I’m super picky when it comes to authentic Taiwanese beef noodle soup because I know exactly how it’s supposed to taste. I’ve tried making it once before, but it was such a time-consuming process, and to be honest, the result didn’t quite live up to my expectations. So, I never tried again—until now! Thanks to the Instant Pot, I decided to give it another go, and guess what? It turned out really good this time, and I’m finally confident enough to share the recipe with you!
A Brief History of Taiwanese Beef Noodle Soup
Taiwanese beef noodle soup has a fascinating history. It’s believed to have originated in the 1940s, introduced by mainland Chinese soldiers from Sichuan who fled to Taiwan after the Chinese Civil War. Over time, Taiwanese chefs put their own spin on the dish, incorporating local flavours and ingredients. What started as a Sichuan-style dish evolved into something uniquely Taiwanese. Now, beef noodle soup is a beloved comfort food across the island, so much so that it even has its own annual festival in Taiwan, where chefs compete to create the best version!
The Flavour of Taiwanese Beef Noodle Soup
Ask any Taiwanese local about their favourite beef noodle soup, and you’ll likely get a different answer every time. There’s even a saying, “Everyone has their own bowl of beef noodle soup in their heart.” From the depth of the broth to the choice of beef cuts and noodle texture, this dish has endless variations. But the one I’m sharing with you today is the most popular style: Red Braised Beef Noodle Soup (known as “Hong Shao Niu Rou Mian” 紅燒牛肉麵 in Mandarin). It’s characterised by its rich, aromatic broth, infused with soy sauce, spices like star anise and cinnamon, and slow-stewed beef. The flavours are deep, savoury, and comforting—perfect for warming you up on a cold day.
*My must-visit Taiwanese beef noodle soup shop in Taipei.
Why Use the Instant Pot?
Traditionally, beef noodle soup takes hours to prepare because the beef needs to be stewed slowly to get that tender, melt-in-your-mouth texture. But with an Instant Pot, you can cut down the cooking time significantly without sacrificing flavour. The pressure cooking function breaks down the beef and tendons beautifully in a fraction of the time, giving you the same depth and richness you’d get from hours of simmering.
If you’re interested in upgrading your kitchen game with the Instant Pot, Instant Pot Duo Plus Whisper Quiet Multi-Cooker 5.7L is the one I’ve used in my recipe! It’s versatile and easy to use. Click this link to explore more.
Other models
Instant Pot Multi-Cooker 5.7L
Instant Pot Multi-Cooker XL 7.1L
Instant Pot Duo 7-in-1 Multi-Cooker 3L
Instant Pot Duo 7-in-1 Multi-Cooker 5.7L
Instant Pot Pro Plus Smart Multi-Cooker WIFI 5.7L
My Key Ingredients
I’ve tried making beef noodle soup a few times before, but it never quite met my expectations. One of the key ingredients I struggled with was the bean paste. I had used doubanjiang from China and Hong Kong, but the flavour was either too spicy or too salty for my liking. Then I used a Taiwanese doubanjiang, and that made all the difference. The flavour was finally felt authentic. So if possible, I recommend sourcing Taiwanese doubanjiang, or at least using a non-spicy version to keep the flavours balanced.
Another ingredient I experimented with is Gochugaru—yes, the Korean red chilli powder! I like it because it adds a mild heat and gives the broth a beautiful, vibrant red colour. While Taiwanese beef noodle soup traditionally isn’t spicy, I found that adding a small amount of Gochugaru works well without overpowering the dish. If you prefer a spicier kick, you can always drizzle in some chilli oil.
When making Taiwanese beef noodle soup, we often add onion, carrots, and tomatoes to enhance the flavour. There’s even a version with a tomato-based broth, so if you prefer a sweeter, more tomato-forward taste, feel free to add extra tomatoes to the recipe. As for spices, traditional recipes include a variety of Chinese spices such as star anise, cinnamon sticks, Sichuan peppercorns, and cloves…etc—sometimes even up to 10 different ingredients! For home cooking, though, it’s fine to use whatever you have on hand. Alternatively, Chinese five-spice powder is a convenient and effective substitute to capture that authentic flavour with fewer ingredients.
Recommended Beef Cuts
As I mentioned, Taiwanese beef noodle soup comes in various styles, and the choice of beef cuts can make a big difference. Personally, I prefer using beef shin (also known as beef shank) and beef tendon for their contrasting textures. This combination is so popular in Taiwan that it’s often ordered as “half tendon, half beef” in noodle shops.
