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Spicy Beef Noodle Soup Recipe Everyone Loves

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Enjoy a bowl of spicy beef noodle soup with tender beef spicy broth noodles that bring warmth and comfort. This easy spicy noodle soup combines rich flavors and authentic spices for a satisfying meal perfect for any time.

Ingredients

Scale
  • 600 g beef cut in cubes 21oz
  • 2 tablespoon cooking oil
  • 4 cloves garlic minced
  • 3 tablespoon Sichuan chilli bean paste see note 1
  • ½ teaspoon chilli powder
  • 1500 ml hot water 6½ cups
  • 1 thumb-sized ginger
  • 2 stalks scallions cut in sections
  • 1 bay leaf
  • 1 star-anise
  • 1 small piece Chinese cinnamon/cassia cinnamon
  • 10 Sichuan pepper
  • 1 pinch fennel seeds
  • ½ teaspoon sugar
  • 4 portions noodles see note 2
  • Spinach or pak choi or bok choy
  • Fresh coriander chopped

Instructions

  1. Place the beef cubes in a pot of water and heat until boiling. Scoop off any foam or impurities from the surface. Drain the beef and set aside in the pot.
  2. Warm the cooking oil in a wok or deep pan over medium heat. Add the minced garlic, Sichuan chilli bean paste, and chilli powder, stirring until the aroma is released but not burnt.
  3. Pour in the hot water and cover, letting it simmer gently for 5 minutes.
  4. Strain the spiced liquid through a sieve into the pot with the beef. Add the ginger, scallions, bay leaf, star-anise, cinnamon, Sichuan pepper, fennel seeds, and sugar. Bring it to a boil, then lower the heat to keep it simmering for around 1 to 1.5 hours until the beef is tender. Remove and discard the ginger, scallions, and spices.
  5. Cook the noodles separately in boiling water. Near the end, blanch the spinach or pak choi in the same pot. Drain and rinse both noodles and greens briefly under cold water.
  6. To serve, divide the noodles and vegetables among bowls, ladle in the broth, top with beef cubes, and finish with a sprinkle of fresh coriander. Serve at once.

Notes

  • Different brands of Sichuan chilli bean paste vary in saltiness and texture so adjust quantity as preferred
  • Best use Pixian Douban chopped coarsely before cooking
  • Fresh or dried noodles can be used
  • cook about 80-100g dried noodles per person
  • Avoid boiling noodles in beef broth to keep broth clarity
  • Using a tea strainer helps keep spices contained for easy removal
  • Freeze cooked meat and soup up to one month and reheat before serving

Nutrition

Find it online: https://www.amgroyal.com/spicy-beef-noodle-soup/