These ingredients are known as "One Clear, Two White, Three Red, Four Green, Five Yellow" (Chinese: 一清、二白、三紅、四綠、五黃; pinyin: Yī qīng, èr bái, sān hóng, sì lǜ, wǔ huáng), referring to clear soup, white radish, red chili oil, green leek and yellow noodles respectively.

[7][8] This usage can create confusion, as Sichuan has its own versions of beef noodle soups[9] which may be sold at Sichuanese restaurants under the same name.

In Taiwan, beef noodle vendors may also have optional, often cold side dishes, such as braised dried tofu, seaweed or pork intestine.

Beef noodles are often served with suan cai (Chinese sauerkraut) on top, green onion and sometimes other vegetables in the soup as well.

[11] In Thailand, kuaitiao nuea pueay is a similar dish of braised beef served with rice noodles.

[citation needed] Yaka mein is a type of beef noodle soup commonly found in Chinese restaurants in New Orleans.