Gluten-Free Asian Beef and Noodle Bowl


Just one star anise transforms the flavor of this delicious rice noodle bowl. Opt for tamari or liquid aminos instead of soy sauce to keep this Asian soup gluten-free.

Gluten-Free Asian Beef and Noodle Bowl
Photo: Andy Lyons
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
8 cups


  • 1 pound boneless beef chuck roast

  • 2 14.5 ounce cans reduced-sodium gluten-free beef broth

  • 1 cup sliced onion

  • ½ cup water

  • 2 tablespoon gluten-free tamari or liquid aminos

  • 1 tablespoon fish sauce (optional)

  • 1 small fresh serrano chile pepper, seeded and finely chopped*

  • 4 cloves garlic, minced

  • 1 star anise

  • 3 ounce dried rice noodles, broken

  • 2 cup fresh shiitake mushrooms, stemmed and sliced, or cremini or button mushrooms, sliced

  • 2 cup shredded napa cabbage

  • 1 cup sugar snap pea pods, halved diagonally

  • 1 8 ounce can water chestnuts, drained and chopped

  • 1 tablespoon gluten-free cornstarch

  • 1 tablespoon cold water


  1. Trim fat from meat. Cut meat into 1-inch pieces. In a 4- to 5-quart Dutch oven combine meat, broth, onion, the 1/2 cup water, the tamari, fish sauce (if desired), serrano pepper, garlic, and star anise. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.

  2. Meanwhile, prepare noodles according to package directions; drain.

  3. Remove and discard star anise from broth mixture. Stir in mushrooms, cabbage, snap peas, and water chestnuts. Return just to boiling; reduce heat. Simmer about 5 minutes or until snap peas are crisp-tender. In a small bowl stir together cornstarch and the 1 tablespoon cold water; stir into broth mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.

  4. To serve, divide noodles among bowls and ladle soup over.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

207 Calories
5g Fat
21g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 207
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 52mg 17%
Sodium 654mg 28%
Total Carbohydrate 21g 8%
Total Sugars 4g
Protein 20g
Vitamin C 16.7mg 84%
Calcium 52mg 4%
Iron 2.8mg 16%
Potassium 506mg 11%
Folate, total 37.8mcg
Vitamin B-12 2.2mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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