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Recipe: 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

Taiwanese Spicy Beef Noodle Soup Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes

  • water to cover

  • 3 tablespoons vegetable oil, or more as needed

  • 8 cups water, or more as needed

  • 1 (14 ounce) can beef broth

  • 1 cup soy sauce

  • cup rice wine

  • 1 bunch green onions, cut into 2-inch pieces

  • cup brown sugar

  • 10 cloves garlic, peeled, or more to taste

  • 4 small chile peppers, halved and seeded, or more to taste

  • 2 tablespoons chile paste

  • 1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces

  • 3 star anise pods, or more to taste

  • 1 teaspoon Chinese five-spice powder

  • 4 small heads baby bok choy

  • 1 (10 ounce) package udon noodles

  • 1 tablespoon chopped pickled Chinese mustard greens, or to taste

How to Make Taiwanese Spicy Beef Noodle Soup

  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.

Taiwanese Spicy Beef Noodle Soup Nutritions

  • Calories: 481.9 calories

  • Carbohydrate: 41.5 g

  • Cholesterol: 62.6 mg

  • Fat: 22 g

  • Fiber: 2.9 g

  • Protein: 27 g

  • SaturatedFat: 7.2 g

  • ServingSize:

  • Sodium: 2366.1 mg

  • Sugar: 11.5 g

  • TransFat:

  • UnsaturatedFat:

Taiwanese Spicy Beef Noodle Soup Reviews

  • 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.

  • 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.

  • This is so good I also skipped the first step, and seared my stew meat instead of boiling it first. I didnt put any chilis in, I didnt 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

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

  • Great recipe Tastes authentic and its easy to make. It was a tad salty for me so next time Ill use low sodium beef broth and/or low sodium soy sauce or Ill add more water. But overall its a wonderful recipe Thank you for sharing.

  • I made mine in the InstaPot and it only took an hour and a half. The broth was still just as rich and flavorful.

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