Chinese Beef Noodle Soup

There’s nothing quite as comforting and satisfying as a bowl of steaming-hot Chinese beef noodle soup. The tender bites of beef and chewy noodles swim in a savory, aromatic homemade broth that will warm you all the way through. Chinese beef noodle soup (niu rou mian 牛肉麵) is one of those Chinese food recipes that’s popular across the globe: There’s a spot in Bangkok that’s been simmering its soup nonstop for 45 years, while a pop-up in California sells beef noodle soup kits with broth that’s been cooked for eight hours.

My dad (baba 爸爸) created a quick-and-easy recipe that doesn’t quite have the full depth of flavor as these long-cooked soups, but it’s still the perfect comfort food. In 1949, my dad’s family fled China for Taiwan after the Communist Revolution, as did over a million others. After seven years in Taiwan, our family lived in a number of different places before my dad moved to the U.S. His recipe is informed by his roots and by what was fresh and readily available in America.

Growing up, Chinese beef noodle soup was one of the most requested dishes in my home (it ranked right up there with bao buns, another family-favorite recipe). Baba honed this family recipe over the years for maximum efficiency and flavor. Adjust the level of spice and salt to match your family’s tastes, and you’ll have a dish everyone will clamor for!

Chinese Beef Noodle Soup Ingredients

• Boneless beef chuck roast: Chuck roast is the best cut of meat for this Chinese beef noodle soup recipe. This tough shoulder muscle becomes meltingly tender when braised in the flavorful broth. Cut the roast into 2-inch cubes so it cooks evenly.
• Szechuan peppercorns: This dried red peppercorn contributes that flavor that makes your tongue tingle slightly. Infusing it into oil fills the kitchen with appealing smells.
• Ginger and green onions: Aromatic ginger and green onions add depth to the broth.
• Soy sauce: Reduced-sodium soy sauce adds umami character without making the broth too salty.
• Shaoxing cooking wine: This Chinese rice wine adds authentic flavor to the soup. It won’t taste the same without it, but in a pinch, you can substitute dry sherry or Japanese rice wine (aka sake).
• Rock sugar or honey: Rock sugar, turbinado sugar or honey all work in this recipe. A little bit of sweetness balances out the savory flavors.
• Chili bean paste and dried chiles: You adjust the amount of paste and dried Szechuan chiles depending on your preferred spice level. The spicy paste may be called “toban djan” at the store.
• Star anise and bay leaves: Star anise adds a mild licorice flavor to the broth, while bay leaves give the broth a delicate quality.
• Root vegetables: You’ll need about 3 cups of cubed root vegetables. My family uses half carrots and half daikon radish. Peel your root vegetables and cut them into chunks so they’re similar to the beef in size and shape when everything’s cooked.
• Chinese noodles: You can use fresh, frozen or dried noodles for this recipe.
• Garnish: I like scallion and cilantro, though my dad is one of those people who tastes soap when eating cilantro, so I leave it off his bowl. A little sesame oil is nice for finishing the soup, too.

Directions

Step 1: Infuse the oil with peppercorn

In a Dutch oven or large saucepot, heat the oil over medium heat. Add the peppercorns and cook until they’re fragrant, one to two minutes, stirring constantly. Using a slotted spoon, remove the peppercorns and discard them.

Editor’s Tip: Before the peppercorns burn, use a slotted spoon to remove them from the pot. Alternatively, you can pour the oil and peppercorn over a strainer, and transfer the fragrant oil back into the pot.

Step 2: Saute the ginger and beef

In the same pan, over medium-high heat, add the cubed beef and ginger. Cook, stirring often, until the beef is browned, 8 to 10 minutes.

Step 3: Add the soy sauce, aromatics and water

Add the water, soy sauce, wine, sugar, chili bean paste, star anise, bay leaves, green onions, dried chiles and salt. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 30 minutes.

Step 4: Add the root vegetables

Stir in the carrots and radish. Continue to simmer until the vegetables are tender, 55 to 60 minutes longer. Remove and discard the star anise, bay leaves and chiles.

Editor’s Tip: The longer the soup simmers, the softer the beef will be. And the broth will become more and more flavorful!

Step 6: Make the noodles

Meanwhile, cook the noodles according to package directions. Drain, and add the noodles to the soup. Serve in bowls with additional green onions, chili bean paste, fresh cilantro leaves and sesame oil, as desired.

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Recipe Variations

• Use another root vegetable: My family usually uses equal parts carrot and daikon, but I’m a big believer in using what you have and love. Almost any root vegetable will work, like turnips, potatoes or rutabagas—anything that can absorb the soup’s aromatics and enhance the broth with its own flavor, too.
• Make it spicy: My dad enjoys food with a kick (I’d say a spice level of 5 out of 10) while I can hardly handle any (maybe a 1 out of 10!). That said, this broth is much better with at least a little heat, so I’ve included two ingredients (dried chiles and chili bean paste) to give the soup a subtle amount of spice. You can adjust the amounts to match your spice threshold.
• Use a slow cooker or Instant Pot: If you have a slow cooker, you can start this beef noodle soup in the morning before work and serve it at dinner. If you’re using an Instant Pot, you can do a quick version, pressure-cooking all the ingredients together for 40 minutes.
• Finish with vegetables: You can add watercress, baby spinach, bok choy or whatever greens you have on hand.

How to Store Chinese Beef Noodle Soup

Leftover Chinese beef noodle soup will be even more flavorful the next day! Store the leftovers in an airtight container and keep them in the fridge for up to four days.

How do you reheat Chinese beef noodle soup?

Reheat Chinese beef noodle soup in a saucepan on the stovetop. Simmer it over medium-low heat until it’s heated through.

Chinese Beef Noodle Soup Tips

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What is the best cut of beef to use in this Chinese beef noodle soup recipe?

I usually use boneless chuck roast to make Chinese beef noodle soup, but you can use other cuts of meat too. When time is tight, I purchase precut stew beef (which is usually chuck roast, but sometimes comes from the round). Other popular choices are shank, brisket or tendon. I always enjoy it most when there’s some fat or gristle to the meat. If the beef is too lean, it won’t absorb the soup’s flavors as well and can feel dry. If you prefer lean meat, cut it into smaller pieces after cooking so it can soak up more moisture.

What noodles do you use for Chinese beef noodle soup?

This dish works well with a variety of noodle thicknesses. I like mine medium to wide, and I usually use dried noodles. However, if you live near an Asian grocery store and have access to fresh noodles, that will definitely make for a treat. Whatever noodles you use, be sure not to overcook them, as they’ll continue to soften in the hot soup.