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

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