sauce, soy sauce, Chinese wine and the star anise. Add the beef and mix to combine. Transfer the mixture into the pot of a pressure cooker. Add the beef stock and 2 cups of water. Mix to combine. Secure the lid and pressure cook on high for 40 minutes.

  • Step 2

    Release the pressure from the pressure cooker and when it’s safe, remove the lid. Use a spoon to scoop off most of the excess fat from the top of the soup. Then remove the ginger slices and the star anise. Taste the soup and add more salt to your taste.

  • Step 3

    Divide the noodles among serving bowls. Top with bok choy and chunks of beef. Ladle over the soup. And sprinkle over the spring onion and coriander.

  • Notes

    – Doubanjiang is a Chinese fermented broad bean and chilli paste. It can be found at an Asian grocer or ordered online. You can leave it out if unavailable.

    – Chinese Shaoxing wine is a type of rice wine. You can leave this out if you would like to.

    – Find more of our favourite beef soup recipes here!

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

Rated 5.0 out of 5
5.0 out of 5 stars (based on 7 reviews)
Very good0%
March 18, 2024

Very tasty

I love this recipe. Just made it for the first time and since I didn’t have beef but a freezer full of venison that’s what I used. It was super tasty and the tendons from the shank melted so beautifully to make delicious unctuous soup.

February 8, 2024


This is awesome! It’s so easy and flavorful! I can’t believe I made this and it tastes amazing! Thank you!

Leeanne S
January 16, 2024

Absolutely a Winner

Made this last night on a lovely wet Monsoon evening in Darwin, it’s easy, absolutely delicious & will be on our rotation. Everything was in the pantry so that was easy, the only thing I changed was I doubled the chuck steak as I had no beef shank.

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