Taiwanese beef noodle soup (臺灣牛肉麵) is a noodle soup dish consisting of stewed or braised beef, a soy sauce–based broth, wheat noodles, and often pickled mustard greens (suan cai), originating in Taiwan during the mid-20th century.
Developed by Kuomintang veterans from Sichuan who settled in Taiwan following the Chinese Civil War, the dish was first popularized in military dependents' villages and gradually spread in popularity despite traditional Taiwanese aversions to beef consumption.
Variations include tomato-based, garlic-flavored, and herbal medicinal broths, with regional and individual recipes differing in spice level and ingredients. Common accompaniments include cold side dishes such as braised tofu, seaweed, or pork intestine.
Now considered one of Taiwan’s national dishes, it is widely available in both casual eateries and fast food chains such as Mercuries Beef Noodle, and is the focus of an annual Taipei Beef Noodle Festival. Despite sometimes being labeled “Sichuanese beef noodle soup” in Taiwan, the dish is distinct from native Sichuan beef noodle varieties.