Taiwanese Spicy Beef Noodle Soup
1 red bell pepper, thinly sliced.
Recipe Summary Taiwanese Spicy Beef Noodle Soup
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!
Ingredients | Spicy Chicken Noodles Cup2 pounds beef stew meat, cut into 1-inch cubeswater to cover3 tablespoons vegetable oil, or more as needed8 cups water, or more as needed1 (14 ounce) can beef broth1 cup soy sauce½ cup rice wine1 bunch green onions, cut into 2-inch pieces¼ cup brown sugar10 cloves garlic, peeled, or more to taste4 small chile peppers, halved and seeded, or more to taste2 tablespoons chile paste1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces3 star anise pods, or more to taste1 teaspoon Chinese five-spice powder4 small heads baby bok choy1 (10 ounce) package udon noodles1 tablespoon chopped pickled Chinese mustard greens, or to taste (Optional)DirectionsPlace 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.Add or subtract the chile and chile paste to taste.Info | Spicy Chicken Noodles Cupprep: 25 mins cook: 8 hrs 15 mins total: 8 hrs 40 mins Servings: 8 Yield: 8 servings
TAG : Taiwanese Spicy Beef Noodle SoupSoups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,
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