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 pickled cabbage or mustard) on top, green onion and sometimes other vegetables in the soup as well.

It is believed that the popularity of this noodle soup broke the beef-eating taboo and also paved the way to Taiwan's acceptance of American foods that utilized beef (such as hamburgers).

The Taiwanese Beef Noodle Soup is significantly less spicy than Sichuan flavors, and there are several variations with the soy-based broth, such as tomato, garlic and herbal medicine.

[7][8] Due to influences from the influx of immigrants from mainland China in the early 1900s, the Taiwanese version of beef noodle soup is now one of the most popular dishes in Taiwan.