Ve Wong Spicy Beef Noodles Soup w Pickled Mustard – Taiwan — Instant Noodle Recipe Time — EP 2194

beef shank

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake, while tamari is gluten-free.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides flavor with less oil, and red pepper flakes are cost-effective.

Chinese wheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a more accessible substitute.

Prepare beef by cutting into chunks.

Heat a pot over medium heat and add sesame oil until shimmering.

Add beef chunks and sear until browned on all sides, about 5-7 minutes.

Remove beef and set aside; add ginger and garlic to the pot.

Sauté ginger and garlic until fragrant, about 1-2 minutes.

Return beef to the pot and add beef broth, soy sauce, and star anise.

Bring to a boil, then reduce heat and simmer for 1.5-2 hours until beef is tender.

Remove beef and strain the broth, discarding solids.

Return broth to the pot and add carrots and bok choy; simmer until vegetables are tender, about 5-7 minutes.

Cook Chinese wheat noodles according to package instructions; drain.

To serve, place noodles in bowls, ladle hot broth and vegetables over them, and top with beef.

Drizzle with chili oil and garnish with scallions.

Cooking Techniques

Spice Level: