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Tender braised beef and springy noodles sit in a rich, spiced broth that's been simmered for hours. This Taiwanese-inspired family bowl is loaded with protein and ranks among Asia's most comforting noodle soups.
Cut the beef chuck into large cubes, then sear them in a heavy pot over medium-high heat until all sides are browned. Remove and set aside.
Add sliced ginger and crushed garlic to the pot. Sauté over medium heat until fragrant, taking care not to burn.
Return beef to the pot. Pour in soy sauce and Shaoxing wine, stirring to coat the meat evenly. Add rock sugar to help caramelize the sauce.
Add beef broth, star anise, dried chili, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2.5–3 hours until beef is fork-tender.
Cook the wheat noodles separately according to package instructions, being careful not to overcook for best texture.
Blanch bok choy briefly in boiling water until bright and just tender.
To serve, divide noodles between bowls, ladle in the hot braised beef and rich broth, add bok choy, and garnish with sliced green onion.
