Spicy Peanut Beef Udon Soup with Bok Choy and Napa Cabbage

This hearty, spicy peanut beef udon soup brings together thick, chewy udon noodles, savory ground beef and a rich, fiery broth infused with Szechuan paste and peanut butter. The addition of bok choy and napa cabbage adds a fresh crunch, while scallions and sesame seeds provide the perfect finishing touch.

Best of all, everything cooks in a single pot, making cleanup a breeze. In just 20 minutes, you can have a comforting, restaurant-quality bowl of noodles that will warm you from the inside out.

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

6 ounce Udon NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Thinly slice scallions, separating whites from greens.
2. Heat a large drizzle of oil in a medium pot over medium-high heat. Add scallion whites and bok choy and napa cabbage; cook, stirring occasionally, until veggies are browned and softened, 3-5 minutes. Season with salt and pepper. Transfer to a plate.
3. Heat a drizzle of oil in the same pot over medium-high heat. Add ground beef; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with garlic powder, salt and pepper. Transfer to a plate.
4. To the pot, add Szechuan paste, Sriracha, peanut butter, half the soy sauce, 3 cups water and 1 teaspoon sugar (for 4 servings: 5½ cups water and 2 teaspoons sugar). Bring to a boil, then reduce heat to low; whisk until thoroughly combined. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Taste and add remaining soy sauce as desired. Season with salt and pepper if needed.
5. Increase heat under pot to medium-high and bring broth to a boil. Add udon noodles, using tongs to break them apart. Cook until tender, 1-2 minutes.
6. Divide broth and noodles between bowls. Top with reserved veggies, beef, scallion greens and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute udon with ramen noodles, soba or even spaghetti. Adjust cooking time according to package directions.

Is this soup gluten-free?

No, because udon noodles and soy sauce typically contain wheat. For a gluten-free version, use gluten-free noodles and tamari instead of soy sauce.

How can I make this soup vegetarian?

Replace the ground beef with crumbled firm tofu or a plant-based ground meat substitute. Use vegetable broth instead of water for more flavor.