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My review
Taiwanese Spicy Beef Noodle Soup
1 made it |
2 reviews
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jhuang0125
"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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Ingredients
8 h 40 m servings 482Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
- 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.
Footnotes
- Cook's Note:
- Add or subtract the chile and chile paste to taste.
Nutrition Facts
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Reviews
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Newest
10/16/2018
Great recipe! Tastes authentic and it’s easy to make. It was a tad salty for me so next time I’ll use low sodium beef broth and/or low sodium soy sauce or I’ll add more water. But overall ...
12/4/2017
Great recipe. I only had chicken so used that with chicken broth instead. I will certainly make this again.