Taiwanese Spicy Beef Noodle Soup (Instant Pot)

Taiwanese Spicy Beef Noodle Soup is a delicious noodle in a rich and deep flavorful broth made from soy sauce, tomatoes, aromatics and braised beef shank. This version contains beef shank as well as beef tendon and is made in an Instant Pot for ease and convenience.

My first time trying Taiwanese beef noodle soup was when my uncle took us out to Chef Hung's. I opted for their signature spicy beef noodle soup.

The noodles were perfectly chewy, and the broth was rich and beefy with hints of star anise.

I ordered the noodles with beef roll pancakes and some lamb dumplings, and it was the perfect meal in my mind.

What are Taiwanese Beef Noodles?

Taiwanese Beef Noodles are a noodle soup dish from Taiwan.

The rich, savory and flavorful beef broth is flavored with aromatics, spices and beef bones.

Alternatively, it is also known as braised beef noodle soup, red roasted beef noodle soup or Sichuan beef noodle soup.

Sometimes tomato is added to the broth for a deeper umami flavor.

The beef broth is paired with thick or thin chewy wheat noodles, chunks of slow-simmered beef and pickled mustard greens.

Is Taiwanese beef noodle similar to Vietnamese beef pho?

Taiwanese beef noodle soup does have a similar flavoring profile to Vietnamese beef pho, except for a few differences:

• Taiwanese beef noodles uses wheat noodles whereas Vietnamese pho uses rice noodles
• Vietnamese pho does not use soy sauce in the broth; it uses fish sauce instead
• Spicy Taiwanese beef noodle soup uses dou ban jiang (red fermented broad bean paste) as a dominant flavor

Ingredients in Taiwanese beef noodles

For the beef broth, you'll need:

• beef shank: you can use beef shank with or without bones; it is a tough meat that usually needs a long time to cook until tender.
• beef tendon: is the connective tissue that connects the muscle to the bones and also takes a long time to cook as well; it is optional if you don't like tendon.
• aromatics: onion, garlic, ginger, green onion: adds some sweetness and sharpness to the broth.
• tomato: some styles use tomato, some don't; I like the addition of tomato, cut into halves to boost that umami, savory flavor of the beef.
• dark soy sauce: gives the soup broth a darker color, and is less salty than light soy sauce.
• light soy sauce: adds saltiness to the broth.
• dou ban jiang: is red fermented broad bean paste; the key ingredient in any Taiwanese beef noodle soup; also used in Mapo Tofu. You can find dou ban jiang in Asian supermarkets in jars.
• rock sugar: adds sweetness to balance the broth; is a sugar with large crystals that you can find in Asian supermarkets. You can use granulated sugar in place of it.
• salt: I used sea salt
• black bean paste: are salted black beans that come in jars, or small packages. You can find them in Asian supermarkets, but you can omit if you can't find it. Or substitute with a black bean garlic sauce instead.
• Shaoxing wine: a cooking wine commonly used in Asian cuisine; use a dry sherry if you can't find Shaoxing wine.
• beef broth + water: top with enough water to cover the beef and all the ingredients.

Spices:

• star anise: shaped like a star and is used commonly in pho; has a fennel aroma and taste
• fennel seed: are small seeds, oval in shape and are light pale green/tan in colour
• black cardamom pods: are black in colour and impart a dark, smoky flavour to broths
• bay leaf: use whole bay leaf, which will add subtle flavouring to the soup
• Sichuan peppercorns: shaped like small buds, these pack a tingly numbing sensation, commonly found in Sichuan cuisine; if you don't like spice, you can omit or decrease the amount.
• cinnamon stick if you don't have cinnamon stick on hand, you can use a ⅛ teaspoon of cinnamon powder -- just add it directly to the broth.

The key ingredient in spicy beef noodle soup

Dou ban jiang is one of the key ingredients to making this beef noodle soup. It's a paste made from fermented broad beans, soybeans and various spices.

It is what also gives it a spicy kick, but you may omit it if you're not into spice. Just double up on the black bean paste instead.

You can find jarred dou ban jiang in Asian supermarkets.

How to make beef noodle soup using an Instant Pot

Clean the beef shank/bones/tendon:

Clean the beef shank/bones/tendon under cold running water.

Bring a large pot of cold water to a boil and place the beef shank/tendon in.

Boil for 10 minutes, and drain the beef shank/bones/tendon.

Rinse under cold water and place beef shank/bones/tendon into the Instant Pot.

Toast the spices:

In a frying pan, lightly toast the spices over low heat, until aromatic.

Place the spices into a cheesecloth and tie with string (or use a paper spice packet).

