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taiwanese spicy beef noodle soup

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Taiwanese Spicy Beef Noodle Soup

This spicy beef noodle soup made in the slow cooker has tons of flavor — it's one of my all-time favorite noodle dishes! A bowl of this on a cold winter evening will warm you right up.

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)

Direction

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

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