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How to Make Taiwanese Spicy Beef Noodle Soup - A Step-by-Step Guide

Taiwanese cuisine is known for its bold and flavorful dishes, and one of the most beloved staples is the Taiwanese Spicy Beef Noodle Soup. This hearty and aromatic soup is a favorite among locals and visitors alike, and it is a must-try for anyone looking to experience the rich and diverse flavors of Taiwanese cooking.

At the heart of this dish is a rich and savory broth that is flavored with spices, aromatics, and tender chunks of beef. The soup is then served over chewy and springy ...

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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
  • ½ cup rice wine
  • ¼ 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 (Optional)

Information

  • Prep Time: 25 mins
  • Cook Time: 8 hrs 15 mins
  • Total Time: 8 hrs 40 mins
  • Servings: 8

  • Place beef in a stockpot and cover with water; bring to a boil. Remove from the heat and drain.
  • 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.
  • 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.
  • 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.
  • Add udon noodles to boiling water; cook until tender yet firm to the bite, about 4 minutes. Drain.
  • Divide noodles among serving bowls and top with beef, bok choy, and hot broth. Garnish with mustard greens.

    • Nutrition

    482 cal.

    • Total Fat: 22g
    • Saturated Fat: 7g
    • Cholesterol: 63mg
    • Sodium: 2366mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 3g
    • Total Sugars: 12g
    • Protein: 27g
    • Vitamin C: 125mg
    • Calcium: 224mg
    • Iron: 5mg
    • Potassium: 899mg

    Categories

    Soup recipes
    Noodle recipes
    Beef recipes
    Spicy recipes
    Taiwanese recipes