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Preparation time
1h 0min
Total time
1h 0min
4 portion(s)


Spicy beef noodle soup (TM6 only)- Chef Mark Southon

  • 25 g garlic, peeled
  • 15 g ginger, peeled
  • 0.5 tsp Chinese Five Spice
  • 160 g brown onion, cut into wedges (3-4 cm)
  • 50 g olive oil
  • 1 fresh chilli, cut into halves
  • 1 tomato, cut into quarters
  • 2 tsp sichuan peppercorns, (see Tips)
  • 1 tsp ground white pepper
  • 2 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp soy bean paste, (see Tips)
  • 1 tsp spicy bean paste, (see Tips)
  • 1500 g water
  • 1-2 tbsp meat stock paste
  • 125 g shaoxing wine
  • 125 g soy sauce
  • 200 g beef sirloin, cut into very thin slices
  • dried rice noodles, cooked and refreshed
  • 1 bunch bok choy, broken down into leaves
  • 2 spring onions/shallots, cut into fine slices
  • 1 Fresh long red chilli, cut into fine slices
  • fresh coriander leaves, for garnishing

Accessories you need

  • Spatula TM5/TM6
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Recipe's preparation

  1. Search Cookidoo for the "Sautéed onions (200 g) with garlic, ginger or chilli" recipe. Follow the Guided Cooking recipe, using the garlic, ginger, Chinese five spice, 30 g of the oil and the onion. Do not chop after cooking at High Temp.
  2. Search Cookidoo for the "Browned onions (200 g)" recipe. Add the remaining 20 g oil, chilli, tomato, white pepper, spices and both bean pastes, then follow the Guided Cooking recipe.
  3. Add water, stock paste, wine and soy sauce, then cook 20 min/80°C/speed 1.5.
  4. Place simmering basket onto mixing bowl lid and weigh beef into it. Add cooked noodles and bok choy to the simmering basket. Insert simmering basket, then cook 2-4 min/80°C/speed 1.5.
  5. Remove simmering basket with aid of spatula and divide contents between serving bowls. Ladle over the broth and garnish with spring onions/shallots, fresh chilli and coriander leaves.


You can find Sichuan peppercorns, soy bean paste and spicy bean paste at Asian food stores.

The beef will still be rare after cooking in Step 5, however you can cook it a bit longer if desired.

Thermomix Model

  • Appliance TM 6 image
    Recipe is created for
    TM 6
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Spicy beef noodle soup (TM6 only)- Chef Mark Southon



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