My favourite thing about this soup is adding all of the herbs, chilli and lime juice at the last minute, capturing all of the flavour, nutrients and therapeutic constituents.
Although it looks like a lot of steps, it's so easy to make...
and with all of those fresh ingredients, what's not to love!?
Although it looks like a lot of steps, it's so easy to make...
and with all of those fresh ingredients, what's not to love!?
Asian Beef Noodle Soup
-Serves 2
1.)
SEASON THE BEEF:
Drizzle beef with olive oil. Sprinkle with five-spice and salt and rub in.
•••200g beef fillets
•••Organic olive oil
•••1 tsp Chinese five-spice powder
•••Himalayan salt
2.)
COOK THE BEEF:
Add beef to screaming hot pan. Cook for 6mins in total for medium-rare. Turn every other minute.
3. )
MEANWHILE, HEAT THE STOCK:
In a large saucepan, heat the stock. Add tamari and peas. Grate in the ginger.
•••1L organic chicken stock
•••1 Tbs organic tamari (or soy sauce)
•••100g frozen peas
•••5cm fresh ginger
4.)
TAKE BEEF OFF THE HEAT:
Once cooked, rest beef on a chopping board.
5.)
ADD THE LIME TO THE STOCK:
Slice two limes in half. Squeeze the juice of one into the stock. Save one for later.
•••2 limes
TAKE STOCK OFF HEAT
6.)
PREPARE THE NOODLES:
According to the packet instructions, heat, separate and drain the rice noodles.
•••200g pre-cooked rice noodles
7.)
DRESS THE NOODLES:
In a mixing bowl, mix the noodles, sesame oil and spinach.
•••1 tsp organic sesame oil
•••100g baby spinach
8.)
PREPARE THE HERBS AND CHILLI:
Pick the leaves off the mint and coriander then discard the stalks. Slice the chilli.
Place the herbs and chilli into separate serving bowls to add to individual soups upon serving.
•••1 small bunch of fresh mint
•••1 small bunch of fresh coriander
•••1 red chilli
9.)
SLICE THE BEEF:
Slice the beef into thin strips.
10.)
DIVIDE INTO BOWLS:
Divide noodles into 2 deep bowls. Ladle over the stock and peas. Top with bean sprouts and a little more stock.
Add sliced beef.
•••50g bean sprouts
11.)
TO SERVE:
Serve the soup bowls with the lime halves and bowls of mint, coriander and chilli on the table.
Squeeze half a lime and sprinkle the desired amount of fresh mint, coriander and chilli into your soup...
Stir through and ENJOY!
**I had some of the cooked stock leftover which I quite happily had for lunches in the following days. You could even freeze it and use it for another recipe.
-Serves 2
1.)
SEASON THE BEEF:
Drizzle beef with olive oil. Sprinkle with five-spice and salt and rub in.
•••200g beef fillets
•••Organic olive oil
•••1 tsp Chinese five-spice powder
•••Himalayan salt
2.)
COOK THE BEEF:
Add beef to screaming hot pan. Cook for 6mins in total for medium-rare. Turn every other minute.
3. )
MEANWHILE, HEAT THE STOCK:
In a large saucepan, heat the stock. Add tamari and peas. Grate in the ginger.
•••1L organic chicken stock
•••1 Tbs organic tamari (or soy sauce)
•••100g frozen peas
•••5cm fresh ginger
4.)
TAKE BEEF OFF THE HEAT:
Once cooked, rest beef on a chopping board.
5.)
ADD THE LIME TO THE STOCK:
Slice two limes in half. Squeeze the juice of one into the stock. Save one for later.
•••2 limes
TAKE STOCK OFF HEAT
6.)
PREPARE THE NOODLES:
According to the packet instructions, heat, separate and drain the rice noodles.
•••200g pre-cooked rice noodles
7.)
DRESS THE NOODLES:
In a mixing bowl, mix the noodles, sesame oil and spinach.
•••1 tsp organic sesame oil
•••100g baby spinach
8.)
PREPARE THE HERBS AND CHILLI:
Pick the leaves off the mint and coriander then discard the stalks. Slice the chilli.
Place the herbs and chilli into separate serving bowls to add to individual soups upon serving.
•••1 small bunch of fresh mint
•••1 small bunch of fresh coriander
•••1 red chilli
9.)
SLICE THE BEEF:
Slice the beef into thin strips.
10.)
DIVIDE INTO BOWLS:
Divide noodles into 2 deep bowls. Ladle over the stock and peas. Top with bean sprouts and a little more stock.
Add sliced beef.
•••50g bean sprouts
11.)
TO SERVE:
Serve the soup bowls with the lime halves and bowls of mint, coriander and chilli on the table.
Squeeze half a lime and sprinkle the desired amount of fresh mint, coriander and chilli into your soup...
Stir through and ENJOY!
**I had some of the cooked stock leftover which I quite happily had for lunches in the following days. You could even freeze it and use it for another recipe.
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