Taiwanese Spicy Beef Noodle Soup is a deeply comforting, chili-infused broth loaded with tender beef and chewy noodles, inspired by traditional flavors from Taiwan. Rich, aromatic, and satisfyingly spicy, this hearty soup is perfect for cozy dinners, meal prep, or warming up on chilly nights.
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
- 4 tablespoons Psycho Soy Hot Sauce
- ½ cup rice wine
- ¼ cup brown sugar
- 10 cloves garlic, peeled, or more to taste
- 4 small chili peppers, halved and seeded, or more to taste
- 1 (1 1/2 inch) piece fresh ginger, peeled and cut into 5 pieces
- 1 teaspoon Magic Plant Farm’s Carolina Reaper Mash Puree, or to taste
- 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 (Optional)
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, Psycho Soy Hot Sauce, rice wine, brown sugar, garlic, chili peppers, Magic Plant Farm’s Carolina Reaper Mash Puree, 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.
❓ Frequently Asked Questions: Taiwanese Spicy Beef Noodle Soup
How spicy is Taiwanese Spicy Beef Noodle Soup?
It’s typically medium heat, but you can easily adjust the spice level by adding more or less chili oil or hot sauce.
What cut of beef works best?
Chuck roast or beef shank are great choices—they become tender and flavorful after slow simmering.
What type of noodles should I use?
Wheat noodles are traditional, but ramen, udon, or even rice noodles work well depending on your preference.
Can I make this soup ahead of time?
Yes — the flavor improves overnight. Store in the refrigerator for up to 4 days or freeze for up to 2 months.
Can I add vegetables?
Absolutely. Bok choy, spinach, carrots, or scallions are popular additions for extra texture and freshness.
