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taiwanese spicy beef noodle soup + some news!

January 18, 2017

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What with cross-country moves here and life changes there, I think you must be tired of me proclaiming “I have news!” all the time, but in the off chance you aren’t, I have just one more piece of news that I’m thrilled — and still a little in disbelief — to be sharing: There’s going to be a Two Red Bowls cookbook! It’s all still in the works, but here are some of the firm details: There will be a little more than 80 recipes, with a few of my very favorites from the blog and the rest new. It will come out sometime in the fall of 2018, published by Rodale. My dad will try to buy every copy.

taiwanese spicy beef noodle soup (niu rou mian) | two red bowls

I went back and forth for a long time about whether to write a book.  I didn’t want to do it unless I had an idea for a book that I loved, I couldn’t do it anyway unless I had the time, and for awhile, working full-time at my law firm, I had neither. But then this little man came along and my firm’s very generous maternity leave policy meant I’d have several months at home (which meant, if not exactly more free time, at least more time at home during daylight and shooting hours!) And I noticed that a lot of what cropped up on this space, predictably, were things that would make for a book I’d want sitting in my kitchen. They were dishes I grew up eating in the South in a Chinese household, or things B2 grew up eating in Hawaii in a (half-)Korean household, or a mish-mash of my favorite Asian flavors from those experiences plus Western ones, too. That became the basic idea behind the book:  I wanted to put together a collection of recipes that celebrates food as a way to preserve our individual traditions and memories, but also as a way to bridge those different cultures, which aren’t always as different as they seem. It’s not so much fusion as it is an exploration of the funny things different cultures have in common, like the parallels between Korean fried chicken and Nashville hot chicken, or pierogi and potstickers. And so the book is tentatively titled, for now, A Common Table.

So yeah!  A month or two before B3 came, I sent a proposal out into the world.  And for the past few months, I’ve been in the kitchen (sometimes with a snoozing B3 strapped to my chest) cooking, baking, and snapping photos of all of our favorite things. I recognize the slight craziness of deciding to shoot a cookbook during my maternity leave, and more than a little part of me is scared about finishing up the manuscript this summer after my leave is up and I’m (a phrase that strikes fear into my heart) a working mom. But hopefully you’ll bear with me if things go a little slow around these parts from time to time. I’m so excited to share this book with you, and so very grateful to you for making it possible. It’s still hard to believe that anyone besides B2 likes to read this blog, let alone would read or cook from a book I made. Thank you so much for being here.

taiwanese spicy beef noodle soup (niu rou mian) | two red bowls

Finally, what you actually want to read about — this soup! I first had Taiwanese spicy beef noodle soup (or niu rou mian) on a sleepy December day just after Christmas a few years ago, when a friend of mine took me to an amazing Taiwanese restaurant in Arcadia. Amid the sticky rice wrapped in lotus leaves, popcorn chicken, and juicy soup dumplings, the noodle soup she ordered for us was the last to catch my eye, especially when it arrived in an unassuming bowl of dark, murky broth, but it was the one that overshadowed everything else once I took my first bite — all that deep dark murkiness comes from an impossibly flavorful, long-simmered broth, both savory and brow-sweatingly spicy, with tender chunks of beef and a pile of chewy noodles swimming underneath. I’ve been dreaming about it ever since.

A homemade version of niu rou mian seemed fitting for this post, not only because it would be a perfect long-life noodle dish for Lunar New Year next week, but because it’s one that could have easily fit into the book. Andrea Nguyen, when writing about her recipe for this soup, noted that it reminded her of how she makes Vietnamese bun bo hue; the soy sauce reminded a little bit of soy-braised jangjorim, but I especially like how the method is uncannily similar to beef stews like beef Bourgignon. The beef gets a quick sear for flavor, then it switches places in the pot with aromatics, which get briefly sautéed before they all simmer together with spices, tomato for a little acidity and sweetness, and a healthy glug of wine to brighten it all up. Plus, it’s born of a good memory, like so many recipes in the book are, and, most importantly — it is absolutely delicious.

