Happy Cow Beef Noodle & Soup – Beef Noodle Stall in Yishun with 7 Different Types to Choose From!

Happy Cow Beef Noodle & Soup might not exactly be new, but it’s definitely a new face in the ‘hood of Yishun. While the rest of the neighbourhood was generally quiet, the small coffee shop that Happy Cow resides in was quite the bustling scene. Head towards the back corner and that’s where you’ll find the beef noodle stall quietly but efficiently running its business. 

I’m an indecisive person by nature; even having to choose between two options is tough for me. Multiply it by 13 and by then, sheila.exe has stopped working — which was exactly what happened when I saw the menu for Happy Cow Beef Noodle & Soup. Apart from being spoilt with multiple noodle options(dry versions vs different types of broth), customers can also add beef tripe, tendons or both. How. Does. One. Decide???

I was immensely impressed that it was a one-man show, especially when there’s so many menu offerings. The uncle was “busy as a bee” as he bustled around the tiny kitchen at a pretty decent pace. You’re free to choose the type of noodles you prefer in your broth, but being the indecisive person I am once again, I went with the recommended ones on the menu. 

The first dish I had was the Sliced Beef and Beef Tendons in Kway Teow Soup ($6.50). Along with the aforementioned ingredients, there were also beansprouts and beef balls present, making it quite the hearty meal! 

The slippery kway teow noodles were cooked well and went excellently with the soup. The broth, which is made with a mixture of beef bones, traditional Chinese herbs, etc is boiled over a small but consistent flame for six hours. Because of that, I thought it would be more on the herbaceous side but it was very savoury. 

The beef slices were a little on the tough side but not to the point where it was rubbery. But the tendons – wow. I’m not a tendon fan and I have to say, I actually quite like these! Instead of being disagreeably hard, they were quite soft, easy to chew through, and retained a good amount of beefy flavours. 

But my favourite had to be the beef balls. Meaty and flavourful, they made me wish I got the Beefballs Soup ($4). I’d give them an 8 out of 10. 

I really like suan cai (Chinese sauerkraut), be it on its own or in soup. When I saw that there was Northern Chinese Sour Cabbage Beehoon Soup ($5.50), my mind was pretty much made up. It’s originally served with beef shabu-shabu but the uncle apologetically told me that it hadn’t defrosted yet so my bowl came with the same beef slices in the previous dish.

There was quite a lot of pickled cabbage piled into the bowl, and its taste was pronounced in the soup, but not overpowering.

The Hong Kong-Style Braised Brisket Ramen (Dry) ($4.50) was not as saucy as I would have preferred it to be but when it came to flavour, it was pleasantly strong without being too overwhelming. 

The texture of the brisket was on-point but as someone with a penchant for stronger flavours, the meat was a tad lacking for me. At least I could count on the beef balls; praise be that there’ll be two in every dish! 

While I don’t know if I would specifically travel to Yishun again just to eat this, it’s a pretty solid choice for the residents in the area. Oh wait, on second thought, I think I just might come again for the Beefballs Soup.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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