Name: Taiwanese Spicy Beef Noodle Soup recipe
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;½ cup rice wine;1 bunch green onions, cut into 2-inch pieces;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;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

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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 ½ cup rice wine 1 bunch green onions, cut into 2-inch pieces 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 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

Nutrition Info

481.9 calories carbohydrate: 41.5 g cholesterol: 62.6 mg fat: 22 g fiber: 2.9 g protein: 27 g saturatedFat: 7.2 g servingSize: - sodium: 2366.1 mg sugar: 11.5 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

8 servings

Recipe Note

A classic Taiwanese/Chinese dish! Tons of flavor and spice! One of my favorite noodle dishes of all time in a slow-cooker version. A bowl of this in the winter evenings will warm you right up!

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