Place the spice packet into the Instant Pot.

Add the seasonings:

To the Instant Pot, add in the broth seasonings: dou ban jiang, black bean paste, dark and light soy sauce, shaoxing wine, 5-spice powder, garlic, ginger, green onions, tomatoes, rock sugar, and salt.

Pour in the beef broth and top with water.

Cook in the Instant Pot:

Place the lid on, set the valve to SEAL, and set for 65 minutes at HIGH PRESSURE.

Let the pressure release naturally.

Remove the meat/bones from the soup and set aside. Discard the bones. Cut the beef shank and tendon into large chunks.

Taste the soup broth and adjust accordingly.

Strain the soup through a sieve and discard the spice packet, bay leaf and veggies.

Which type of noodles should I use?

Fresh wheat noodles: bouncier and chewier, with a more tender bite. They cook fast (roughly 2 to 5 minutes depending on thickness) and lose their chew quickly in hot broth, so serve immediately.
Dried noodles: firmer, more uniform and more forgiving if they sit in the bowl for a while. They take a little longer to cook.

Frozen fresh noodles from Asian markets are excellent and go straight into boiling water; they cook relatively fast.

What to serve with

Smashed cucumber salad, lamb dumplings, green onion pancake beef rolls, gua bao, or Taiwanese popcorn chicken, chilled tofu with sesame oil, blanched choy sum or yu choy all work well.

How to store & reheat

Store the beef shank and tendon separately from the noodles and soup.

You can store the beef broth, cut beef shank/tendon in separate glass containers and place into the fridge for up to 3-4 days.

Freeze the soup broth in a freezer-safe container for up to 3 months. Defrost overnight in the refrigerator and reheat before serving.

You can add the frozen cooked beef shank and tendon into the soup to heat through.

In a separate pot, cook the noodles according to package instructions, and assemble as per usual.

FAQs

What can I use instead of dou ban jiang?
Regular chili bean sauce (dobanjiang) is the closest match. Gochujang works too, but it's sweeter, so cut the rock sugar back to about 1 teaspoon. You can also stir together equal parts miso and chili-garlic sauce, or use sambal oelek with a little extra black bean paste for depth.

Should I use bone-in or boneless beef shank?
Bone-in shank gives a richer, more gelatinous broth thanks to the marrow and collagen. Boneless is easier to portion and cut into chunks. Both work, and the tendon adds body either way.

Can I make beef noodle soup ahead of time?
Yes, the broth actually tastes better the next day. Store the broth and beef together (or separately) in the fridge for 3 to 4 days, or freeze the broth for up to 3 months. Cook the noodles and bok choy fresh when you're ready to eat.

How do I prep the noodles ahead of time?
Cook them 1 minute short of the package time, toss with a little oil and refrigerate for up to 3 days. Reheat them in hot boiling water for about 30 seconds before serving.

Why is my beef tough?
Usually it's undercooked. Shank and tendon need enough time for the collagen to melt, so pressure cook for another 10 to 15 minutes. If it's dry and crumbly instead, it was likely cooked too hard or cut too small.

What if my broth is too salty?
Dilute it with unsalted water or low-sodium broth, then balance with a little sugar and a splash of black vinegar. Tip: use low-sodium broth and add the salt only after tasting the finished soup.

Can I make it faster with quicker-cooking cuts?
Yes. Chuck or brisket in 1½-inch cubes takes about 35 to 40 minutes at high pressure. The broth will have less body than one made with shank and tendon.

What condiments go with Taiwanese beef noodle soup besides chili oil?
Pickled mustard greens, minced raw garlic, black vinegar, white pepper, toasted sesame oil, chili paste and fried shallots are all good choices.

Can I make a vegan version?
Yes. Build the broth with dried shiitake, kombu, tomatoes, dou ban jiang, black bean paste and dark soy. Use seitan, king oyster mushrooms or fried tofu puffs instead of beef, and add a little oil for body.

How do I adjust the spice level for the family?
Cut the dou ban jiang to about 1 tablespoon and reduce or skip the Sichuan peppercorns for a mild base. Ladle out the mild portions first, then stir chili oil or chili paste into the remaining broth for the spicier bowls.

Are fresh or dried noodles better?
Fresh noodles are chewier and bouncier but lose their texture quickly in hot broth, so serve them right away. Dried noodles are firmer and hold up longer. Frozen fresh noodles from an Asian market are a great in-between option.

Can I make this in a crockpot or slow-cooker?
Follow the same instructions as above, and cook on LOW for 6-8 hours, until the beef tendon and shank are tender.

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