Last Updated on 17 March 2026 by cooksimply
For me, there’s nothing better than a large bowl of comforting noodle soup. It’s like a hug in a bowl, perfect for when you’re feeling a little under the weather, or when you just fancy something healthy and light. Sometimes I don’t want anything too heavy or stodgy, but I still want to feel full. Noodle soup in whatever form, whether it’s with dumplings, chicken, or a simple ramen, really hits the spot.
Noodles are so versatile too, and you can add whatever you have in the fridge alongside some fresh vegetables. And while the best noodle soups are made with a broth that’s simmered for hours, let’s be honest, no one really has the time for that. If you want to whip up a quick midweek meal, this easy Chinese beef noodle soup will become one of your favourites. And I promise, Chinese cooking really doesn’t have to be difficult.
Try this Chinese beef noodle soup…
In just a few simple steps, you can transport your taste buds to the vibrant streets of China with a mouthwatering bowl of beef noodle soup. This popular Chinese dish is packed with flavour, which makes it the ultimate comfort food.
The secret to this spicy beef noodle soup lies in the combination of tender beef, aromatic spices like star anise and five spice powder, and plenty of noodles. By adding thin slices of beef to a fragrant broth and letting the flavours develop, you’ll get a satisfying soup that leaves you craving more. And the best part? You don’t need to spend hours simmering the stock. This recipe has you enjoying a hearty, good-quality bowl of beef noodle soup in no time.
What type of beef to use?
I know cost is often a factor, so if you’re making this five spice beef noodle soup, get the best quality beef you can. I like to use thin slices of beef medallion steak, but braising or chuck beef work well too. It’s also a great recipe for using up leftover meat, so if you’ve got beef brisket, roast beef, short ribs or chuck roast, throw those in and skip the velveting and stir-frying step.
How to make sure the beef is tender
There’s nothing worse than chewy beef, so to get really tender mouthfuls in your Chinese beef noodle soup I have a couple of simple tricks. First, slice the beef against the grain, which helps stop it being chewy. You’re cutting through the long, stringy muscle fibres, creating shorter pieces of meat that are easier to chew and much more tender.
Next, velvet the beef. What is velveting, I hear you ask? Velveting beef with cornflour (cornstarch) is a common technique in Chinese cooking, and it does several things in a dish like this:
Tenderising – coating the beef in a mixture of cornflour and water before cooking creates a protective layer that helps retain moisture, giving you tender, juicy meat.
Thickening – the cornflour forms a light, velvety coating around the beef, which thickens the soup slightly and adds a silky texture.
Flavour – the cornflour and soy sauce coating helps seal in the flavour of the beef, making it more savoury.
Ingredients needed to make beef noodle soup
To make a delicious bowl of Chinese beef noodle soup, you will need the following:
- beef steaks, thinly sliced
- beef stock/broth
- light soy sauce
- cornflour
- star anise
- garlic cloves
- fresh ginger
- Chinese five spice
- a splash of Chinese cooking wine
- 1 red chilli
- spring onions
- egg noodles, cooked according to packet instructions
- fresh coriander
- Chinese chilli oil paste
All of these can be found at your local supermarket, an Asian grocery store, or online.
How to make this beef noodle soup recipe
Add the cornflour, 1 tablespoon of soy sauce and the Chinese cooking wine to the beef strips. Mix well and leave for 10 to 15 minutes. In a large pot, add the beef stock, soy sauce, star anise, garlic, ginger, Chinese five spice, half the spring onions and half the chilli, then simmer on medium heat for 15 minutes or more to let the flavours infuse. When you’re ready to serve, heat the oil in a wok. Add the beef strips and stir fry for a few minutes until browned, then set aside. Divide the noodles into bowls, then add the beef strips, coriander, the rest of the spring onions and the chilli. Ladle the beef stock into the bowls, drizzle the chilli bean paste on top and serve immediately.
Other ingredients you can add
The great thing about this beef noodle soup is how easily you can add more ingredients for different flavours and textures. Sometimes it’s just about using up bits from the fridge or cupboard. The more the better, so why not try adding some of the below too.
You don’t have to use egg noodles either (they’re just what I had in my store cupboard). Rice noodles, ramen noodles, or any noodles you have will work. And if you don’t have light soy, dark soy sauce is fine. It will all taste amazing.
To enhance the flavours of your beef noodle soup, try adding some of the following:
- Pak choi/baby bok choy or other leafy greens like napa cabbage
- Sliced mushrooms
- Bean sprouts
- Soft-boiled eggs
- Chopped peanuts
- Sesame seeds
You can also adjust the heat by adding more or less chilli bean paste or chilli oil. Don’t be afraid to experiment with different ingredients and spices to make your perfect bowl of Chinese beef noodle soup.
Beef noodle soup is a beloved Chinese dish that’s easy to make at home. With a few simple ingredients, you can create a hearty, tasty soup that will impress your family and friends. Whether you’re after a comforting meal or a new culinary adventure, this is the perfect dish to try.
Other noodle recipes you might like
- Chicken noodle soup
- Vietnamese pho noodle soup
- Spicy peanut noodles
- Singapore noodles
- Chicken chow mein
- Spicy prawn noodles
- Spring onion noodles
Super easy Chinese beef noodle soup [spicy]
Ingredients
- 2 beef steaks thinly sliced against the grain
- 1 tablespoon vegetable oil
- 1 litre of beef stock
- 1 tablespoon Chinese cooking wine
- 3 tablespoons light soy sauce divided
- 1 tablespoon cornflour
- 1 star anise
- 2 garlic cloves minced
- 1 tablespoon fresh ginger finely chopped
- ½ teaspoon Chinese five spice
- 1 red chilli finely chopped, extra for serving
- 2 spring onions finely sliced
- 300 g egg noodles cooked according to packet instructions
- a small handful of fresh coriander chopped
- 1-2 teaspoon Chinese chilli oil paste or more to taste
Instructions
- Add the cornflour and 1 tablespoon of soy sauce and 1 tablespoon of Chinese cooking wine to the beef strips. Combine well and leave for 15 minutes. This is to velvet the beef so it is tender rather than chewy.
- Put a large pot on the hob [stove], then add the beef stock, soy sauce, star anise, garlic, ginger, five spice, half the spring onions, and half the chilli, then simmer on low heat for 15-20 minutes. This will let the flavours develop and infuse.
- When you're ready to serve. Heat the oil in a wok or large frying. Add the beef strips and stir fry for 2 minutes until the beef is brown on the outside. Try not to overcook the beef, you want them to be as tender as possible. Put to one side.
- Get some large bowls and divide the noodles. Then add the beef strips, sprinkle on top the coriander, the rest of the spring onions and the chopped chilli.
- Then ladle the beef broth into the bowls over all the ingredients.
- Drizzle chilli oil on top and serve immediately.
Nutrition
Did you make this spicy beef noodle soup recipe?
Please let me know if you have tried this beef noodle soup? Leave a comment below and tag @cooksimplyathome on Instagram. You can find other delicious meal ideas here.
