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Taiwanese Spicy Beef Noodle Soup


"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!"
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8 h 40 m servings 482 cals
Original recipe yields 8 servings

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  • Prep

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  1. Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
  2. 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.
  3. Cook on Low for 8 to 9 hours.
  4. Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
  5. 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.
  6. 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

Per Serving: 482 calories; 22 g fat; 41.5 g carbohydrates; 27 g protein; 63 mg cholesterol; 2366 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Great recipe. I only had chicken so used that with chicken broth instead. I will certainly make this again.