Taiwanese Spicy Beef Noodle Soup Recipe

Name: Taiwanese Spicy Beef Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef stew meat, cut into 1-inch cubes; water to cover; 3 tablespoons vegetable oil, or more as needed; 8 cups water, or more as needed; 1 (14 ounce) can beef broth; 1 cup soy sauce; 1/2 cup rice wine; 1 bunch green onions, cut into 2-inch pieces; 1/4 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; 1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces; 3 star anise pods, or more to taste; 1 teaspoon Chinese five-spice powder; 4 small heads baby bok choy; 1 (10 ounce) package udon noodles; 1 tablespoon chopped pickled Chinese mustard greens, or to taste (optional)

Servings: persons

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

1
Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
2
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.
3
Cook on Low for 8 to 9 hours.
4
Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
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.
6
Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.

990

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 pounds beef stew meat, cut into 1-inch cubes, water to cover, 3 tablespoons vegetable oil, or more as needed, 8 cups water, or more as needed, and more.

Yes, Taiwanese Spicy Beef Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Taiwanese Spicy Beef Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions