Beef Noodles (Niu Rou Mien)

Taiwanese, and the foreigners that live in Taiwan, adore Beef Noodles like Americans adore burgers. Like those burgers, there are a lot of variations for Beef Noodles. I am in search of the perfect base recipe and for the perfect (for me) additions. My parents, especially my dad, had favorite haunts all over Taiwan to go for a great bowl of noodles. They always asked for it to be mild - not the super spicy renditions that are also available to slurp. When Rusty and I visited Taiwan years ago, Rusty fell in love with the spiciest of bowls. Yum. I'm drooling now.

Back to the Great Beef Noodle Search of 2010. I asked my closest 215 friends on FB if anyone had a recipe or tips for me in my quest for a great recipe. My FB friends did not disappoint. I knew I would have Taiwan friends chiming in lickety split. I was right. Genius! This has quickly become an obsession for me as just thinking of a spicy, aromatic, rich bowl of steaming Beef Noodles has me beside myself with anticipation. Some things are obvious to me as I search and read, but some are not. The following are my notes-to-self as I continue on my quest.

• Star anise
• Pickled mustard greens
• Szechaun peppercorn
• Brown sugar
• Braised beef shank or short ribs (sear before braising, of course)
• Wheat noodles

I think I know what I'll be doing next weekend! I must, after all, stop this drooling. Once I create the perfect bowl, I will share it with you all. You can thank me later - after you make, smell, slurp, and devour a bowl of your own.

Awesome note: you can make soy sauce eggs with this broth!