Thank you from the bottom of my heart for being here, reading, and for making this exciting new project possible. I can’t wait to share more with you!

taiwanese spicy beef noodle soup (niu rou mian) | two red bowls

taiwanese spicy beef noodle soup (niu rou mian) | two red bowls

taiwanese spicy beef noodle soup (niu rou mian) | two red bowls

taiwanese spicy beef noodle soup (niu rou mian) | two red bowls

taiwanese spicy beef noodle soup (niu rou mian) | two red bowls

taiwanese spicy beef noodle soup (niu rou mian) | two red bowls

taiwanese spicy beef noodle soup (niu rou mian) | two red bowls

taiwanese spicy beef noodle soup (niu rou mian) | two red bowls

taiwanese spicy beef noodle soup (niu rou mian) | two red bowls

Print

Taiwanese spicy beef noodle soup + some (more) news!

Print Recipe

★★★★★

5 from 3 reviews

Cobbled together from various sources, but mostly Andrea Nguyen, Cathy Erway, and Lady and Pups.

Ingredients

Scale
  • For the beef soup:
  • 2 tablespoons vegetable oil
  • 2 lbs beef chuck, tri-tip roast, or flank steak, sliced against the grain into 1-inch chunks
  • Salt and pepper, to taste (I used about ¼ teaspoon each)
  • 2 tablespoons granulated sugar
  • 1 teaspoon molasses (optional; you can also replace the granulated sugar with brown sugar)
  • 2 cups diced onion (about 1 large onion)
  • ½ cup garlic cloves, peeled and smashed (about 1 head of garlic)
  • ½ cup sliced scallions (about 3–4 scallions), plus more for serving
  • 3–4 tablespoons spicy chili broad bean paste (doubanjiang, the same as used in zhajiangmian; look for pixian doubanjiang for the highest quality, but more common brands like Lee Kum Kee will do you just fine)
  • 2 teaspoons grated ginger
  • 2 quarts water
  • ½ cup Shaoxing wine or sake
  • ½ cup diced tomato (about 1 small tomato)
  • ½ cup soy sauce
  • 2 teaspoons Sichuan peppercorns
  • 3 pieces star anise
  • ½ teaspoon five spice powder
  • To serve:
  • 4–6 small heads baby bok choy, ends trimmed but intact (about 4 cups)
  • 1 lb noodles of your choice, enough for 4–6 servings
  • ½ cup sliced scallions
  • ½ cup coarsely chopped cilantro

Instructions

  1. Heat the vegetable oil in a large 5-quart Dutch oven or heavy-bottomed pot over medium-high heat, until shimmering. Add the steak, season generously with salt and pepper, and cook, turning the beef occasionally, until browned on all sides, about 5-6 minutes. Add the sugar and and molasses and continue to cook 1-2 more minutes, stirring continuously, until the sugar caramelizes.
  2. Remove the beef from the pot. (I find tongs like these to be super handy for this.) Add the onion, garlic, scallions, and ginger to the pot and cook for 4-5 minutes, stirring, until onion just begins to soften. Add the spicy bean paste and stir to evenly distribute.
  3. Add the beef back to the pot, along with the water, cooking wine, tomato, soy sauce, peppercorns, star anise, and five spice powder. Bring the mixture to a boil, then lower the heat to medium-low and let cook at a bare simmer for at least 2 hours and ideally 3, skimming any scum off the top as it forms. (Note: You can make Steps 1-3 the night before and let the stew chill in the refrigerator overnight at this point; this is what I did.)
  4. When you’re ready to eat, you can remove the beef from the broth and strain out any other solids from the broth; I tend to leave them in for ease (or, more accurately, laziness). If needed, reheat the beef and broth on the stovetop while you prepare the bok choy and noodles. If the soup has cooked down too much, add a cup or so of water to dilute it a bit.
  5. For the bok choy and noodles, bring a medium pot of water to boil. Add the bok choy and simmer for 3-4 minutes, or until bok choy is tender and leaves are dark green. Remove with tongs and add the noodles; cook the noodles according to the directions on the package. Divide the noodles, bok choy, beef, and broth evenly between 4-6 bowls, then top with scallions and cilantro and enjoy! If serving for fewer, make just enough noodles as needed and save the remaining bok choy, beef, and broth for another time — the flavor will only improve with time. The beef soup will keep for 3-4 days.

