Danzai Beef Noodles recipe
Prep Time
20min
Cook Time
40min
Total Time
1hr

A flavorful Taiwanese noodle soup featuring beef mince, prawns, and a rich broth.

Ingredients

4 Servings
(1 serving = 1 bowl)
  • 8piece
    Vennamei Prawns (shelled but kept aside & tail on)
  • 4cup
    Chicken Broth / Stock
  • 300g
    Beef Mince
  • 3tbsp
    Light Soy Sauce
  • 1tbsp
    Dark Soy Sauce
  • 4piece
    Chow Mein Noodles (dried)
  • 1tbsp
    Shaoxing Rice Wine
  • 1tsp
    Garlic Cloves (minced)
  • 1tbsp
    Ginger (minced)
  • 5piece
    Dried Lime Leaves
  • 1/2cup
    Spring Onions (diagonally sliced)
  • 1tbsp
    Palm Sugar (dissolved in hot water)
  • 2tbsp
    Vegetable Oil
  • Salt & Pepper to taste

How to make Danzai Beef Noodles

  1. Prepare the broth: Bring chicken stock to boil in a medium pot, add the prawn shells and heads.

    Step 1.1: Prepare the broth: Bring chicken stock to boil in a medium pot, add the prawn shells and heads
  2. Add the lime leaves, ginger, and half of the spring onions to the broth.

  3. Add the Shaoxing wine, palm sugar, and light soy sauce. Simmer for 30 minutes.

  4. Strain and squeeze all the flavor out of the prawn heads.

  5. Bring the broth back to a slow simmer.

  6. Add the noodles to the broth and cook until al dente, then turn off the heat.

  7. Add the prawns to the broth and cover with a lid to steam the prawns. They will turn pink in about 4 minutes.

  8. Heat a pan, add a little vegetable oil, then sauté the beef mince until browned.

  9. Add the dark soy sauce and garlic, simmer for 5 minutes, then set aside.

  10. Dish equal amounts of noodles into each bowl and pour equal amounts of broth over.

  11. Top the noodles with the beef mince and 2 prawns. Garnish with sliced spring onion.

Tips & Tricks

  1. For a richer flavor, let the broth simmer longer before straining.

  2. Adjust the seasoning with salt and pepper according to your taste.

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Recipe by

Anna Middleton

(@chefanna)

I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...