Ingredients
Equipment
Method
- Heat 1 tablespoon of oil in a large pot over medium heat and cook the beef until golden brown, then remove and set aside.
- In the same pot, add another tablespoon of oil and sauté the onion, garlic, and ginger until soft and fragrant (2-3 minutes).
- Stir in chili paste, soy sauce, fish sauce, and brown sugar, then add beef broth and bring it to a boil; simmer for 10 minutes.
- Add noodles to the broth and cook according to package instructions; add bok choy or spinach in the last 2 minutes.
- Return the cooked beef to the pot to reheat, adjust seasoning, and serve topped with sliced chili, cilantro, green onions, and lime juice.
Nutrition
Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 5mgIron: 15mg
Notes
This soup is incredibly flexible! You can substitute beef with chicken or tofu, and use tamari for a gluten-free variant. Feel free to adjust the spice level to your liking by modifying the amount of chili paste. Leftovers taste even better the next day and can be stored in the fridge for up to 3 days. For freezing, it's best to store broth and toppings separately. Enjoy the magical aroma and warmth while indulging in this comforting bowl of spicy beef noodle soup!
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