Taiwanese Spicy Beef Noodle Soup
Ingredients8 h 40 m servings 482
- 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.
- Cook's Note:
- Add or subtract the chile and chile paste to taste.
Per Serving: 482 calories; 22 41.5 27 63 2366 Full nutrition
ReviewsRead all reviews 3
It was so good, I forgot to take pictures! It was on the sweeter side, though, more like a teriyaki type flavor than spicy. My son loved it so much he ate it for lunch the next day, too. You ne...
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 ...