Instant Pot Taiwanese Beef Noodles

Introduction

This Taiwanese Beef Noodle Soup is a comforting classic, known for its rich, flavorful broth and tender chunks of beef. Infused with aromatic spices, savory douban jiang, and fresh vegetables, it’s a soul-warming dish perfect for any occasion. By adding Sumo Spice Ginza Garlic Crunch, the recipe gets an extra layer of bold, garlicky flavor that takes it to the next level. Whether you’re craving a hearty meal or looking to impress with a vibrant bowl of noodles, this recipe will elevate your dining experience. Get ready to savor every bite and slurp!

Instant Pot Taiwanese Beef Noodles with Ginza Garlic Crunch

Serves 4

Ingredients

• 3 pounds beef shank or stew beef (cut into 2-inch chunks)

• 2 tablespoons oil

• 2 tablespoons Sumo Spice Ginza Garlic Crunch (for garnish and extra flavor)

• A 2-inch piece of ginger (sliced)

• 1 medium onion (diced)

• 2 teaspoons sugar

• 1/2 cup soy sauce

• 1/2 cup Shaoxing wine

• 2 tomatoes (cut into wedges)

• 8 cups water (to make the soup broth)

• 4 servings of fresh or frozen noodles

• A small handful of bok choy for each serving

• Cilantro (finely chopped)

• Scallions (finely chopped)

Instructions

1. Heat Instant Pot using the Sauté setting. Add oil and wait for it to be hot. Once the oil is hot, add the beef chunks. Saute for 3 minutes until brown on all sides

2. Keep using the sauté setting of your Instant Pot. Add Sumo Spice Ginza Garlic Crunch (or use Fuji Fire for an extra spicy kick) sliced ginger and onion. Stir to lightly caramelize. Allow the onion to turn translucent.

3. Set Instant Pot to Slow Cook on the hottest setting. Add the sugar, soy sauce, wine, and tomatoes. Stir until combined.

4. Add the water and cover with the Instant Pot lid. Set the vent to sealing. Ensure the Instant Pot is not more than ⅔ full for safety. Set the time for 2 hours.

5. Once cooked, carefully release the Instant Pot pressure. Boil the noodles according to package instructions. In the last minute or two of cooking the noodles, add bok choy to boiling water to blanch until tender.

6. To assemble. Place a serving of noodles in each bowl. Ladle the beef and broth over the noodles. Add a few stalks of bok choy. Top with finely minced cilantro, scallions, and extra Sumo Spice Ginza Garlic Crunch for a bold, garlicky kick.

Enjoy your hearty and flavorful Taiwanese Beef Noodle Soup, elevated with the bold taste of Sumo Spice!