clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Taiwanese Beef Noodle Bowl (Gluten-free)

  • Author: chewoutloud
  • Prep Time: 30 min
  • Cook Time: 10 min
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main, Dinner, Pasta, Beef
  • Method: Stovetop
  • Cuisine: Asian


This Taiwanese Beef Noodle Bowl recipe is easy to make and perfect for meal prep for the busy week ahead. Not only are these beef noodle bowls wonderfully delicious, this recipe happens to be gluten-free, dairy free, and lean. 



For the Beef and Sauce:
1/2 cup regular strength beef broth
2 TB gluten-free Asian oyster sauce
4 TB gluten-free Tamari (or low sodium) soy sauce
1 tsp seasoned Asian rice vinegar
1 tsp chinese five spice powder
1 TB pure honey
2 TB olive oil
1 small onion, chopped
1 tsp freshly peeled/minced ginger
7 cloves fresh garlic, chopped
1 lbs 90% lean ground beef
1/2 cup canned bamboo shoots, drained

For the Noodles:
1 lb gluten-free spaghetti, linguini, or rice noodles
2 TB olive oil
2 TB Asian toasted sesame oil
1/4 tsp onion powder
1/4 tsp garlic powder
kosher salt and freshly ground black pepper, to taste


In a bowl, gently whisk together the beef broth, oyster sauce, soy sauce, rice vinegar, five-spice powder, and honey to combine well. Set aside.

In a large, deep skillet, add 2 TB olive oil over medium high heat until oil is hot. Add onion and stir 1 minute. Add ginger and garlic, stirring another 1-2 min or until aromatic. Add ground beef and your set-aside bowl of soy sauce mixture. Cook, breaking up the beef into small bits, until fully cooked through; about 2-3 min. Add bamboo shoots, stir, and turn heat off. Cover to keep warm.

Bring a large pot of generously salted water to boil. Cook your choice of noodles just to al dente, according to package instructions. Drain fully, give noodles a brief rinse with warm water, and drain again to remove all excess water. Return cooked noodles back to large pot, now empty. Toss noodles with 2 TB olive oil and 2 TB toasted sesame oil to coat. Add onion powder, garlic powder, and sprinkle with kosher salt and freshly ground black pepper to taste.

Divide noodles into individual bowls and spoon generously with warm beef and sauce. Top with freshly sliced green onions.


Keep leftover noodles and beef sauce in separate containers in fridge until ready to toss and serve.

Keywords: Taiwanese Beef Noodle Bowl