Chiang Beef Noodle

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Cupertino pop-up specializing in Taiwanese beef noodle soups

Justin Chiang started selling Taiwanese beef noodle soup, or niu rou mian, on Instagram in June after spending half a year tinkering with his recipe.

The whole process takes 24 hours from start to finish. The rich broth cooks for eight hours. Beef bones, tender beef shank and beef tendon mingle with 30 spices and aromatics. Chiang filters the fat out using methods he learned working at ramen hot spots Taishoken in San Mateo and Orenchi in Santa Clara and Redwood City. He sources a chewy, springy noodle and offers toppings like lettuce and pickled mustard greens. He stirfries the greens with spices to make a Japanese rendition, piri-kara takana, with “extra dimension and kick,” he said.

He wants to grow his beef noodle soup operation, whether that be moving into a ghost kitchen to expand production or opening a brick-and-mortar restaurant.

- Elena Kadvany of the SF Chronicle


Noodle Soup
Beef Noodle Soup (Pack of 2)
Each kit includes:⁠

✪ 2 x soup (incl. braised beef shank)
✪ 2 x fresh noodles⁠
✪ pickled mustard greens
⁠ ✪ homemade chili oil
🌶️ Spice Level is around 2/10
🍜 Large portion
Veggie Pack for 2 - Baby Bok Choy, Scallion, Cilantro
House Chili Oil
Grapeseed oil seasoned with Sichuan chili powder, aromatics, cardamom pod, star anise, cinnamon stick, bay leaves, sichuan peppercorns
Spicy Pickled Mustard Greens
ピリ辛高菜 Piri-Kara Takana Style (Homemade)
Fresh but will keep well in the freezer
Beef Tendon
0 item
Monday, 1/8
8x Delicious Bento
Pick 2
check_circle Remember to add some items to your order!