Beef Noodle Soup, Spicy Recipe

Blanch beef

Place beef shank chunks in a large pot and cover with cold water. Bring to a boil over high heat for 5 minutes to remove impurities. Drain and rinse the beef and discard the blanching water. Rinse the pot.

Build broth

Return the blanched beef to the clean pot. Add 4 liters fresh water, sliced ginger, smashed garlic, and halved onion. Bring to a gentle boil, then reduce heat to maintain a low simmer. Skim any foam from the surface for the first 20 minutes.

Aromatics & spices

Add star anise, cinnamon stick, Sichuan peppercorns, and dried chili flakes to the simmering pot. Partially cover and simmer gently for 2 to 2.5 hours, or until the beef is tender but not falling apart. Check occasionally and add a little water if level drops below the meat.

Season broth

After the beef is tender, fish out the large aromatics (onion can be left or removed to taste). Stir in dark soy sauce, light soy sauce, fish sauce, and rock sugar. Taste and adjust salt (start with 2 tsp) and more soy sauce or fish sauce for umami. Keep hot on the lowest simmer while you prepare other components.

Make the chili oil: heat vegetable oil in a small saucepan over medium heat until shimmering but not smoking (about 180°C/350°F). Remove from heat and whisk in chili bean paste until combined. Let sit 1–2 minutes, then stir in chili crisp. Add toasted sesame oil. Taste and set aside. Use about 1 tablespoon per bowl in addition to spooning some into the broth for a deeper spice; reserve the rest for serving.

Cook noodles

Bring a separate large pot of water to a rolling boil. Add the flour noodles and cook according to package instructions (typically 3–6 minutes for fresh, 6–10 for dried) until just tender. Drain and briefly rinse under hot water to remove excess starch and prevent sticking. Divide noodles between serving bowls.

Blanch bok choy

In the same boiling water (after noodles or in a separate pot), blanch baby bok choy for 30–45 seconds until bright green and just tender. Remove and set aside on a tray.

Warm pickled cabbage

Briefly warm pickled cabbage in a small pan with 1–2 tablespoons of broth or oil for 1–2 minutes to take the chill off and mellow sharpness. Set aside.

Slice beef

Remove beef chunks from the broth. If using bone-in pieces, strip meat from the bone and thinly slice against the grain into bite-size pieces. Keep a few larger chunks for presentation if desired.

Finish broth with chili oil: stir 1–2 tablespoons of the prepared chili oil into the simmering broth per 4 servings, taste, and adjust. Heat until steaming but not vigorously boiling.

Ladle about 400–500 ml (a generous cup to cup-and-a-half) of hot broth over the noodles in each bowl. Top with sliced beef, a few pieces of bok choy, a spoonful of warmed pickled cabbage, and a drizzle of extra chili oil or chili crisp to taste.

Garnish with chopped cilantro, sliced scallions, a squeeze of lime, and optional crushed toasted peanuts. Serve immediately while hot.