How to Make AMAZING Chinese Beef Noodle Soup! – Simple Recipes

Here is a recipe on how to make traditional Chinese beef noodle soup. This is just as good as some of the traditional Taiwanese beef noodle soups that I have tried in Taiwan.

1.5 pounds of beef (chuck or flank)
6 cups water
3 slices of ginger
2 scallions
Half onion
1 tbsp rice cooking wine
5 cloves garlic
3 star anise
3 bay leaves
2 dried orange peel only one I could find 🙁
1 cinnamon stick
1 tsp fennel seeds
5 dried chili pepper
1 tbsp bean paste only one I could find 🙁
1 Tomato cut up
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sugar
1 tsp cumin
1 potato
Cilantro to garnish

Add Chinese black vinegar
and hot oil later
Check out my hot chili oil recipe:

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Sarah R. says:

Bok choy isn’t listed in the ingredients in the description box… Or noodles! LOL!

Keivan Ganji says:

i think that all the “nastiness” you called, that came out once you boil the meat are the nutrients (vitamins etc..) , im not saying anything about how the recipe has to be done because it looks delicious but the fact is when you boil something you lose al the nutrients in the water.

p5gBand says:

I love “xxx” noole soup (xxx = beef, chicken or tofu) and this looks DELICIOUS!!!! Going to have to try it this weekend. Thank you,

Jeovany L. says:

Am I the only one that had their mouth watering when the masterpice was done?

Queen Elizabeth II says:

Indian dishes are kinda similar with some of the spices

Phillip Zhong says:

Or you can boil the meat and then dump the water out

Saf M says:

I made this last night – used some oxtail that I browned before, in addition to chuck, and let the whole thing simmer for 2.5 hours. Found all the ingredients at H-Mart except for dried orange peel (I used some fresh ones I had). It was a slam dunk, can’t wait to eat the leftovers in a couple days.

AndreasR says:

First of all, the red liquid you wash out isn’t blood. Secondly, what you call nastiness is merely protein and fat. You’re just throwing away flavour and nutrients.

Byucknah The Red says:

This is awesome!

Bianca Mae Manzanilla says:

wow! I soooo wanna eat what Mike just cooked <3

kyrie Gao says:

that’s too complicated.


wau I lake eat

roland loque jr. says:

HAHAHAHA!!! 1:44

Severian Wintermute says:

I prefer making a broth with beef bones. It’s not that much more work and you get that amazing richness and mouthfeel.

Squiggles Travels says:

OMG i was just in Taiwan! The food in amazing. Video in my channel on the Jiufen food scene!

Rose Taylor says:

Can Cinnamon be left out? I’m allergic to the real and fake stuff. Yeah it’s weird, I know

Pandaone call says:

why do Asian put salt on everything they eat

Opera Maven says:

Yowza! I’m going to give this a try and I have most of the ingredients. Thank you for sharing Mikey.

Sun WuKong says:

Mike, If you like spicy try adding Pi Xian chilli bean paste instead or regular!

Mr. Sir says:

“Hi it’s Mikey Chen, welcome to Mikey Chen!”
“Hi it’s Mikey Chen, welcome to my kitchen!”

Kings 33 says:

I make this once and add little corn starch make soup little thicker it turn in to super deluxe

mrsquishyboots says:

I have a small bag of dried orange peals meant for beer brewing, never thought of cooking with it.

Adam Newson says:

Love your video’s. Your an Asian Anthony Bourdain

Lindsay Gonzales says:

Please do more cooking videos!

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