Recipe courtesy of Ching-He Huang

Ching's Classic Beef Noodle Soup

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  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 10 min
  • Cook: 1 hr 45 min
  • Yield: 2 servings
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1 quart vegetable or beef stock

2 tablespoons peanut or vegetable oil

1 large shallot, finely chopped

1/2 yellow onion, chopped

2 tablespoons grated fresh ginger

2 cloves garlic, finely chopped

1 red chile, stemmed, seeded and chopped

1 red Thai bird chile, stemmed, seeded and chopped

7 ounces beef chuck roast or boneless shin, chopped into 1/2-inch pieces

4 ounces dried flat udon noodles

1 small carrot, chopped

2 teaspoons light brown sugar

1 teaspoon chili bean sauce, plus more as needed

1 teaspoon dark soy sauce

1 teaspoon cornstarch mixed with 2 teaspoons water

1 small Romaine lettuce heart, sliced into 1/2-inch ribbons

2 scallions, chopped

Small handful fresh cilantro leaves, chopped


  1. Heat the oil in a large saucepan over medium heat. Add the shallots and onions and cook until softened, 3 to 4 minutes, and then stir in the ginger, garlic and chiles and cook, stirring, for about 1 minute. Add the beef and stir-fry until it begins to brown, and then pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover and cook until the meat is very tender, 1 hour 15 minutes to 1 hour 30 minutes. 
  2. Meanwhile, bring a large pot of water to a boil and cook the udon according to package instructions. Drain and rinse under cold water. Set aside. 
  3. Add the carrots to the simmering soup, cover, and cook until crisp-tender, 6 to 8 minutes. Whisk together the sugar, bean sauce and soy sauce in a small bowl until the sugar is dissolved and stir it into the soup. While stirring, pour the cornstarch slurry into the soup and cook until thickened, about 1 minute. 
  4. Just before serving, divide the noodles between 2 bowls. Stir the Romaine into the broth and ladle the hot soup over each bowl. Garnish with chopped scallions and cilantro and serve immediately.
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