Greetings from Sabah,Malaysia. TBH,i tried 5 Taiwanese Noodles Soup n i would like to say your recipe is the easiest AND THE BEST. no unnecessary step like boiling the beef for 10minutes or using too much ingredients (szechuan peppercorn,dried orange peel,fermented soybean) but still,the result is so amazing compared to the other 4. *i substituted the Shaoxing Wine with 2 tbsp of apple cider vinegar. thanks again for this recipe
I am a Taiwanese audience. This is really how my mom cook beef noodle! You manage to get the very recipe is really amazing. (OK, a little different-- we don't use dark soy sauce. That is Hong Kong's way.)
I finally made this last night and shared it with several friends by the pint and everyone absolutely loved it that I now am about to make it again today because I didn’t actually get a bowl for myself. I did use some prime rib a friend gave me and I swapped out the bok choy for kale because that’s what I had available to me but it was so incredible. Thanks, Marion! ❤
This recipe is definitely a “do over” and additional page in our family cook book I n our house. We had to substitute and omit a few ingredients as we live in rural Georgia, like ramen noodles for egg noodles, shoulder roast for your cuts of meat, no wine (we can get it but we’re out) substituted the paste and chili pepper with a dried adobo Chile pepper rehydrated and chopped. Like Julia Child always used to say, “just make do with what you have.” We made ours in the instapot as a pressure cooker and it was fantastic. A little salty for my daughter, but obviously we can adjust to her taste with the soy sauces. Thank you for your work! P.s. we will include your original recipe in our cookbook for when we can get all of the correct ingredients!
I made this for my family and my kids really loved it. My daughter is kind of a noodle affcionado, but she asked for the leftovers the next night. I didn't have the Dou BanJian, so I substituted black bean chili oil and it still came out great. Thank you, this is definitely a legit recipe.
Just made this recipe today, was incredibly delicious. I used oxtail instead of beef stew chuck meat but other than that followed the whole recipe, besides using less soy sauce and adding a Lu Bao. FANTASTIC
I love the complexity of flavors in this recipe. And I love just about anything noodles. I am making this soup...as so as I get a pressure cooker🤣. There’s no way I could wait three hours for this deliciousness!🥰😋
This is our 3rd time making this since I came across your recipe and every time the cooking pot gets bigger XD. It suits our European weather just right. Simple yet so full of flavour. Now we truly know the wonderful secret of the bean paste. Thank you for this wonderful easy fuss free yet yummy recipe. We loveeee it. Cheers!!
I don’t learn. Yes, did it again. Watched your amazing video at bedtime, and now I’m too hungry to fall asleep! Lol. Love your work, can’t wait to try this recipe! Yum!!!
Thank you so much for this recipe. It's soooo incredibly tasty. And I've got a lot of other work done while waiting for the beef to be tender. And it's just so satisfying. I can't thank you enough!!!
I'm making this now, the old fashioned way in a regular pot. The broth is de-li-cious. I know I should just let it simmer in peace but I keep sneaking down and having little tastes. : ) ETA Just finished dinner. This soup is SO GOOD. I beg you, make it. Just FYI the woman who owns the hair salon I go to is Vietnamese, we talk about food a lot when I'm there, and when I mentioned star anise to her she said that's pretty much the key to a lot of Asian soups. MAKE THIS SOUP.
So far every recipe I've tried from your channel has been a huge hit! Thank you for sharing these with us. I am definitely trying this recipe next, it looks amazing!
Thanks for this video on beef noodle soup- I picked up an instapot today and I made this tonight for the first time and we fell off our chairs for every flavor!
This was simply amazing. So easy, quick and delicious. Followed recipe to the letter and 40 minutes later a whole pot of the best soup. Thx Marion, you never disappoint. 😉
This is going to be a staple at our house on rainy season! I used Lee Kum Kee's Chili Bean Sauce, which I didn't expect to be sour (reminds me of kimchi). I also added 2 more cups of water bec I don't want my manual pressure cooker to dry out like it did before. Turned out great! But next time I'll add hot water to my taste and more pechay/bokchoy. I'll try to look for tendon chunks and pickled mustard to really taste like the real deal! Thanks Marion :) My parents now finally believe that I CAN cook! (with the right recipes of course *wink*)
Love your videos! Your voice, your appearance, your recipes, your editing, everything! You do such good work. Would love to see some longer, more in-depth videos if that is something you could see yourself doing. Perhaps less in terms of frequency (because I know these take a lot of time to produce), but more in terms of content. I feel like you have a lot you could teach us.
