Beef Noodle Soup (牛肉麵), Take 2

I was reading my blog the other day (yes, I do that sometimes all the time) and came across my Beef Noodle Soup recipe. Since the last time I checked, I've received new comments on how great my recipe is! I was so thrilled to see that!

Here is my confession: That was the first and only time I made the soup. I don't know why I never bothered to make it again, but after seeing the new comments, I decided to give it another go!

I took my own advice and used beef shank this time for its fat and tendon content. The verdict? Fabulous! The meat was soft and full of flavor. I also braised the whole piece of meat and sliced it just before serving. I thought it looked a lot prettier than the original.

Another note: I have since then acquired a slow cooker so I used it this time around to cook the noodle soup. Instead of dumping all the ingredients in the slow cooker from the get-go, I did take time and flash boiled the meat first in a separate pot. This will make more sense if you read the original recipe. I cooked it on high for 5 hours in the slow cooker. Could be longer, but I feel that was the definite minimum.

As usual, hubby gave the noodle soup two thumbs up!

beef noodle soup


  1. Yup, still good! Ate this dish straight for all my meals for two days and never got tired of it. Of course, now that I stare at the bulge under my bellybutton, I should have held off a bit.

  2. Laffs at the "official Sugarlens Food tester"...


  3. Hi,

    I cooked your original recipe with gravy beef (that's how it's called in Australia, not sure if it's a common thing everywhere) and it was so so so yummy. I used pressure cooker which I use a lot for making all sorts of soup.

    Thanks for your recipe...I have been looking for a good one for a long long time. My hubby also loved it!!


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