Taiwanese-Style Beef Noodles recipe

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Ingredients

3 pounds beef heel muscle, cut into 3/4-inch cubes
2 beefsteak tomatoes, sliced
4 carrots, sliced
1 onion, sliced
4 slices fresh ginger, or to taste
1 ½ teaspoons beef seasoning
3 cups water
1 cup soy sauce
1 cup beef broth
1 cup ketchup
1 cup Chinese rice wine
28 ounces raw ramen noodles
1 cup cold water
½ head Chinese white cabbage, or to taste, cut into chunks
½ cup diced garlic
½ cup sliced scallions

Nutrition Info

717.7 calories
carbohydrate: 35.9 g
cholesterol: 148 mg
fat: 36.8 g
fiber: 5 g
protein: 52 g
saturatedFat: 14.1 g
servingSize: -
sodium: 2780.6 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place beef cubes in a large pot of cold water, bring to a boil. Drain and pat dry.

  2. Arrange beefsteak tomatoes, carrots, onion, and fresh ginger in the bottom of a slow cooker. Lay beef cubes on top. Sprinkle beef seasoning over beef cubes.

  3. Mix 3 cups water, soy sauce, beef broth, ketchup, and rice wine together in a bowl. Pour into the slow cooker.

  4. Cook on High until beef is tender, 2 to 3 hours.

  5. Bring 2 quarts water to a boil in a large pot. Add ramen noodles, cook until softened, 2 to 3 minutes. Add 1 cup cold water, bring back to a boil. Transfer noodles to a large bowl with a slotted spoon. Cook cabbage in the boiling water until tender, 3 to 5 minutes. Drain.

  6. Stir beef mixture and cabbage into the bowl of noodles. Garnish with garlic and scallions.

Recipe Yield

8 servings

Recipe Note

Beef stew cooked with onions, carrots, and tomatoes in a slow cooker, paired with ramen and veggies. This is my mom's recipe for the famous Taiwanese beef noodle soup. I don't eat beef noodles anywhere else because I can't find anything like this anywhere!

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