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Taiwanese-Inspired Beef Noodle Soup


w/ housemade noodles, kimchi, scallion pancakes, & carrot ginger salad



  • Step 1

    Preheat oven to 450º & prepare to cook on the middle rack. While oven is preheating, unpack all your "mise en place" (ingredients).

  • Step 2

    Remove the plastic lid & place the uncovered pan of scallion pancakes on a sheet tray on the middle rack & cook for 7-8 minutes. You know your oven best; cook time may vary, but you're looking for the pancakes to be hot & crispy.

  • Step 3

    While the pancakes are in the oven, place the beef mixture & extra broth in a large sauce pot & bring to a boil. Boil a pot of salted water for the noodles.

  • Step 4

    Remove the scallion pancakes from the oven. Once both pots begin to boil, add the noodles to the salted water & cook for 2-3 minutes. While the noodles are cooking, slice & core the apple. In a large bowl, add the mixed greens, carrot, & apple. Gently toss with the ginger dressing until the greens are thoroughly coated.

  • Step 5

    In a serving bowl, add bok choy & shiitake mushrooms & place the cooked noodles. Ladle the beef & broth over the top & garnish the beef & noodle soup with cilantro. Kimchi comes ready to eat & should be served chilled. Serve beef noodle soup with hot scallion pancakes with hoisin dipping sauce & finished carrot ginger salad. Enjoy!