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Steps
1
Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix beef, water, broth, soy sauce, rice wine, tomato paste, gingerroot, bean paste, sugar, five-spice powder and half of the sliced green onions. Cover; cook on Low heat setting 8 to 9 hours or High heat setting 4 to 5 hours.
2
Separate thin Chinese broccoli stems from large stalks; discard large stalks. Cut small stems, florets and leaves into 2-inch pieces; stir into beef mixture. Cover; cook about 10 minutes longer or until broccoli is crisp-tender.
3
Meanwhile, cook and drain noodles as directed on package. Rinse with cold water; drain.
4
Divide noodles among bowls; ladle soup mixture over noodles. Top with remaining sliced green onions.
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Bean paste can be found in the Asian aisle in your grocery store.
Chinese broccoli is a leaf vegetable with thick, flat, glossy blue-green leaves with thick stems and small tiny flower heads similar to those of broccoli. Its flavor is very similar to that of broccoli, but slightly more bitter.
Broccolini may be substituted for Chinese broccoli.
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