Not nearly as spicy as its Sichuan counterpart, and simmered for many hours, the Taiwan incarnation of beef noodle soup is more like ramen beloved by the Japanese. Taiwan beef noodle soup is a dish that is the result of many influences, elements, and cooking methods from different cuisines. The method of braising found in Shanghai cuisine, the process of preparing the broth by the Cantonese, and the addition of pickled vegetables (a Hokkien influence), hot and spicy Sichuan flavors, the unique taste of Taiwan’s onion shallot, and even Southeast Asia’s satay flavors.
With such an eclectic mix of flavors to experience, why wouldn’t you try Taiwanese beef noodle soup? There are many versions of beef soup noodles in Taiwan, so take your pick. Our two recommendations? Choose from a slow cooked clear stew soup or a red spicy soup cooked with chili bean paste. So good! And for the dedicated beef noodle soup lovers visiting Taipei, there is even an annual competition to judge the best beef noodle soup.