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Taiwanese Spicy Beef Noodle Soup
Taiwanese Spicy Beef Noodle Soup
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Prep Time:
25 minutes
Cook Time:
495 minutes
Total Time:
520 minutes
Spicy beef noodle soup with chile paste, peppers, udon noodles, and garlic; a comforting slow cooker dish perfect for chilly nights.
Ingredients:
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons vegetable oil, or more as needed
  • 8 cups water, or more as needed
  • 1 (14 ounce) can beef broth
  • 1 bunch green onions, cut into 2-inch pieces
  • 1 cup soy sauce
  • 0.5 cup rice wine
  • 0.25 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, or to taste
  • 1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces
  • 3 star anise pods, or more to taste
  • 1 teaspoon five-spice powder
  • 4 small heads baby bok choy
  • 1 (10 ounce) package udon noodles
  • 1 tablespoon chopped pickled mustard greens, or to taste
Instructions:
  • In a stockpot, submerge the beef in water and bring to a boil. Then, remove from heat and drain.
  • Start by generously pouring fragrant vegetable oil into the slow cooker before artfully adding the beef, 8 cups of water, flavorful broth, vibrant green onions, savory soy sauce, aromatic rice wine, rich brown sugar, pungent garlic, spicy chile peppers, zesty chile paste, fresh ginger, exotic star anise, and aromatic five-spice powder. Finally, cover the slow cooker and allow all the delicious flavors to blend together perfectly on Low for 8 to 9 hours.
  • Using a slotted spoon, delicately move the beef to a bowl. Strain the broth into another bowl, getting rid of any solids. Return the broth to the slow cooker and keep it warm until ready to use.
  • Boil a pot of water, briefly cook the bok choy for 30 seconds, then blanch in cold water, drain, and roughly chop.
  • Cook udon noodles in boiling water until perfectly al dente, around 4 minutes. Drain noodles.
  • Portion noodles into individual serving bowls. Arrange beef and bok choy on top of the noodles, then pour hot broth over. Finish by garnishing with mustard greens.

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