Cantonese / Chinese American Recipe

Beef Stew Noodle Soup

Noodle soup · Serves 3–4 · 2 hours

Beef stew noodle soup uses tender braised beef, savory broth, greens, and wheat or rice noodles.

Recipe at a glance

PurposeHigh-frequency Chinese restaurant menu dish
Cuisine or formatCantonese / Chinese American
Menu variation ruleProtein may be adjusted without creating a separate recipe family.

Ingredients

  • 1 1/2 lb beef shank, brisket, or chuck
  • 2 slices ginger
  • 2 scallions
  • 2 star anise
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing wine, optional
  • 6 cups water or stock
  • Noodles
  • Greens

Method

  1. Blanch beef and rinse.
  2. Simmer beef with aromatics, soy sauces, wine, and water until tender.
  3. Skim as needed.
  4. Cook noodles separately.
  5. Blanch greens.
  6. Place noodles in bowls.
  7. Top with beef, broth, and greens.

Menu-literacy notes

  • Beef stew noodle soup and beef stew on rice use the same braised beef base.
  • The broth should be savory and aromatic.
  • Contains beef, soy, and often wheat noodles unless rice noodles are used.

Variations and substitutions

  • For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
  • For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
  • For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.

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