Taiwanese beef noodle soup (Yáiwān niúròu miàn) from The Woks of Life: Recipes to Know and Love from a Chinese American Family (page 103) by Bill Leung and Kaitlin Leung and Judy Leung and Sarah Leung

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spinach or choy sum for Shanghai bok choy.

  • rachel_ywqstg on April 11, 2026

    Excellent recipe! I’ve actually cooked this so many times and had so many compliments everytime! I used beef shank, and an instant pot to pressure cook it (which is actually a highly suggested option on their website.) The meat was perfectly tender, the tendon melted in your mouth, and the broth was so flavorful!

  • JuneHawk on October 26, 2025

    Good soup. I didn't add the dried red chilies but did add the spicy bean paste. There was no discernible spice heat in the finished soup (which is what I wanted because my family doesn't like spicy). My beef shanks had bones so I threw them in too.

  • Lsblackburn1 on January 12, 2025

    Delicious soup. The spice level was just right for me. I used fresh udon noodles and gai lan (which basically disappeared- I’d go for sturdier bok choy next time).

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