Best Taiwanese Spicy Beef Noodle Soup Recipes

TAIWANESE SPICY BEEF NOODLE SOUP

Taiwanese Spicy Beef Noodle Soup image

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!

Provided by jhuang0125

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 8h40m

Yield 8

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 2366.1 mg, Sugar 11.5 g

TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY

Taiwanese Beef Noodle Soup Recipe by Tasty image

Here's what you need: water, beef shank, scallions, fresh ginger, star anise, vegetable oil, garlic, red chiles, medium white onion, rock sugar, spicy bean paste, dark soy sauce, rice wine, light soy sauce, medium tomatoes, white pepper, salt, dried bay leaf, flour noodle, bok choy, scallion, fresh cilantro, red chile

Provided by Claire Nolan

Categories Dinner

Yield 6 servings

Number Of Ingredients 23

Ingredients

6 qt water, plus more as needed
2 lb beef shank
6 scallions, halved crosswise, divided
8 slices fresh ginger, divided
6 pods star anise, divided
½ cup vegetable oil
6 cloves garlic
2 red chiles, halved lengthwise
1 medium white onion, sliced
1 piece rock sugar
3 tablespoons spicy bean paste, or regular bean paste
½ cup dark soy sauce
½ cup rice wine
½ cup light soy sauce
2 medium tomatoes, quartered
1 teaspoon white pepper
1 teaspoon salt
dried bay leaf
2 bundles flour noodle
2 cups bok choy
scallion, sliced
fresh cilantro, chopped
red chile, finely diced

Steps:

Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
Add the sliced beef.
Add the dark soy sauce, for color, stir, then add the rice wine.
Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
Enjoy!