She has the main things and uses star anise, but that isn't the only herb you put in. If you can't find Chinese aromatic herbs packet (lu bao), you can add the following in a herb sack: 4 star anise 1 small Chinese cinnamon stick 3 bay leaves 1 tablespoon fennel seeds 1 tablespoon cumin seeds 1 teaspoon coriander seeds 2 tablespoons Sichuan peppercorns ¼ teaspoon five spice powder ¼ teaspoon black pepper This is to to 3 lbs of shank meat.
Oh man I love this even more sine you made yours with egg noodles! I always find the traditional flat rice noodles harder to eat with chopsticks as they’re so slippery. Def need to make this as its getting colder here in Sydney.
great recipe and love your channel, thank you for ur videos. it brings me so much happiness cooking with all the recipes you have been sharing and creating. (especially a Hongkongese living overseas and there is not much authentic Asian cuisine around.)
why is is that I just had lunch , watched this video, and now I am hungry again ... just love your videos Marion you are the best .... P.S. get your sauces to Canada pronto ! .. LOL
Marion, I love your channel and recipes. I made this tonight and was surprised how very, very dark the soup was. The meat was incredibly tender, I followed your instructions to the letter. However, the soup tasted very savoury and I wondered what you could do to adjust the balance (it had plenty of salt and heat, maybe more sweetness is needed?). Appreciate any suggestion!
Hi there. One thing that might be the possible is the soy sauce. Some brands are saltier than the others. You can add a bit of rock sugar (Marion used brown sugar). I tend to add the sweetness by caramelizing the onion (and I dice them much smaller so they literally “melt” in the soup after cooking 3hrs) and some carrots. As for the colour, might be the brand of dark soy sauce (Lao chou) you used. When I make the beef noodle soup, I always tasted it along the way and adjust as needed (especially if I switch the brands of any ingredients). But most importantly, there are so many different types and versions of beef noodle soup. Just experiment a little to find the flavor of your liking! Good luck!🍀
Oh wow, this looked so amazing! Even before you added the meat and noodles this looked good! You are so inspiring! I can’t wait to make this in my instant pot! Thank you for sharing another great recipe!🙌👍♥️
Hi Marion! Love your recipes, YUM!!! Have you ever heard of Tainan style egg rolls? I had them in Northern California. The first time I ordered them the waiter asked me, you know what is? He said it had cow feet in them? Anyway, it was a large egg roll, sliced, really meaty and seemed like it maybe had tendon in it? Would appreciate any feedback from you or anyone who has heard of them. Recipe very much appreciated. ❤️✌🏼❤️
discovered your channel a couple of weeks ago ... OMG your recipes all look soooo yummy .. and completely off topic .. I love your glasses and want an identical pair .. LOL ... keep up the good work ... love the channel
Finaly found this recipe, i usually order this from a Vietnamese/Chinese fast food restaurant but i mix the broth 50/50with a Pho broth to enhance the taste.
Some feedback. The Camerawork is 10/10 The music is a bit out of place and a bit too loud, and there's alot of background noise. The food looks fantastic, well done!
Hi marion, its not going to hurt to chuck this all in slow cooker in the morn and have it ready for dina time? Do i need to do anything different? Looks amazing btw. Thanks
the way you said doubanjiang is pretty good actually! "jiang" is pronounced with a more rounded sound (closer to the ong "wrong"?) anyways watching this just makes me DROOL, this is one of my go-tos in cold weather
Just making this at the moment. Looks amazing but just wanted to bring to your attention that there are a few omissions on the written recipe. The ginger and more importantly the beef aren’t added at any point!!
looking at what part of beef you using, normally in Taiwan they commonly use beef shanks, it will take 4~5hours to simmer, in restaurant that cooking with heart will take 8~10++hours
This is the most delicious soup I've ever eaten! ❤ I've made it a couple of times already and each time I make it, it still surprises me of how delicious it is. I just can't stop eating it until I'm "over-full"... I've made a few adaptations though, I couldn't find doubanjiang where I live so, instead, I add some gochugaru for a bit of extra spice and asian flavor. I know they're pretty different (since one is a bean paste with chilly and the other just chilly flakes) and from different countries, but still, it turns out very nice. Also, I don't add the star anise, their scent and flavor kinda bother me in salty foods. Not sure, but I think it's because sometime during childhood I ate some weird candy with star anise flavor so I associate it with sweets. :'D
I just made this this afternoon, it's a very good soup but I don't really like the taste of soy in it, I found it overwhelming. I ended up taking out most of the broth and just adding water just after it started to simmer, I also threw in some orange peels to lighten up the taste. Much better.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Greetings from Sabah,Malaysia.
