Taiwanese Spicy Beef Noodle Soup

• servings: 8 servings
• active time: 25 minutes
• total time: 8 hours 40 minutes

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

Directions

Place beef in a stockpot and cover with water; bring to a boil. Remove from the heat and drain.

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.

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.

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.

Add udon noodles to boiling water; cook until tender yet firm to the bite, about 4 minutes. Drain.

Divide noodles among serving bowls and top with beef, bok choy, and hot broth. Garnish with mustard greens.

Nutrition

• Calories: 482 kcal
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 63 mg
• Sodium: 2366 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 3 g
• Total Sugars: 12 g
• Protein: 27 g