Tasty Travels: Taiwanese Beef Noodles

Who doesn’t love the taste of a steaming bowl of noodles, soup, and beef? The mix of liquid and solids put together into a single dish is a great way to mix multiple flavors while filling up your belly. But what sets Taiwanese Beef Noodles from the rest? Let’s look and find out.
Surprisingly, because of the close relationships the Taiwanese people had with bovines as working farm animals, beef was not really consumed back in the day. This slowly began to change around 1949, when soldiers and their families arrived from mainland China to relocate into Taiwan.
Taiwanese beef noodles are made of quite a lot of different ingredients: vegetable/canola/peanut oil, boneless beef shanks, ginger root, garlic cloves, red chilies, plum tomato, some sugar, Sichuan chili bean sauce, Chinese rice wine, Sichuan peppercorn, star anise, dark/light soy sauce, Asian wheat noodles, and different green veggies. Depending on the richness of the beef, the freshness of the veggies, and the overall quality of the noodles, you can end up with a truly delicious dish.
Bite into some delectable meat, slurp up some savory noodles, and enjoy this soupy dish in a harmony of flavors with a Taiwanese twist.