ADVERTISEMENT
- Real Recipes from Real People -

ISO: Taiwanese Beef Noodle Soup

Misc.
I've just moved back to the US after working in Taiwan and the PRC for 5 years. I really miss Taiwanese beef noodle soup, which I never learned to make, as noodle shops are as numerous in Taiwan as any fast food here in the US.
MsgID: 03194
Shared by: Janet
Board: International Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Barbecued Cube Steaks
  • BARBECUED CUBE STEAKS 4 pounds cubed steaks 1/4 cup flour seasoned with salt and pepper 3 tablespoons oil or shortening 1 medium onion, chopped 1/2 cup catsup 1/2 cup water 1/8 teaspoon ground black pepper 2 tablespoo...
  • Key Lime Pie (baked)
  • KEY LIME PIE 2 egg yolks 1 (14 oz.) can sweetened and condensed milk 1/4 cup plus 2 Tbsp. Sue Bee Honey, divided use 1/2 cup lime juice 2 drops green food coloring 1 drop yellow food coloring 1 (9-inch) graham cracker...
  • Ziti, Beef, and Zucchini
  • ZITI, BEEF, AND ZUCCHINI FOR THE PASTA: 5 ounces uncooked ziti pasta (1 1/2 cups) FOR THE BEEF AND ZUCCHINI: 2 teaspoons olive or vegetable oil 1 medium...
  • One stick of butter equals...
  • Hi Natalie, One stick of butter = 1/2 cup 8 tablespoons 1/4 pound 4 ounces 113 grams Happy Cooking! Betsy IN REPLY TO: Hi there could you please tell me how much is a...
  • Blintz Bubble Ring - Variation
  • I have done the same thing but instead of the cream cheese filling, I put a Hershey Kiss inside and I melt a bit of butter, roll the dough balls in it and then roll them in a mixture of sugar and cinnamon before placing ...
ADVERTISEMENT
  • Warm Pralines and Cream Muffins
  • WARM PRALINES AND CREAM MUFFINS 1/2 cup brown sugar, firmly packed 1/3 cup margarine or butter, softened 2/3 cup milk 1 egg 1 teaspoon maple or vanilla extract 1 cup Quaker oats, uncooked (quick or old-fashioned) 1/2 ...
  • Oriental Pasta-Carrot Salad with Ginger-Soy Dressing
  • ORIENTAL PASTA-CARROT SALAD "A summertime pasta salad that's great for a light luncheon or a main dish!" 3 cups rotini pasta, uncooked FOR THE CARROT MIXTURE: 2 tablespoons peanut oil or vegetable oil 1 tablespoon...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Taiwanese Beef Noodle Soup
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!