TBH,i tried 5 Taiwanese Noodles Soup n i would like to say your recipe is the easiest AND THE BEST.
no unnecessary step like boiling the beef for 10minutes or using too much ingredients (szechuan peppercorn,dried orange peel,fermented soybean) but still,the result is so amazing compared to the other 4.
*i substituted the Shaoxing Wine with 2 tbsp of apple cider vinegar.
thanks again for this recipe
I would say when you get a “little food nerdy” is one of the best parts! I learn so much from your recipes Marion, keep them coming! 😊
I am a Taiwanese audience. This is really how my mom cook beef noodle! You manage to get the very recipe is really amazing.
(OK, a little different-- we don't use dark soy sauce. That is Hong Kong's way.)
Hey guys! I did this exact same recipe. I just came to share that I added in some beef bones as well! The flavour off the bones was exceptional 😍
I just made this for dinner and it was a big hit. Thank you for sharing your recipes!
I finally made this last night and shared it with several friends by the pint and everyone absolutely loved it that I now am about to make it again today because I didn’t actually get a bowl for myself. I did use some prime rib a friend gave me and I swapped out the bok choy for kale because that’s what I had available to me but it was so incredible. Thanks, Marion! ❤
This recipe is definitely a “do over” and additional page in our family cook book I n our house. We had to substitute and omit a few ingredients as we live in rural Georgia, like ramen noodles for egg noodles, shoulder roast for your cuts of meat, no wine (we can get it but we’re out) substituted the paste and chili pepper with a dried adobo Chile pepper rehydrated and chopped. Like Julia Child always used to say, “just make do with what you have.” We made ours in the instapot as a pressure cooker and it was fantastic. A little salty for my daughter, but obviously we can adjust to her taste with the soy sauces. Thank you for your work! P.s. we will include your original recipe in our cookbook for when we can get all of the correct ingredients!
Taiwanese here! Thank you for sharing this recipe and your pronunciation is perfect!!!
I made this for my family and my kids really loved it. My daughter is kind of a noodle affcionado, but she asked for the leftovers the next night. I didn't have the Dou BanJian, so I substituted black bean chili oil and it still came out great. Thank you, this is definitely a legit recipe.
Just made this recipe today, was incredibly delicious. I used oxtail instead of beef stew chuck meat but other than that followed the whole recipe, besides using less soy sauce and adding a Lu Bao. FANTASTIC
This would be nice addition to my small restaurant. Thanks
Beautiful and lovely Marion!!❤I so much desire to make you dinner someday.😊❤
Marion, I love your videos. I'm from Brazil and, because of that, your recipes are all news for me. Everything you create seems delicious.
I love the complexity of flavors in this recipe. And I love just about anything noodles. I am making this soup...as so as I get a pressure cooker🤣. There’s no way I could wait three hours for this deliciousness!🥰😋
This is our 3rd time making this since I came across your recipe and every time the cooking pot gets bigger XD. It suits our European weather just right. Simple yet so full of flavour. Now we truly know the wonderful secret of the bean paste. Thank you for this wonderful easy fuss free yet yummy recipe. We loveeee it. Cheers!!
Another heartwarming and comforting soul food, thanks a lot Marion for this lovely recipe!!
I don’t learn. Yes, did it again. Watched your amazing video at bedtime, and now I’m too hungry to fall asleep! Lol. Love your work, can’t wait to try this recipe! Yum!!!
What a dish! I went full effort and made the egg noodles and it was unreal! I love your vids
thx for loving the tw crusine :)
From Thailand. I like every your menu,and this I think, I can make it.... Thank you so much
Why would anyone put a thumbs down on this? The dish looks delicious as always.
Thank you so much for this recipe. It's soooo incredibly tasty. And I've got a lot of other work done while waiting for the beef to be tender. And it's just so satisfying. I can't thank you enough!!!
I'm making this now, the old fashioned way in a regular pot. The broth is de-li-cious. I know I should just let it simmer in peace but I keep sneaking down and having little tastes. : )
ETA Just finished dinner. This soup is SO GOOD. I beg you, make it. Just FYI the woman who owns the hair salon I go to is Vietnamese, we talk about food a lot when I'm there, and when I mentioned star anise to her she said that's pretty much the key to a lot of Asian soups. MAKE THIS SOUP.
So far every recipe I've tried from your channel has been a huge hit! Thank you for sharing these with us. I am definitely trying this recipe next, it looks amazing!
I made this for dinner and it is one of the most delicious things, thank you so much!
Thanks for this video on beef noodle soup- I picked up an instapot today and I made this tonight for the first time and we fell off our chairs for every flavor!
