Comments on: Instant Pot Taiwanese Beef Noodle Soup

By: Cheryl @ IG

Cheryl @ IG — Mon, 23 Oct 2023 18:11:43 +0000

Taiwanese beef noodle soup to warm us up on this cold winter night. Made with marbled Denver steak (my current favorite cut of beef) and garnished with bok choy, cilantro, scallions, crispy fried onions, and spicy pickled mustard tubers (ya cai). Thank you to Amy + Jacky of @pressurecookrecipes for this recipe. Flavors on point!! 👌 It’s so easy to do in the instant pot! 👍

By: Sandy @ FB

Sandy @ FB — Fri, 20 Oct 2023 21:57:48 +0000

Taiwanese beef noodle soup with thick rice noodles

By: Kymei @ FB

Kymei @ FB — Sun, 01 Oct 2023 01:56:47 +0000

Thank you for the recipe! It was a big hit 🥰😋

By: Viv

Viv — Mon, 28 Aug 2023 01:21:01 +0000

Thank you so much for sharing this recipe. It was so easy to make and tasted like restaurant quality minus the msg 🥰🥰🥰🥰. Delicious 😋!!!

By: Nic

Nic — Sun, 12 Mar 2023 19:26:47 +0000

Just wanna say , this is by far the most mindblowing broth I ve had, all the complex flavors wow. We also threw in beef tendons.

By: Amy + Jacky

Amy + Jacky — Mon, 03 Oct 2022 21:30:31 +0000

In reply to Yin.

Hi Yin,

thank you for your kind words & question 🙂

If you don’t mind the texture being a bit softer, you can leave the meat in the broth. It will also make it more flavorful.

Take care & have fun cooking!
Jacky

By: Yin

Yin — Mon, 03 Oct 2022 19:57:10 +0000

Hello! I’m making this recipe to serve to a large crowd in 2 days and want to store in my refrigerator to heat up the afternoon of. How would you recommend me storing the meat? Should I leave it in the broth and put everything in the fridge or do you recommend me storing it separately from the broth? Thank you!!! Have made this several times and it’s just incredible.

By: byashwee @ IG

byashwee @ IG — Wed, 28 Sep 2022 00:50:42 +0000

Was always too intimidated to make Taiwanese Beef Noodle Soup until I tried Amy + Jacky’s recipe using the Instant Pot! It’s a success every time ☺️

By: Olivia

Olivia — Mon, 12 Sep 2022 03:32:56 +0000

Made this tonight for my friends (total 4 adults) who came over and we almost finished the whole thing! It was delicious. I followed the recipe pretty closely, but had some beef broth that was ‘best by” 2 months ago, so I subbed half the water for beef broth and reduced the fish sauce to 1 tbsp to account for extra sodium. I also tossed in some carrots cause I had some limp ones lying around I wanted to use up. Main comment is, I would totally skip the beef chuck completely as it was super dry compared to the super tender flank. I got flank from a non-asian butcher, so it had a huge marrow bone in the center (similar to osso bucco cut I think) and it worked great. The broth was insane, better than most restaurants in the bay area (we are seriously lacking in beef noodle soup here).

By: Jun @ FB

Jun @ FB — Thu, 30 Jun 2022 02:58:07 +0000

Made a big pot of beef brisket in the instant pot. Then blanched some fresh egg noodles and homegrown choy sum. Poured the beef brisket over it. Here we have 牛腩面. I followed this recipe loosely