SLOW-COOKER TAIWANESE BEEF NOODLE SOUP
You'll love this easy-to-make version of a traditional Taiwanese noodle soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 8
Number Of Ingredients 13
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix beef, water, broth, soy sauce, rice wine, tomato paste, gingerroot, bean paste, sugar, five-spice powder and half of the sliced green onions. Cover; cook on Low heat setting 8 to 9 hours or High heat setting 4 to 5 hours.
- Separate thin Chinese broccoli stems from large stalks; discard large stalks. Cut small stems, florets and leaves into 2-inch pieces; stir into beef mixture. Cover; cook about 10 minutes longer or until broccoli is crisp-tender.
- Meanwhile, cook and drain noodles as directed on package. Rinse with cold water; drain.
- Divide noodles among bowls; ladle soup mixture over noodles. Top with remaining sliced green onions.
Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 70 mg, Fiber 3 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 3 g, TransFat 0 g
TAIWANESE SPICY BEEF NOODLE SOUP
A classic Taiwanese/Chinese dish! Tons of flavor and spice! One of my favorite noodle dishes of all time in a slow-cooker version. A bowl of this in the winter evenings will warm you right up!
Provided by jhuang0125
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 8h40m
Yield 8
Number Of Ingredients 18
Steps:
- Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
- Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
- Cook on Low for 8 to 9 hours.
- Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
- Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
- Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 41.5 g, Cholesterol 62.6 mg, Fat 22 g, Fiber 2.9 g, Protein 27 g, SaturatedFat 7.2 g, Sodium 2366.1 mg, Sugar 11.5 g
SLOW COOKER BEEF NOODLE STEW
A nice crockpot beef stew when you're not in the mood for the classic beef stew with potatoes. I'm sure you could slow-ccok this on the stovetop, I just never have. I use my 6-qt. crockpot for this.
Provided by Parsley
Categories Stew
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large slowcooker, place the beef cubes, broth, onion, garlic, carrots, celery, tomatoes, Worcestershire, thyme, marjoram, basil, salt and pepper.
- Cover and cook on low for 6-7 hours.
- When done, dissolve 3 tbsp cornstarch in the 1/4 cold water. Stir into the crockpot and replace cover.
- Cook the egg noodles according to package. Drain and stir into the crockpot.
- Cook on high for ten more minutes.
- Stir and serve.
- If you need more liquid, add it before serving.
Nutrition Facts : Calories 764.5, Fat 41.4, SaturatedFat 16, Cholesterol 189.7, Sodium 957, Carbohydrate 48.5, Fiber 5.5, Sugar 9.9, Protein 48.7
BEEF NOODLE SOUP
This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base.
Provided by Brenda Loop
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
- Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.8 g, Cholesterol 89.3 mg, Fat 19.4 g, Fiber 1.9 g, Protein 25.5 g, SaturatedFat 7.3 g, Sodium 1039.7 mg, Sugar 4.4 g
SLOW COOKER VEGETABLE BEEF SOUP
What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness.
Provided by Taste of Home
Categories Lunch
Time 8h10m
Yield 8-10 servings (about 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.
Nutrition Facts : Calories 183 calories, Fat 3g fat (0 saturated fat), Cholesterol 48mg cholesterol, Sodium 102mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
SLOW COOKER GINGER-BEEF NOODLE SOUP
Make and share this Slow Cooker Ginger-Beef Noodle Soup recipe from Food.com.
Provided by Pinay0618
Categories Clear Soup
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours, until the meat is tender. Transfer the meat to a plate and let cool slightly. Using 2 forks, pull the meat into thick shreds.
- Strain the broth, discarding the solids. Return the broth to the cooker. Add the shiitakes, scallions and shredded meat. Cook on high for 15 minutes, until the mushrooms are tender.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain well.
- Add the noodles to the soup. Serve in deep bowls, passing the sesame or chili oil at the table.
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