Taiwanese Spicy Beef Noodle Soup
Recipe information
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Cooking:
25 min.
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Servings per container:
8
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Ingredients for - Taiwanese Spicy Beef Noodle Soup

1. Beef stew meat, cut into 1-inch cubes - 2 pounds
2. Vegetable oil, or more as needed - 3 tablespoons
3. Water, or more as needed - 8 cups
4. Beef broth - 1 (14 ounce) can
5. Green onions, cut into 2-inch pieces - 1 bunch
6. Soy sauce - 1 cup
7. Rice wine - ½ cup
8. Brown sugar - ¼ cup
9. Garlic, peeled, or more to taste - 10 cloves
10. Small chile peppers, halved and seeded, or more to taste - 4
11. Chile paste, or to taste - 2 tablespoons
12. Fresh ginger, peeled and cut into 5 pieces - 1 (1 1/2 inch) piece
13. Star anise pods, or more to taste - 3
14. Five-spice powder - 1 teaspoon
15. Baby bok choy - 4 small heads
16. Udon noodles - 1 (10 ounce) package
17. Chopped pickled mustard greens, or to taste (Optional) - 1 tablespoon

How to cook deliciously - Taiwanese Spicy Beef Noodle Soup

1. Stage

Place beef in a stockpot and cover with water; bring to a boil. Remove from the heat and drain.

2. Stage

Pour vegetable oil into a slow cooker; add beef, 8 cups water, broth, green onions, soy sauce, rice wine, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and five-spice powder. Cover and cook on Low for 8 to 9 hours.

3. Stage

Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl; discard solids. Return broth to the slow cooker; keep on Warm until needed.

4. Stage

Bring a pot of water to a boil; add bok choy and cook for 30 seconds. Remove with a slotted spoon and run under cold water. Drain, then roughly chop.

5. Stage

Add udon noodles to boiling water; cook until tender yet firm to the bite, about 4 minutes. Drain.

6. Stage

Divide noodles among serving bowls and top with beef, bok choy, and hot broth. Garnish with mustard greens.