Taiwanese Spicy Beef Noodle Soup

This Taiwanese beef noodle soup made with chiles, udon noodles, and plenty of garlic is easily made in the slow cooker for winter evenings.

• Preparation Time: 25 mins
• Cooking Time: 8 hr 15 mins
• Total Time: 8 hr 40 mins
• Calories: 482 Calories

Ingredients

• water to cover
• 1 (14 ounce) can beef broth
• 1 cup soy sauce
• 2 tablespoons chile paste
• 1 teaspoon Chinese five-spice powder
• 8 cups water, or more as needed
• 3 tablespoons vegetable oil, or more as needed
• 2 pounds beef stew meat, cut into 1-inch cubes
• 10 cloves garlic, peeled, or more to taste
• 1 bunch green onions, cut into 2-inch pieces
• 4 small chile peppers, halved and seeded, or more to taste
• 1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces
• 3 star anise pods, or more to taste
• 4 small heads baby bok choy
• 1 (10 ounce) package udon noodles
• 0.25 cup brown sugar
• 0.5 cup rice wine
• 1 tablespoon chopped pickled Chinese mustard greens, or to taste

Recipe Instructions

Step 1

Cook on Low for 8 to 9 hours.

Step 2

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

Step 3

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.

Step 4

Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.

Step 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.

Step 6

Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.