I really like soup noodles …ramen, udon, pho, bun bo hue. If you name a soup noodle dish, I probably love eating it. So it’s no surprise that Beef Noodle Soup is one of my favorite Taiwanese dishes.
It comes in a super dark, beef broth with cubed beef shank that is so tender, it melts in your mouth. I figured there is no better way to make that tender beef (in half the time) then with my trusty InstantPot.
This is similar to our bun bo hue recipe, where we also used beef shank. The difference here is that we cubed it first instead of cooking the whole beef shank at once. You get a different texture this way. The beef shank should become soft and easily pull apart. The InstantPot really helps you get this ideal texture.
The addition of bok choy further improves texture because it brings a balance to all of the meat and noodles in this dish. Although it looks great in pictures cut in half, it’s honestly easier to eat if you chop it a little smaller after you blanch it. No need to be chomping on a whole half of bok choy!
Also, feel free to use a different gluten free noodle! Using these wide noodles is not a requirement, this dish is good with thin rice noodles as well.
Keep your beef in your bowl, not the floor,
Your favorite alternative chefs, K & T
Taiwanese Beef Noodle Soup
Ingredients
- 2 pounds beef shank cubed
- 1 tbsp oil
- 4 garlic cloves smashed
- 1 thumb-sized piece of ginger sliced
- 3 green onions cut into 2 inch pieces
- 1 onion sliced
- 1 large tomato quartered
- 2 dried red chilis sliced down the middle
- ½ cup tamari
- ½ cup Shaoxing wine
- 1 rock sugar
- 2 tbsp chili bean paste
- ½ tsp Kosher salt
- 3 star anise
- 1 package wide rice noodles
- 4 bok choy blanched
Instructions
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Boil a pot with enough water to cover all your beef. Let beef boil for 2 minutes. Strain beef in colander and rinse with water. You want to do this to remove any impurities in the meat.
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Turn your Instant Pot to saute. Add the oil to the pot and let it heat up for a second, then add garlic, ginger, green onion, and onion into the pot. Stir until onions become translucent and start to caramelize.
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Next, add your tomato and dried chilis to the pot.
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Add beef cubes to the pot, then add tamari, wine, rock sugar, chili bean paste, and salt. Mix ingredients together.
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Pour enough water to cover the ingredients, then add the star anise on top.
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Place lid on InstantPot and Pressure Cook on High for 30 minutes.
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While your soup is cooking, boil water and prepare noodles based on directions.
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After pressure cooker is finished, let it natural release for 5 minutes.
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Assemble a bowl with your noodles and bok choy, then ladle broth and beef on top.
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Sprinkle green onion, cilantro, or pickled mustard greens on top before serving.