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  1. steph

    January 18, 2017 at 5:20 am

    congrats cynthia!!! can’t wait to feast my eyes and tummy when it’s out!!

    Reply
    • tworedbowls

      January 21, 2017 at 7:37 pm

      You’re the best, Steph 🙂 Thank you!!

      Reply
  2. Michelle || Hummingbird High

    January 18, 2017 at 5:33 am

    yay congrats!!! i’m so excited for it; you have such a unique and wonderful perspective, and i’m happy to see that it will be in print for everybody to share around the world. ps — you’re a supermomma, doing all the things you do! xo

    Reply
    • tworedbowls

      January 21, 2017 at 7:38 pm

      Wah, too kind, Michelle! Thank you so much — missing you!

      Reply
  3. movita beaucoup

    January 18, 2017 at 5:53 am

    Congratulations a million times over! Well-deserved and sure to be absolutely brilliant. xox

    Reply
    • tworedbowls

      January 22, 2017 at 11:10 am

      Can’t say how much I appreciate your kind words and being here over the years. Thank you!

      Reply
  4. sw

    January 18, 2017 at 6:34 am

    I’m so so excited– I cannot wait to read your book! Congrats cynthia!! 🙂

    Reply
    • tworedbowls

      January 22, 2017 at 11:54 am

      That means so much! Thank you!!

      Reply
  5. Abby @ Heart of a Baker

    January 18, 2017 at 6:47 am

    Oh I’m SO excited for you! I can’t wait to see what is surely going to be a masterpiece of a book 🙂 As for doing it all at once, I know you can do it, you’ve got this! xo

    Reply
  6. E | Pen + Pan

    January 18, 2017 at 7:00 am

    Yay, Cynthia! Major congratulations!!

    Reply
  7. heather (delicious not gorgeous)

    January 18, 2017 at 7:17 am

    WHOA. bc this soup (which sounds super cozy) but really bc cookbook news!! congrats and so excited to see and cook from it.

    Reply
  8. Considering The Radish

    January 18, 2017 at 7:32 am

    Congrats! Your book sounds amazing- I can’t wait to see it and cook from it. And wow, all the things you do- you’re my hero.

    Reply
  9. Dalila G.

    January 18, 2017 at 8:22 am

    A TWO RED BOWLS cookbook….wonderful news and big congrats to you!!
    I can’t wait to see your book! 😀

    OMGosh…how amazing is this soup!
    I really like your pictures, very nice job, you made me hungry and I just ate…..LOL!
    This Taiwanese spicy beef noodle soup looks sooo tasty!
    All I need is some doubanjiang and am all set to cook.

    Have a nice day Cynthia!

    Reply
  10. Cat

    January 18, 2017 at 8:31 am

    Congratulations! I have been following your blog for a couple years now, and I am so so excited for your cookbook 😀

    Reply
  11. Sara @ Cake Over Steak

    January 18, 2017 at 8:43 am

    Oh my gosh, congratulations! That’s soooo exciting. Man your life is such a whirlwind right now. I can’t believe you’re shooting a cookbook during your maternity leave. You’re a superwoman! Good luck with everything and I CANNOT WAIT to see this beautiful book in person. xoxo

    Reply
  12. Nik

    January 18, 2017 at 8:57 am

    Congrats, Cynthia! I’m so excited for you and somewhere along the way, I missed the news that you had the baby. Congratulations, again 🙂

    Reply
  13. michelle

    January 18, 2017 at 9:09 am

    Congratulations! I’ve been reading your blog for awhile now and loving the updates on your growing family and all of the delicious food you make. I can’t wait to be able to buy your book! I have three littles just slightly older than yours and a blog – largely about kids in the kitchen if you’d like to see http://www.irishboutique.com/blog/ and I’m also a full-time practicing lawyer. I have no doubts that you will do an amazing job balancing it all!

