Asian inspired beef noodle soup

I love Asian inspired soups and noodles for their burst of colour and vibrancy of flavours. They are also a healthy alternative for light summer suppers as often involve little fat, as is the case with this noodle soup.

This recipe is a hybrid of various things I’ve seen over the years on Master Chef, Jamie Oliver and the like. I can’t vouch for its authenticity from an Asian point of view but it’s a firm favourite and one I come back to time and time again. Packed full of vegetables and flavour it’s sure to spice up your supper and you can switch from beef to chicken to prawns to get ongoing variety.

recipe 1 red onion, 2 garlic cloves, 2 carrots, 2 sticks celery, 1 courgette, 10 cherry tomatoes, 20 radishes, 4 spring onions, 1 chunk fresh ginger, 2 medium red chillies, 1 head broccoli or bok choi, 50g sugar snap peas, 1 litre vegetable stock, 2 limes, sesame seeds, soy sauce, salt and pepper, 1 nest of egg noodles per person, 1 sandwich steak person (or chicken fillet / pork chop). (Serves 4)

preparation: 20 mins

1. Fill a large pan with the litre of vegetable stock and slowly bring to the boil.
2. Finely slice the onion and garlic and add to the stock. Cut the carrot, courgette and celery slightly on the horizontal to get long slices and add to the stock. Finely chop the chillies and ginger and add.
3. Once brought to the boil add in the head of broccoli (chopped into small florets) and cover and simmer for 5 minutes.
4. Save a few radishes to slice for decoration, half the remaining radishes and tomatoes and add to the stock with the sugar snap peas and simmer for a further 2-3 minutes before adding in the noodles and cooking for last 3-5 minutes (until the noodles are cooked). Finally stir in a generous glug of soy sauce, season with salt and pepper and stir well.

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5. Meanwhile heat a griddle pan and cook the sandwich steaks for 1 minute on each side. Leave to rest for a couple of minutes. Toast the sesame seeds over a high heat in a dry fry pan for c. 30 seconds and put aside for later.

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6. Chop the spring onions and keep with the sliced radish and lime halves to sprinkle on top of the finished dishes.

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7. Return to the noodle soup and serve up 4 bowls.

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8. Slice up the steaks and place 1 steak on top of each bowl of noodles. Sprinkle with the spring onions, radishes and toasted sesame seeds and serve with a half of lime each.

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Comments
3 Responses to “Asian inspired beef noodle soup”
  1. This does look very authentic, yet easy enough to make at home. I really enjoy Asian soups, so I will want to try this recipe.

  2. I never think to cook with radishes, usually just plunk them onto a salad but I love the addition of them in the soup.

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