Taiwanese Beef and Noodle Soup

Taiwanese Beef and Noodle Soup

Taiwanese Beef and Noodle Soup

Preparation time:3+ hours


Beef Broth:

  • 1 kg beef brisket or beef cheeks
  • 1 carrot, peeled and roughly chopped
  • 1 tomato, cut into chunks
  • 3 cloves garlic, crushed or finely chopped
  • ½ thumb ginger, sliced
  • 2 spring onions, cut into 6 cm lengths
  • 1 tbsp. Chang’s Hoisin Sauce
  • 1 tbsp. chilli sauce
  • 100ml Chang’s Light Soy Sauce
  • ¼ tsp ground black pepper
  • 1 medium red chilli, sliced
  • 2 tsp. honey
  • 60ml (¼ cup) red wine
  • 1 tsp. five spice powder

To serve:

  • 1 packet Chang’s Egg Noodles
  • 1 bunch baby bok choy, quartered lengthways
  • Chilli, sliced (optional)


  1. Combine the broth ingredients in a large pot and cover with cold water. Bring to boil, skimming any grey scum that forms on top and discarding.
  2. Simmer gently for three hours until beef is tender. Slice cooked beef and reserve.
  3. Fill a separate saucepan with water and bring to boil. Simmer noodles until just cooked, adding the bok choy for the final 30 seconds, and drain.
  4. Place noodles, bok choy and beef in bowls, pour or ladle over the hot broth.
  5. For a gluten free alternative, use Chang’s Gluten Free Wok-Ready Pad Thai Noodles.

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