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Taiwanese-Style Beef Noodles

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"Beef stew cooked with onions, carrots, and tomatoes in a slow cooker, paired with ramen and veggies. This is my mom's recipe for the famous Taiwanese beef noodle soup. I don't eat beef noodles anywhere else because I can't find anything like this anywhere!"
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2 h 55 m servings 718
Original recipe yields 8 servings


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  1. Place beef cubes in a large pot of cold water; bring to a boil. Drain and pat dry.
  2. Arrange beefsteak tomatoes, carrots, onion, and fresh ginger in the bottom of a slow cooker. Lay beef cubes on top. Sprinkle beef seasoning over beef cubes.
  3. Mix 3 cups water, soy sauce, beef broth, ketchup, and rice wine together in a bowl. Pour into the slow cooker.
  4. Cook on High until beef is tender, 2 to 3 hours.
  5. Bring 2 quarts water to a boil in a large pot. Add ramen noodles; cook until softened, 2 to 3 minutes. Add 1 cup cold water; bring back to a boil. Transfer noodles to a large bowl with a slotted spoon. Cook cabbage in the boiling water until tender, 3 to 5 minutes. Drain.
  6. Stir beef mixture and cabbage into the bowl of noodles. Garnish with garlic and scallions.


  • Cook's Notes:
  • If you can't find beef seasoning, use a mix of ground anise, cumin, cloves, black pepper, and dried Chinese red pepper.
  • Cook on Low for 4 hours if preferred.

Nutrition Facts

Per Serving: 718 calories; 36.8 35.9 52 148 2781 Full nutrition

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