This is my 15 Minute Spicy Beef Noodle Soup and it's totally delicious. It's super customisable, so make sure to use whatever you've got in your fridge. For this recipe, we're topping our peanut beef broth with crispy beef, jammy eggs, coriander, and spring onions. SO good, I really hope you enjoy it!
If you love this noodle soup recipe, then check out my easy 10 minute noodle soup or a viral favourite, my marry me chicken ramen!
About Emily's Recipe
If you're new here, hi! I'm Emily - a recipe developer, food content creator, and cookbook author! Thanks for stopping by to check out my Spicy Beef Noodle Soup recipe. I really hope you enjoy it and please do let me know in the comments if you give it a go!
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Texture: the noodles are bouncy and fresh with the creamy slightly crunchy broth. The beef is slightly crispy and soft at the same time.
Taste: it's slightly spicy, slightly salty, slightly sweet, with loads of umami.
Ease: very simple, it only takes 15 minutes to make!
Top Tips: 1. this dish is all about timings, so get your beef on the go, then prepare the eggs and noodles at the same time. While they're cooking, prepare your ramen sauce (tare) 2. use up anything you've got in the fridge! 3. don't be afraid to heat up the broth in the microwave before serving up!
Would I make this again? a big fat yes.
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15 Minute Spicy Beef Noodle Soup
Ingredients
- 1 beef stock cube + 700ml boiling water
- 200g beef mince
- 2 eggs
- 2 nest of egg noodles
- Bunch of coriander (optional)
- Drizzle of chilli oil (optional)
- 1 chilli, sliced
- 1 spring onion, sliced
For The Soup Seasoning (Tare)
- 2 tablespoon soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon rice wine vinegar
- 2 garlic cloves, minced
- 2 tsp ginger, minced
- 1 teaspoon sugar
- 2 tablespoon peanut butter
Instructions
- Add a drizzle of oil into a pan and place it on medium heat. Add in your beef mince with a sprinkle of salt and pepper. Break up the beef and fry for 10 minutes until slightly crispy. Remove and set aside.
- Meanwhile, place your eggs into a pan of boiling water and cook for 6 ½ minutes. In another pan (or the same one, up to you!), cook your egg noodles to packet instructions.
- Meanwhile, divide your sauce ingredients into 2 bowls and combine. Next up, pour the hot beef stock into each bowl and stir to combine.
- Transfer your eggs from the pan once they're cooked into a cold bowl of water. Once cooled, peel them, and slice them in half. Once your noodles are cooked, add them to your bowls of broth. Top with coriander, crispy beef, spring onion, chilli, egg, and a drizzle of chilli oil. Enjoy!
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