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

25 mins
8 hrs 15 mins
8 hrs 40 mins
8 servings


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


Instructions Checklist
  • 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.

Nutrition Facts

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

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
I made mine in the InstaPot and it only took an hour and a half. The broth was still just as rich and flavorful. Read More
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great recipe. I only had chicken so used that with chicken broth instead. I will certainly make this again. Read More
Rating: 5 stars
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 it s a wonderful recipe! Thank you for sharing. Read More
Rating: 5 stars
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 need to store the noodles in another dish though otherwise they get soggy. Read More
Rating: 5 stars
This is so good!! I also skipped the first step, and seared my stew meat instead of boiling it first. I didn't put any chilis in, I didn't want it to be too spicy for my son. I did use 2 tablespoons of Sambal (Chili garlic paste) so I reduced the 10 garlic cloves to 8. Cooked for about 7 hours on low then cranked it up to high about 45 minutes before we ate. We topped it with green onions and sliced red chilies for my husband and I. We will definitely have this again! Read More
Rating: 5 stars
I skipped #1 and made it in my pressure cooker for 15 minutes. Made for a very deep flavor. Subbed b. choy for rainbow chard. Read More
Rating: 5 stars
I made mine in the InstaPot and it only took an hour and a half. The broth was still just as rich and flavorful. Read More