    Reply
  14. billmacblog

    January 18, 2017 at 11:17 am

    ask your Dad to save AT LEAST one copy for me to buy- I look forward to it and speaking JUST for me, add all the NEWS you want- You are a treat in my inbox

    Reply
  15. Sweet Tea Sweetie

    January 18, 2017 at 12:33 pm

    Yum! That looks so delicious!
    Kari
    http://sweetteasweetie.com/

    Reply
  16. Katie

    January 18, 2017 at 12:44 pm

    Congratulations! It’s going to be a fabulous book!

    Reply
  17. Emily

    January 18, 2017 at 2:21 pm

    Congratulations, such exciting news! It’s going to be a beautiful cookbook for sure.

    Reply
  18. Edlyn

    January 18, 2017 at 3:43 pm

    I know lots of people will call you a superwoman but you’re just a woman and we get shit done no matter what is in our way. You prove this time and again. You’re on fire!! Can’t wait to read your book. I especially hope it has lots of soup!

    Reply
    • Edlyn

      January 18, 2017 at 3:46 pm

      ALSO the importance of proper maternity leave cannot be understated. It is letting you be the badass that you are so I am so thrilled that a firm like yours exists and takes care of its employees so well.

      Reply
      • Edlyn

        January 18, 2017 at 9:35 pm

        I meant “overstated”. Hehe. I went back and forth between the two this entire time. Next time I’ll just google it.

        Reply
  19. Brooke

    January 18, 2017 at 6:18 pm

    This book is so you and it’s concept so unique. Major major congrats, Cynthia!! Can’t wait to get my hands on a copy (it’s def not too soon for me to say that, right?) 😉 xx

    Reply
  20. Erica

    January 18, 2017 at 7:01 pm

    Ordering it the second it comes out on preorder. CONGRATULATIONS!!! You are seriously amazing!!!!

    Reply
  21. Gabrielle

    January 18, 2017 at 8:34 pm

    Oh my gosh a book! That is so exciting. Congrats! I’ll be waiting for it!

    Reply
  22. Anonymous

    January 18, 2017 at 10:26 pm

    Yay! I’m so excited! I really like how your blog has an Asian influence and wish that your book would come out sooner than 2018! Also what restaurant did u get your noodles at in Arcadia?

    Reply
  23. Amitha Amranand

    January 20, 2017 at 1:19 am

    That’s wonderful news! Congratulations! I love reading your blog and can’t wait for your book to come out!

    Reply
  24. Jessica

    January 20, 2017 at 5:05 am

    eeeeep i am so excited for you!!! xoxo

    Reply
  25. Ellie | from scratch, mostly

    January 20, 2017 at 11:05 am

    Congrats, girllll! And yesssss I’m all for that title–A COMMON TABLE. I honestly couldn’t have thought of a better name and it’s what I would have named it if I were in your shoes. 😀

    Reply
  26. Sarah Ku

    January 20, 2017 at 2:16 pm

    Congrats!! I love the idea behind the book. Is it too early to pre-order?!? 🙂

    Reply
  27. alexandrastafford

    January 21, 2017 at 5:44 am

    YAY!! I am so excited about this. Love the title, too.

    Reply
  28. Maggie

    January 21, 2017 at 6:54 am

    What an exciting news! Your cookbook will be so beautiful. Looking forward to reading it 🙂

    Reply
  29. Ruby_&_Cake

    January 21, 2017 at 4:11 pm

    This is such wonderful news I can’t wait to get my hands on a copy! And to get my face in a bowl of this gorgeous soup

    Reply
  30. Kelly - Life Made Sweeter

    January 25, 2017 at 4:43 am

    Yay, so exciting! Congrats! I can’t wait to preorder! I know it’s going to be gorgeous!

