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For anyone who is familiar with Taiwanese beef noodle soups, can you please tell me why there are different style of noodles being used for this dish?  What size and type noodles are normally used in this dish in Taiwan?  I see some wide flat types as well as thin noodles in some photos online. 

My relative's friend invited us to dinner at their home for hand-pulled noodle  and making of beef noodle soup some time ago, but their version is Chinese and not Taiwanese.  Their noodle broth was very clear compared to darker broths I see in Taiwanese version.  And, they used hand-pulled noodles. 

I'm no help. I pulled out my notes from a hand-made Chinese noodle class and the notes for beef noodle soup are simply "flat noodle, any width".

Thank you  Mjes.  Upon more googling both in Chinese and Japanese language sites, I'm finding that more famous styles are not those using wide to very wide flat noodles.  The noodles look more like udon noodles made from dry udon types and not the fat ready made frozen udon noodles which tend to be thicker and heftier.  I am also seeing some with rather thin noodles much like hiyamugi noodle.

Oh my, I found super cool blog and a recipe for making niu rou mian - Taiwanese beef noodle soup. BTW, Japanese also use the niu rou men to describe this soup from Taiwan.   I can't wait to try this version.  This version seems to use non wide noodles too.    http://ladyandpups.com/2...e-soup-niu-rou-mien-eng/

Thank you for the info havekittywilltravel and that explains why all different noodles in the photos. I find that interesting because both the Italians  and Japanese seem to use certain type of noodles depending on the dish. 

I like to make this sometime soon after my trip and I'll keep that idea of using yam/shirataki noodles in mind.