This was simply amazing. So easy, quick and delicious. Followed recipe to the letter and 40 minutes later a whole pot of the best soup. Thx Marion, you never disappoint. 😉
This is going to be a staple at our house on rainy season! I used Lee Kum Kee's Chili Bean Sauce, which I didn't expect to be sour (reminds me of kimchi). I also added 2 more cups of water bec I don't want my manual pressure cooker to dry out like it did before. Turned out great! But next time I'll add hot water to my taste and more pechay/bokchoy. I'll try to look for tendon chunks and pickled mustard to really taste like the real deal! Thanks Marion :) My parents now finally believe that I CAN cook! (with the right recipes of course *wink*)
Marion, I just love your tutorials. You make cooking fun.
Honestly this is so great. I cook this all the time. Thank you so much
Had this in Taiwan and it changed my life!
u eat everyday ?
We have just finished this fantastic meal - absolutely fabulous and a dish I’ll be repeating again and again.
Love your videos! Your voice, your appearance, your recipes, your editing, everything! You do such good work. Would love to see some longer, more in-depth videos if that is something you could see yourself doing. Perhaps less in terms of frequency (because I know these take a lot of time to produce), but more in terms of content. I feel like you have a lot you could teach us.
She has the main things and uses star anise, but that isn't the only herb you put in. If you can't find Chinese aromatic herbs packet (lu bao), you can add the following in a herb sack:
4 star anise
1 small Chinese cinnamon stick
3 bay leaves
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons Sichuan peppercorns
¼ teaspoon five spice powder
¼ teaspoon black pepper
This is to to 3 lbs of shank meat.
Oh man I love this even more sine you made yours with egg noodles! I always find the traditional flat rice noodles harder to eat with chopsticks as they’re so slippery.
Def need to make this as its getting colder here in Sydney.
My go to cooking channel. I love all recipes I've recreated from watching. Cant wait to try this one. Good work sista!
great recipe and love your channel, thank you for ur videos. it brings me so much happiness cooking with all the recipes you have been sharing and creating. (especially a Hongkongese living overseas and there is not much authentic Asian cuisine around.)
why is is that I just had lunch , watched this video, and now I am hungry again ... just love your videos Marion you are the best .... P.S. get your sauces to Canada pronto ! .. LOL
Oh my I'm drooling..this will be fun to make..thank you Marion ..
This brought a tear to my eye because I am hungry and I watched this food. Made me hungrier. Huhuhuhu! I need to eat.
Thank you Marion cooking right now
This is the third time I am making this soup and it is always gorgeous!!))) and I definitely do not want to leave it alcohol free!!😜😅😛
I've been binging your videos lately and just love all of your recipes! They always look so fresh, delicious, and homey :)
Love your recipes. Can't wait to make this this weekend.
Your videos make me want to run in the kitchen and start cooking!
Marion, if I were to do this low and slow in a Crockpot, about how long do you think it would take before the beef is tender and the soup is ready?
The only other food person I've subscribed to is Mark Wiens. Great video. Shared this with my wife hopefully she can make this.
How to adjust this recipe for the slow cooker?
Just when transferring to the pot (instead of pressure cooker) put it on "high" and ~4h?
I love everything Marion creates! Thank you for your videos!
Your kitchen, I LIKE IT! *gently puts down cup* ANOTHER!
Marion, I love your channel and recipes. I made this tonight and was surprised how very, very dark the soup was. The meat was incredibly tender, I followed your instructions to the letter. However, the soup tasted very savoury and I wondered what you could do to adjust the balance (it had plenty of salt and heat, maybe more sweetness is needed?). Appreciate any suggestion!
Hi there. One thing that might be the possible is the soy sauce. Some brands are saltier than the others. You can add a bit of rock sugar (Marion used brown sugar). I tend to add the sweetness by caramelizing the onion (and I dice them much smaller so they literally “melt” in the soup after cooking 3hrs) and some carrots. As for the colour, might be the brand of dark soy sauce (Lao chou) you used. When I make the beef noodle soup, I always tasted it along the way and adjust as needed (especially if I switch the brands of any ingredients). But most importantly, there are so many different types and versions of beef noodle soup. Just experiment a little to find the flavor of your liking! Good luck!🍀
looks beautiful! one of my favorite Taiwanese dishes!
So good that auto-cc transforms "umami flavor" into "your mommy flavor". Very nice recipe. Thank you so much.
please make a video for Hong Kong Noodle Soup Marion..
Looks yummy. I will try this one for sure.
This looks so good!
I saw this on your website last night and we bought everything to make it for dinner tonight
Excellent Marion!! Looks delish!!
