Easiest Way to Make Spicy Sriracha Noodles

Taiwanese Spicy Beef Noodle Soup

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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 Sriracha Noodles

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 (Optional)

Directions

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.

Add or subtract the chile and chile paste to taste.

Info | Spicy Sriracha Noodles

prep: 25 mins cook: 8 hrs 15 mins total: 8 hrs 40 mins Servings: 8 Yield: 8 servings

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