One of my all-time favorite noodle dishes is this flavorful, spicily cooked slow cooker beef noodle soup. On a chilly winter evening, a bowl of this will instantly warm you.
| Prep Time: | 25 mins |
| Cook Time: | 8 hrs 15 mins |
| Total Time: | 8 hrs 40 mins |
| Servings: | 8 |
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 (Optional)
Instructions
- 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 Facts
| Calories | 482 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 7 g |
| Sodium | 2366 mg |
| Sugars | 12 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I used several boxes (3) of beef stock and added a couple jars of beef bone broth…. into the broth I added a couple celery stalks and whole green onions and a few carrot sticks….I have thinly sliced beef skirt steak that I added to the broth while cooking. I put the remaining beef in a Ziploc bag and seasoned it with hoisin sauce and veggies. After about 4 hours I drained the sauce from the beef and seared it on the flat top of the stove and sliced it thin. I usually cut fresh veggies (sweet onion, orange bell pepper, sprouts, sliced mushrooms of choice ,thinly cut carrots, snow peas,) whatever you like…..I put the slices of beef and fresh veggies in a large bowl and pour the broth over it. I like spicy, so I have fresh sliced serrano pepper and top with either fresh Thai basil or cilantro and a lime for squeezing on top. We love this dish and you can swap chicken or pork for the beef or just go all veggies….
I am confused about the star anise. The instructions said to add it at one point, but it wasn’t listed in the ingredients. The soup tasted good without it. I used some hot peppers from my garden instead of the chiles.
I made mine in the InstaPot and it only took an hour and a half. The broth was still just as rich and flavorful.
This is so good!! I also skipped the first step, and seared my stew meat instead of boiling it first. I didn’t put any chilis in, I didn’t want it to be too spicy for my son. I did use 2 tablespoons of Sambal (Chili garlic paste) so I reduced the 10 garlic cloves to 8. Cooked for about 7 hours on low then cranked it up to high about 45 minutes before we ate. We topped it with green onions and sliced red chilies for my husband and I. We will definitely have this again!
I skipped #1 and made it in my pressure cooker for 15 minutes. Made for a very deep flavor. Subbed b. choy for rainbow chard.
It was so good, I forgot to take pictures! It was on the sweeter side, though, more like a teriyaki type flavor than spicy. My son loved it so much he ate it for lunch the next day, too. You need to store the noodles in another dish, though, otherwise they get soggy.
Great recipe! Tastes authentic and it’s easy to make. It was a tad salty for me so next time I’ll use low sodium beef broth and/or low sodium soy sauce or I’ll add more water. But overall it’s a wonderful recipe! Thank you for sharing.
Great recipe. I only had chicken so used that with chicken broth instead. I will certainly make this again.