Taiwanese Spicy Beef Noodle Soup
My lips were burning from the first bite and all of the hotness set in after swallowing the noodles.
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 | 2X Spicy Noodles Cheese2 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 | 2X Spicy Noodles Cheeseprep: 25 mins cook: 8 hrs 15 mins total: 8 hrs 40 mins Servings: 8 Yield: 8 servings
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