Taiwanese Spicy Beef Noodle Soup

This spicy beef noodle soup made with chile paste, chile peppers, udon noodles, and plenty of garlic is an easy slow cooker recipe to enjoy on cold winter evenings.

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

Ingredients

• 1 (14 ounce) can beef broth
• 1 cup soy sauce
• 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
• 2 tablespoons chile paste, or 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 teaspoon five-spice powder
• 1 tablespoon chopped pickled mustard greens, or to taste

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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