Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A classic Taiwanese/Chinese dish! Tons of flavor and spice! One of my favorite noodle dishes of all time in a slow-cooker version. A bowl of this in the winter evenings will warm you right up!

Recipe Summary

cook:
8 hrs 15 mins
total:
8 hrs 40 mins
prep:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.

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  • Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.

  • Cook on Low for 8 to 9 hours.

  • Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.

  • Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.

  • Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.

Cook's Note:

Add or subtract the chile and chile paste to taste.

Nutrition Facts

482 calories; protein 27g; carbohydrates 41.5g; fat 22g; cholesterol 62.6mg; sodium 2366.1mg. Full Nutrition
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