Servings: 4 servings
Author: Marvellina
Print Recipe


  • 1 lb spaghetti noodles
  • 4 cups beef broth
  • 1 1/2 lbs beef for stew thinly sliced
  • 2 Tbsp sweet soy sauce
  • 2 Roma tomato quartered
  • 2 stalks of spring onion finely chopped
  • 3 Tbsp Canola oil
  • 1/2 cup of ground red chili paste
  • 6 shallots peeled and thinly sliced
  • 3 cloves garlic finely minced
  • 2 cups of mung bean sprouts blanch briefly in hot water
  • Salt and white pepper powder to taste
  • 1 Tbsp red pepper flakes


  • 2 tsp of turmeric powder
  • 3 pcs of cardamom pods
  • 1/4 tsp of cumin powder


  • Cook the noodles as directed on the package and toss with a bit oil and set aside.Heat up oil in a wok. Add in red chili paste, shallots, garlic, and spices and saute until they are really fragrant, about 5 minutes
  • Add in the meat and continue to saute until they turn color. Add in beef broth, sweet soy sauce, tomatoes, and lower the heat and let it simmer until the meat is cooked through and tender, about 45 minutes to 1 hour. Have a taste and season with some salt. The broth should be spicy and lightly sweet. Add a bit sugar if needed

When ready to serve:

  • Bring the soup back to a rolling boil. Portion the cooked noodles, mung bean sprouts into serving bowl and ladle the meat and hot broth over the noodles. Garnish with spring onion and red pepper flakes, and serve immediately