30-Min Taiwanese Beef Noodle Soup
Aromatic, deeply savory beef broth simmered with star anise, chili, and Sichuan peppercorn, ladled over tender egg noodles and ground beef. Rich, warming, and TikTok-ready in under 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb ground beef
- 6 cups beef broth
- 3 tbsp soy sauce
- 3 whole star anise
- 2 whole dried chili peppers (or chili flakes)
- 1 tsp Sichuan peppercorns
- 1 lb fresh egg noodles
- ¼ cup scallions, chopped
Instructions
- 1
Heat oil in a large pot over medium-high. Brown ground beef, breaking it up with a spoon, until no pink remains, about 6 minutes.
- 2
Pour in beef broth and soy sauce. Add star anise, chili peppers, and Sichuan peppercorns. Bring to a boil, then lower heat and simmer 8 minutes.
- 3
While broth simmers, boil egg noodles in salted water until al dente, about 4 minutes. Drain and set aside.
- 4
Taste the broth. Add more soy sauce or salt to your liking — it should taste deeply savory and aromatic.
- 5
Divide noodles among 4 bowls. Ladle hot broth and beef over each bowl, making sure each gets pieces of whole spices.
- 6
Garnish with scallions and serve immediately. Fish out or eat around the star anise and chili peppers.
Tools you’ll need
- large pot with lid
- wooden spoon
- colander
- ladle
- bowls
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