Recipe of Gordon Ramsay Assorted Taiwanese Noodle  Soup 台灣的什錦麵

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, assorted taiwanese noodle  soup 台灣的什錦麵. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Assorted Taiwanese Noodle  Soup 台灣的什錦麵 is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Assorted Taiwanese Noodle  Soup 台灣的什錦麵 is something that I have loved my whole life. They’re nice and they look wonderful.

Please turn subtitles on ! 感謝大家收看 Thanks for watching Please subscribe me if you like it. Leave comments below if u want me to try any Asian. How To Make Taiwanese Beef Noodle Soup. There are also side dishes to company the beef noodle soup for enriching its taste like 酸suān 菜cài (sour salt-marinated mustard leaves) Let's check this website (English/Chinese/Japanese version) and see why beef noodle soup is something you must try if you.

To get started with this particular recipe, we have to first prepare a few components. You can cook assorted taiwanese noodle  soup 台灣的什錦麵 using 20 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Assorted Taiwanese Noodle  Soup 台灣的什錦麵:

1. Take 240 g Taiwanese noodle (yellow color) 台灣式的油麵
2. Get 2 Shrimp….large size。蝦2支
3. Make ready 30 g pork 30克豬肉
4. Take 2 Fish ball or shrimp ball or meat ball。2粒魚丸或貢丸或蝦丸，
5. Take 40 g Mushrooms （any kind)。 40克的香菇
6. Get 50 g Chinese Cabbage (slice)。 50克台灣小白菜
7. Take 20 g snow peas。20克 雪豆
8. Get 20 g green onion (cut into small pieces) 20克。青蔥
9. Make ready 20 g ginger (chop it up)。20克 僵
10. Make ready 20 g garlic (chop it up)。20克。蒜切碎
11. Prepare 40 g fried tofu。40克。油豆腐
12. Make ready tea spoon white paper。小匙的白胡椒
13. Take 1 table spoon salt 大匙的塩
14. Make ready 1 table spoon soy sauce。大匙醬油
15. Take 1 tea spoon sesame oil。 小匙香油
16. Prepare 1 tea spoon cooking wine。l小匙的料酒
17. Get 600 chicken broth。 600 克雞湯
18. Take Chicken favorite powder (optional)。 雞精.隨意
19. Prepare 1 table spoon vegetable oil。一大匙大蔬菜油
20. Make ready 50 g bean sprout。50克的豆芽菜

Taiwan Niu Beef Noodle Soup 台灣牛牛肉麵. Okay, so this restaurant is not exactly in Taipei, but if you're heading to Kenting, you can't miss it off the main *This article was contributed by Stephanie Suga Chen who is a Taiwanese-American living in Singapore, and the author of Travails of a Trailing. There are many different types of niu rou mian (牛肉麵), or beef noodle soup, in Taiwan. One of the most common types, hong shao (紅燒) is often translated as red-braised because of the cooking method, which involves frying the meat with aromatics like.

Instructions to make Assorted Taiwanese Noodle  Soup 台灣的什錦麵:

1. All ingredients 全部的材料
2. Pour vegetable oil into the pan (use bigger size pan). Add ginger, garlic, onion into the pot, stir it around till the all aroma came out from ginger, garlic,and onion.蔬菜油放入鍋裡，等待油加熱之後加入蒜蔥姜等然後再炒一炒，炒熱後把這蔥薑蒜味道出來就可
3. Add mushrooms, tofu, and meat into the pan and stir fried it. 加入香菇豆腐還有肉進去再炒一炒
4. Add noodles into the pan stir fried a little bit. 現在就加入面
5. Add chicken broth (this chicken broth has salted in it already so you don’t want any more salt) into the pan. Let it bring to the boil it. 第四步之後就加入個雞湯進去雞湯已經有鹽了所以不用再加鹽
6. After boil add Chinese cabbage and bean spout and snow peas. it is done. 等湯滾了之後再加豆芽菜跟白菜及四季豆就可以了. 你加的豆芽菜跟白菜之後不要再煮太久因為很快就熟，就可以撈起來了
7. Scoop into a bowl then add sesame oil and cooking wine。撈起到碗內之後就可以加一點酒跟那個香油

There are many different types of niu rou mian (牛肉麵), or beef noodle soup, in Taiwan. One of the most common types, hong shao (紅燒) is often translated as red-braised because of the cooking method, which involves frying the meat with aromatics like. Or you could simply use the braised beef soup only as a sauce in the "dry noodle" version. I love Taiwanese food but have not come across many great recipes. When I went Taiwan, the first food I MUST try was this Niu Rou Mian, Taiwanese beef noodle soup.

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