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How To Prepare Taiwanese Spicy Beef Noodle Soup ?


Preparation time: 25 mins

Cooking time:8 hrs 15 mins

Serving: 8


  • 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)


  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.
Posted by Coba Grills and we thank Allrecipes for this delicious recipe and the recipe link