    Reply
  31. caitlin

    January 25, 2017 at 11:56 am

    congratulations cynthia! amazing news, so happy for you !

    Reply
  32. Edan Rene Ramos

    January 25, 2017 at 12:09 pm

    Congrat’s for chasing your dream! I love the recipes, and the photography.

    Reply
  33. Courtney | fork to belly

    January 25, 2017 at 12:14 pm

    I am so absolutely excited for your book. Congratulations!!!!! You’ve always been one of my greatest inspirations!

    Reply
  34. Erika

    January 25, 2017 at 4:03 pm

    ONG CYNTHIA CONGRAAAAAATS YOU BRAVE BEAUTIFUL SOUL!!!!! I literally cannot WAIT to see the beauty it will be!!!

    Reply
  35. amy h

    January 25, 2017 at 8:38 pm

    OMGOGMDJJDD CONGRATS!!!! That is so exciting to hear!! I cannot wait to get myself a copy in 2018 <3

    Reply
  36. Lindsey Silverman Love

    February 6, 2017 at 12:26 pm

    holy moly!!!! how did i ever miss THIS! cynthia, my most heartfelt congratulations!!! i cannot wait to see your work, words, and images in book form, 2018 can’t come soon enough! and to be taking this on during your maternity leave! what a supermama you truly are. you will have to share your ways, i’m in total awe! giving you the biggest internet squeeze! xoxo

    Reply
  37. loosecannon2

    February 8, 2017 at 5:22 am

    Oh my, congratulations to a “Mama’s got it all under control Lady!” Please add some baby photo’s as B3 is the cutest. Love him &reading your blog is live a “family visit.” Thank You ever so much.

    Reply
  38. marianne

    February 23, 2017 at 6:57 am

    Congrats for the cookbook! Yeah! Love this beef noodle soup by the way. It’s looks delicious! Thx for the recipe!

    Reply
  39. Lyndsay // Coco Cake Land

    March 2, 2017 at 3:53 pm

    HOW HOW HOW DID I MISS THIS NEWSSSSSSSSS!!!!! Oh my sweet goodness Cynthia!! I am so freaking excited! If you need a recipe tester, let me know (for real!!) HUGE hugs and love !!

    Reply
  40. Holly

    December 21, 2017 at 8:15 am

    I finally got around to making this soup, and it is one of the best meals I’ve made all year! I also made udon noodles from scratch to go with it. It was magical. Thank you!

    Reply
    • tworedbowls

      December 30, 2017 at 9:44 am

      Hurray!! I’m so thrilled to hear! And oh my goodness, homemade udon noodles–that sounds so magical. Thank you so much for trying the soup and for the kind words.

      Reply
  41. Emily Lo

    December 29, 2017 at 3:26 pm

    mine came out a bit sour. What should I do?

    Reply
    • tworedbowls

      December 30, 2017 at 9:43 am

      Hi Emily, sorry if I’m too late! You can add a tablespoon or two (or more, to taste) of brown sugar or other sweetener, which should help cut the tartness.

      Reply
  42. Rachael

    January 13, 2018 at 2:12 pm

    Hi, you don’t mention the molasses. I’m guessing I add should h e added with the sugar? Thanks for the recipe – excited to see how it turns out

    Reply
    • tworedbowls

      January 18, 2018 at 9:33 am

      Hi Rachael, thank you for that catch! Yes, it should be added with the sugar. Sorry about that–I’ll edit accordingly. I hope you enjoyed the soup!

      Reply
  43. Lori

    August 13, 2018 at 2:17 pm

    That look just amazing! I can’t wait to give it a try. Maybe at one of our Saturday Supper dinner clubs!

    Reply
  44. Sof

    February 21, 2019 at 9:30 am

    Looks really good! 🙂 What type of noodles did you use?