Oh wow, this looked so amazing! Even before you added the meat and noodles this looked good! You are so inspiring! I can’t wait to make this in my instant pot! Thank you for sharing another great recipe!🙌👍♥️
Taiwanese beef noodle soup maybe the best food on Earth
your channel is my fave. thank you!
So happy I came across your channel! I've tried a few so far and I am hooked! (Vancouver BC)
Hi Marion! Love your recipes, YUM!!! Have you ever heard of Tainan style egg rolls? I had them in Northern California. The first time I ordered them the waiter asked me, you know what is? He said it had cow feet in them? Anyway, it was a large egg roll, sliced, really meaty and seemed like it maybe had tendon in it? Would appreciate any feedback from you or anyone who has heard of them. Recipe very much appreciated. ❤️✌🏼❤️
Ooh loving this recipe thank you Marion.
Love this recipe 😋
Hi Marion, what kind of pressure cooker do you have? thanks, Carolyn from Florida
Is it possible to get a recipe and video for Thai Hot Pot and Coconut Curry Soup?
I LOVE ALL YOU VIDEOS MARION !!
Amazing. You are foodstar
discovered your channel a couple of weeks ago ... OMG your recipes all look soooo yummy .. and completely off topic .. I love your glasses and want an identical pair .. LOL ... keep up the good work ... love the channel
I'm so glad I discovered you 😊
Thanks for your recipe.i love it
Finaly found this recipe, i usually order this from a Vietnamese/Chinese fast food restaurant but i mix the broth 50/50with a Pho broth to enhance the taste.
Lovely recipe!
This is another best noodle recipe that you made, ma'am! ❤️❤️❤️ I wish i could taste it... 😞🤤
Some feedback.
The Camerawork is 10/10
The music is a bit out of place and a bit too loud, and there's alot of background noise.
The food looks fantastic, well done!
Wow so yummy thanks for the recipe
missing Taiwan with this video!!
which cut of beef that come with a bit of tendon?
Another great recipe to try! 👍 ❤
I want to eat the beef noodle soup! 🥩🍲😆🙂
Yum! Can’t wait to make this!
Hi marion, its not going to hurt to chuck this all in slow cooker in the morn and have it ready for dina time? Do i need to do anything different? Looks amazing btw. Thanks
Can i change doubanjiang with red chilli paste?
I'm early again!! This looks amazing Marion!!
the way you said doubanjiang is pretty good actually! "jiang" is pronounced with a more rounded sound (closer to the ong "wrong"?) anyways watching this just makes me DROOL, this is one of my go-tos in cold weather
喔唷！ 她還做台式鹹酥雞咧。 看起來比我們在店裡買到的好吃。 美味！
I don't have a pressure cooker but I like the idea of putting it in a slow cooker? Would that be an alright idea or should I just do it on the stove?
Id like to know this as well.
There's actually another video that the person used a slow cooker making this food and it looked delicious so definitely try it
Just making this at the moment. Looks amazing but just wanted to bring to your attention that there are a few omissions on the written recipe. The ginger and more importantly the beef aren’t added at any point!!
Wow...this was amazing. That broth and that beef!!!
ahhhhh i wanttttt to try this one.... 😍
Hi! How long is cooking time if not pressure cooked? 😁
looking at what part of beef you using, normally in Taiwan they commonly use beef shanks, it will take 4~5hours to simmer, in restaurant that cooking with heart will take 8~10++hours
I really love your recipies
Can you make this for me? I love noodles!!!!
like I've had the beef noodles after your healing and precise video😋👍🌶️
This is the most delicious soup I've ever eaten! ❤
I've made it a couple of times already and each time I make it, it still surprises me of how delicious it is.
I just can't stop eating it until I'm "over-full"...
I've made a few adaptations though, I couldn't find doubanjiang where I live so, instead, I add some gochugaru for a bit of extra spice and asian flavor. I know they're pretty different (since one is a bean paste with chilly and the other just chilly flakes) and from different countries, but still, it turns out very nice.
Also, I don't add the star anise, their scent and flavor kinda bother me in salty foods. Not sure, but I think it's because sometime during childhood I ate some weird candy with star anise flavor so I associate it with sweets. :'D
I just made this this afternoon, it's a very good soup but I don't really like the taste of soy in it, I found it overwhelming. I ended up taking out most of the broth and just adding water just after it started to simmer, I also threw in some orange peels to lighten up the taste. Much better.
Really very nice
I'm from India please give the ingredients name in description and English subtitles thank you
Looks good! Thank you!
Great job!
Can you use plain bean paste?
How do you make beef Stock?