Taiwan-Style Hot Beef Noodle Bowl

Name: Taiwan-Style Hot Beef Noodle Bowl
Prep time: 25 min
Cook time: 8 h 15 min
Total time: 8 h 40 min
Yield: 8 servings
Cuisine: Chinese, Japanese
Ingredients: 14 oz Beef Broth; 2 lb Beef Stew Meat; 4 whole Bok Choy; 0.25 cup Brown Sugar; 2 tbsp Chili Paste; 4 whole Dried Chile Peppers; 1 tsp Five-Spice; 1.5 whole Fresh Ginger; 1 bunch Green Onion; 1 tbsp Mustard Greens; 10 cloves Peeled Garlic; 0.5 cup Rice Wine; 1 cup Soy Sauce; 3 whole Star Anise; 10 oz Udon Noodles; 3 tbsp Vegetable Oil; 8 cups Water

Dinner 🍽️Lunch 🥪Soup 🍲 Chinese 🇨🇳Japanese 🇯🇵 High-Protein 💪Comfort-Food

Taiwan-Style Hot Beef Noodle Bowl balances rich, soy-braised beef with the warming perfume of star anise and five-spice. Springy noodles soak up a deep, peppery broth while bok choy adds fresh crunch and pickled mustard greens bring a tangy snap. Serve it on a chilly evening or whenever you’re craving a bold, comforting soup with layered aromatics.

Prep25 mins
Cook8 hrs 15 mins
Serves8
DifficultyMedium

1

Put the beef in a stockpot, cover with water, and bring to a boil. Take it off the heat and drain.
2

Pour vegetable oil into a slow cooker; add the 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

Use a slotted spoon to transfer the beef to a bowl. Strain the broth into a bowl and discard the solids. Return the broth to the slow cooker and keep it on Warm until needed.
4

Bring a pot of water to a boil; add the 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 the boiling water; cook until slightly firm, about 4 minutes. Drain.
6

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