Gluten-Free Spicy Beef Noodle Soup
Warm up your soul with this Gluten-Free Spicy Beef Noodle Soup, a bold and comforting bowl of flavor-packed goodness. Tender slices of beef chuck or brisket are simmered in a rich, aromatic broth infused with gluten-free red chili paste, garlic, ginger, and soy sauce for the perfect balance of spice and umami. Packed with vibrant, nutrient-rich vegetables like julienned carrots and baby bok choy, and served over velvety gluten-free rice noodles, this recipe is a hearty yet wholesome option perfect for gluten-sensitive diets. Topped with fresh cilantro, green onions, and a squeeze of lime, each spoonful offers a burst of freshness that complements the soup's warming depth. Ready in just over an hour, this satisfying dish is your go-to for a cozy night in. Perfect for dinner, it's a crowd-pleaser full of nutritious ingredients and gluten-free comfort!
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Ingredients
- 1 lb Beef chuck or brisket
- 8 oz Gluten-free rice noodles
- 2 tbsp Vegetable oil
- 1 medium (diced) Yellow onion
- 4 minced Garlic cloves
- 1 inch piece (peeled and minced) Fresh ginger
- 2 tbsp Red chili paste (gluten-free)
- 3 tbsp Low-sodium gluten-free soy sauce
- 6 cups Beef broth (gluten-free)
- 1 tbsp Fish sauce (gluten-free)
- 2 medium (julienned) Carrots
- 2 heads (quartered) Baby bok choy
- 2 stalks (sliced) Green onions
- 0.5 cup Cilantro leaves
- 1 quartered Lime
- 0 to taste Salt
- 0 to taste Black pepper
Directions
Step 1
Prepare the beef by trimming excess fat and cutting it into thin slices. Sprinkle with a pinch of salt and black pepper; set aside.
Step 2
Cook the gluten-free rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
Step 3
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef slices in batches and sear until browned on both sides, about 2-3 minutes per batch. Remove the beef and set aside.
Step 4
In the same pot, add the diced onion, minced garlic, and ginger. Sauté until the onion becomes translucent, about 3-4 minutes.
Step 5
Stir in the red chili paste and cook for another 1-2 minutes until fragrant.
Step 6
Pour in the gluten-free beef broth, soy sauce, and fish sauce. Stir to combine, then bring the mixture to a simmer.
Step 7
Return the beef slices to the pot and let them simmer in the broth for 30 minutes, or until tender.
Step 8
Add the julienned carrots and quartered baby bok choy to the pot. Simmer for an additional 10 minutes until the vegetables are tender but still vibrant.
Step 9
Taste the broth and adjust seasoning with salt and pepper, if needed.
Step 10
To serve, divide the cooked rice noodles among four bowls. Ladle the hot beef soup over the noodles, ensuring each bowl gets a generous serving of beef and vegetables.
Step 11
Top each bowl with sliced green onions, fresh cilantro leaves, and a squeeze of lime juice for a bright, zesty finish.
Nutrition Facts
| Serving size | (2783.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2130.5 |
| Total Fat 122.5g | 0% |
| Saturated Fat 40.4g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 317.5mg | 0% |
| Sodium 11298.7mg | 0% |
| Total Carbohydrate 152.7g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 17.7g | |
| Protein 115.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 452.3mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 4111.1mg | 0% |
Source of Calories