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Spicy Beef Noodle Bowl with Chili Oil

This dish features tender braised beef, chewy wheat noodles, aromatic chili oil, and fresh herbs. It’s bold, savory, spicy, and deeply comforting.

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Ingredients (2 servings)

Beef

• 400 g beef shank or beef brisket

• 1 tablespoon vegetable oil

• 2 slices ginger

• 2 cloves garlic

• 2 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon Shaoxing wine

• 1 star anise

• 1 small cinnamon stick

• 1 teaspoon sugar

• Water, enough to cover

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Noodles

• 300 g fresh wheat noodles (or dried ramen-style noodles)

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Chili Oil Sauce

• 3 tablespoons chili oil (with chili flakes)

• 1 tablespoon chili crisp (optional, for extra texture)

• 1 tablespoon light soy sauce

• 1 teaspoon black vinegar

• 1 teaspoon sugar

• 1 teaspoon sesame oil

• 1 tablespoon noodle cooking water

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Toppings

• Chopped cilantro

• Chopped green onions

• Toasted sesame seeds

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Instructions

Step 1: Braise the Beef

1. Cut beef into large chunks.

2. Blanch beef in boiling water for 3 minutes, drain and rinse.

3. Heat oil in a pot, add ginger and garlic, sauté until fragrant.

4. Add beef, soy sauces, Shaoxing wine, sugar, star anise, and cinnamon.

5. Add water to cover beef.

6. Simmer on low heat for 1.5–2 hours until beef is very tender.

7. Slice beef thinly and keep warm with some broth.

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Step 2: Prepare the Chili Oil Sauce

1. In a bowl, mix chili oil, chili crisp, soy sauce, black vinegar, sugar, sesame oil, and noodle water.

2. Stir until well combined.

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Step 3: Cook the Noodles

1. Boil noodles according to package instructions.

2. Drain well and divide into serving bowls.

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Step 4: Assemble

1. Spoon chili oil sauce over the noodles.

2. Add sliced beef on top.

3. Pour a small ladle of hot beef broth into each bowl.

4. Garnish with cilantro, green onions, and sesame seeds.

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How to Eat

• Mix everything thoroughly before eating to coat noodles evenly with chili oil and broth.

• Adjust chili oil quantity based on spice tolerance.

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Tips

• Beef shank gives the best texture for slicing.

• For extra fragrance, add a splash of hot oil over the chili flakes.

• Can be served dry-style (less broth) or soupy.