How To Prepare Taiwanese Spicy Beef Noodle Soup ?

Preparation:   

Preparation time: 25 mins

Cooking time:8 hrs 15 mins

Serving: 8

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)

Instructions:

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.