    Reply
    • tWoredbowls

      October 4, 2019 at 8:27 pm

      I’m so sorry I missed this, Sof! I used Chinese wheat noodles. I think the noodles used for jajangmyeon would also be good here!

      Reply
  45. Angela

    March 6, 2019 at 12:39 pm

    I just wanted you to know this soup has become my number one soup I have ever had! It is incredible. Thank you so much for sharing this recipe. If others need a little bit of nudging, consider this a great big shove to make it. It well worth the effort put out. It is already in my great recipe file.

    Reply
    • tworedbowls

      October 4, 2019 at 7:15 pm

      With great apologies for my belated response, please know that this absolutely made my day, Angela! Thank you so so much!

      Reply
  46. jeff

    March 13, 2019 at 7:26 pm

    jeff likes cookies make mor cookies. hated ec

    Reply
  47. Deb Day Olivier

    April 6, 2019 at 7:57 am

    Thank you very much-this has zoomed to the top of our favorite soup recipe list, and increased our meat consumption:-) Sooooo good. It helped us get through this snowy winter and 12 hour work days.
    Looking forward to your cookbook-my family also has Hawaiian/Asian/ and European roots.

    Reply
    • Tworedbowls

      October 4, 2019 at 8:28 pm

      This makes me so very happy, Deb! Thank you so much for such kind words.

      Reply
  48. Anonymous

    August 4, 2019 at 11:55 am

    Please include me on your email list. Thanks

    Reply
  49. Cindy

    October 2, 2019 at 11:25 am

    I’ve made this over five times already!! I love the flavor of the soup. So rich and full of flavors with a subtle spice. My boyfriend and I added oxtail last time and it was super amazing. This is definitely a keeper!

    Reply
    • Tworedbowls

      October 4, 2019 at 8:29 pm

      The BEST NEWS! I’m so thrilled to hear this. (And oxtail sounds incredible!) Thank you so much, Cindy!

      Reply
  50. SuzIe

    May 11, 2020 at 12:01 pm

    This has amazing flavor! I’ve made it many times. I love spicy soup. I usually add a tad more 5 spice and spicy bean paste. And I do 4 cups beef broth & 4 cups water. Thank you for the recipe. Love, love love it!

    ★★★★★

    Reply
    • tworedbowls

      May 19, 2020 at 11:08 am

      This makes me so very happy. Thank you so much for such kind words!

      Reply
  51. Elizabeth B

    October 17, 2020 at 5:43 pm

    Hello! What should I do if I want to have more broth? I am a fan of this broth and wish I could make more without diluting by adding more water or too much beef.

    Reply
  52. Maclean Nash

    December 6, 2020 at 9:24 pm

    Incredible soup! I have had it ear marked for years and wow am I kicking myself it took me so long to get around and make it.
    Thank you for a delicious meal everyone loved!

    ★★★★★

    Reply
  53. Sally

    January 29, 2024 at 4:04 am

    Love this recipe & have made it multiple times!

    ★★★★★

    Reply
  54. mona russell

    March 27, 2025 at 7:31 am

    Can’t wait to try out your recipe! Thankyou for posting! I’ve had the soup in China Town in San Francisco once on my vacation and loved it! Glad I can now try the recipe!

    Reply

Trackbacks

  1. Modish Taste | Taiwanese spicy beef noodle soup + some (more) news! says:
    August 18, 2017 at 5:06 pm

    […] What with cross-country moves here and life changes there, I think you must be tired of me proclaiming “I have news!” all the time, but in the off chance you aren’t, I have just one more piece o […]

    Reply
  2. Taiwanese Beef Noodles – SAINT SOY says:
    August 24, 2017 at 12:49 pm

    […] beef into large cubes and brown. I’ve seen some people brown and some people boil, but as far as I’m concerned browning is the way to go. Do this in the […]

    Reply

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Hi! I’m Cynthia

An avid eater and dabbling food-maker living in California with my husband, “Bowl #2,” and our baby bowls, Luke, Clara, and Fiona.

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