Beef shin adds a rich, meaty flavour, while the tendon becomes wonderfully gelatinous after slow cooking, giving the soup that authentic, melt-in-your-mouth quality. These cuts can be tricky to find in UK supermarkets, so it’s best to visit a local butcher for fresher, more specific options.
Some recipes suggest cooking the entire beef shank and slicing it afterward, which also works well depending on your preference for the beef’s texture.
Toppings
Common toppings for Taiwanese beef noodle soup include fresh spring onions and coriander, which add a burst of freshness to the rich broth. Pak Choi is another popular option, providing a nice balance with its crisp texture.
A must-have for me is pickled mustard greens, which add a tangy contrast to the savoury flavours of the soup. I recommend Yutaka’s Takana pickled mustard, as its flavour closely resembles the Taiwanese version you’d find at traditional beef noodle soup shops. It’s also convenient since you can easily find it at most Asian grocery stores.
I can’t believe how easy and fast this iconic dish was to make in the Instant Pot! The flavours are spot-on, the beef is tender, and it’s the perfect comfort food that reminds me of home. Whether you’re new to making Taiwanese beef noodle soup or you’ve been perfecting your own recipe for years, I highly recommend giving this Instant Pot version a try. It’s a total game-changer!
Taiwanese Beef Noodle Soup (Instant Pot Version)
Ingredients
- 500 g beef shin
- 300 g beef blade tendon
- Vegetable oil for cooking
- 2 tbsp chopped spring onion
- 4 ginger slices
- 5-6 garlic cloves, smashed
- 8 tbsp Taiwanese rice cooking wine
- 5 tbsp soy sauce
- 2 tbsp oyster sauce
- 1-2 star anise
- 1-2 cinnamon sticks
- Sichuan peppercorn to taste
- 2-3 bay leaves
- 1/2 tbsp Chinese five-spice powder
- 3 tbsp rock sugar or substitute with regular sugar
- 1 carrot (about 83g), cut into chunks
- 1 large tomato (about 130g), cut into wedges
- 1 onion (168g), halved
- 2 tbsp Taiwanese Doubanjiang (fermented bean paste)
- 1 tbsp Gochugaru (Korean red pepper flakes)
- 1 litre hot water
- White pepper to taste
- Knorr vegetarian seasoning powder or MSG alternative
OTHER INGREDIENTS
- Noodles (your choice)
- A handful of chopped spring onion or coriander for garnish
- Yutaka Takana store-bought pickled mustard greens
- Chilli or chilli oil optional
Instructions
- Slice the beef shin and blade tendon into desired cube sizes. Rinse under cold running water and soak for 1 hour to remove excess blood and impurities.
- After soaking, pat the beef and tendon dry completely.
- In a pan, heat a sufficient amount of vegetable oil over medium heat. Add the rock sugar and stir until caramelised to a golden brown.
- Add the beef pieces to the pan, stirring quickly to coat them evenly with the caramelised sugar. Once coated, remove the beef and set aside.
- Using the same pan (add more oil if necessary), sauté the Doubanjiang and Gochugaru powder. Then, stir in the chopped spring onion, ginger slices, and smashed garlic, cooking until aromatic.
- Return the beef to the pan, and add the rice cooking wine, soy sauce, and oyster sauce. Stir well to coat the beef evenly in the sauce mixture.
- Transfer the beef mixture to an Instant Pot. Add the tomato wedges, onion halves, and carrot chunks.
- Pour in the hot water, then add the star anise, cinnamon sticks, Sichuan peppercorn,bay leaves, and Chinese five-spice powder. Season with white pepper and vegetarian seasoning powder (or MSG alternative).
- Set the Instant Pot to ‘Pressure Cook’ on high pressure for 30 minutes.
- Once the cooking time is up, carefully release the pressure according to the pot’s instructions.
- While the beef is cooking, prepare the noodles according to the package instructions. Optionally,blanch pak choi or other greens in the same pot during the last minute or two of cooking.
- To serve, place the cooked noodles in a large bowl, ladle the hot beef broth (*Use a colander to strain the broth to remove the spices and other solids for a clearer soup base)and beef chunks over them. Garnish with chopped spring onion and pickled mustard greens. Drizzle with chilli oil or add fresh chilli if desired. Enjoy!
Video
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