Spicy Beef Noodle Soup

Sometimes you need a little bit of heat and make things spark! Spicy Beef Noodle Soup is an Asian inspired noodle soup dish prepared with Beef slowly simmered with Asian aromatics, chillies and Sichuan peppercorns served with fresh egg noodles.

There’s something with noodle soups that gives spark in most Asians eyes, the simple fact that is comforting and heart-warming is enough to justify it. This type of food always tops the list of favourite dishes, especially in the East and South East Asian region, that is why instant noodles are a big hit in this area of the world. From breakfast to dinner, this humble instant dish can be seen consumed everywhere. Having said that did you know that 100.1 billion packets of instant noodles were sold across the world in 2017, and 80% of that sale comes from Asia.

While Instant noodles are good, the home cooked ones are better, but with a trade-off, the preparation can be complicated to get the best results out of it, if it’s not for the complication, what is even harder to bear the wait times of making one, simmering those bones to get the most out of its flavour. Once in a while, it’s nice to make the proper thing, especially when you have lots of time at your hands, hence we don’t do them regularly and resort to good quality instants. But today is quite different, I have heaps of time to wait becuase most of the time I just work from home, that is why I can present to you this recipe for today. With just a small prep at the start and the beggining and the rest is just a waiting game.

Our noodle soup dish for today is Spicy Beef Noodle Soup, and as a lover of anything spicy, for me this is the next level of noodle soup dishes. It’s like your normal beef noodle soup but amped up with Asian aromatics and chillies to give that special tingling sensation on every slurp.

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Spicy Beef Noodle Soup

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Chinese


Spicy Beef Noodle Soup is an Asian inspired noodle soup dish prepared with Beef slowly simmered with Asian aromatics, chillies and Sichuan peppercorns served with fresh egg noodles.


Units Scale

Beef Soup

  • 2 kg beef bones
  • 1 kg beef brisket or beef chuck, cut into cubes
  • 2 1/2 litres cold water
  • 2 tbsp Shaoxing wine
  • 3 slices ginger
  • 2 stalks spring onions, cut in half
  • 1 pc dried tangerine peel


  • 1 tbsp Sichuan peppercorns
  • 1 whole garlic, peeled
  • 1 pc onion, quartered
  • 2 pcs star anise
  • 2 pcs bay leaves
  • 2 tbsp spicy bean paste
  • 1 large tomato, chopped
  • 4 tbsp light soy sauce
  • 2 tsp sugar
  • 1 1/2 tbsp oil
  • salt
  • ground black pepper


  • fresh egg noodles, cooked according to packet instructions
  • blanched, bok choy


  • spring onions, chopped
  • fried garlic
  • red chillies


  1. In a pot combine all Beef Soup ingredients together apart from the beef brisket and tangerine peel. Bring it to a boil then simmer in low heat for 4 hours.
  2. Add the beef brisket, bring back to a boil then simmer in high heat for 10 minutes. Turn heat off then set it aside.
  3. In a separate pot, heat oil over medium low heat. Add the Sichuan peppercorns, garlic cloves, onion, star anise and bay leaves, sauté until onions turn soft.
  4. Add the spicy bean paste and tomatoes then cook for a couple of minutes.
  5. Add the light soy sauce and sugar, give it a good mix and cook until sugar has completely melted.
    Scoop out the beef bones and beef brisket from the other pot, transfer it to the sauteed aromatics pot.
  6. Using a fine sieve, strain the stock into the pot where you transferred the beef. Bring it to a boil over high heat, add the tangerine peel then simmer in medium low heat for 90 minutes or until beef is tender. Once in a while check liquid levels, add water if necessary.
  7. Season with salt (if needed) and ground white pepper. Turn the heat off.
  8. Prepare your noodle bowls, add your cooked noodles then pour some soup and add a generous amount of beef. Place blanched bok choy on the side then garnish it with chopped spring onions, fried garlic and red chillies. Serve it while its hot.


6 Responses

  1. This looks so appetizing and moreish! I love that you made everything from the scratch. An awesome treat, Raymund.

  2. mjskitchen says:

    I love this! My huband and I have become addicted to noodle bowls so I’m always looking for something new. Have never made one with beef and beef stock before and I just l love your recipe. Thanks for sharing this!

  3. Inger says:

    I tend to find noodle soups boring, but of course this wound’t be!

  4. suituapui says:

    I love beef noodle soup but no, I am not into it spicy.

  5. Ooo this looks terrific! Beautifully styled, too – loving your artistic vision and colours!

  6. Looks truly delicious and colorful — and there’s nothing like bone broth, is there?

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