Asian beef noodle soup recipe
Perfect for cosying up with on cold winter evenings, this gorgeous Asian-inspired noodle soup is loaded with succulent beef steak, fragrant herbs, rich spices and a delicate yet aromatic broth.
See method- Serves 4
- 10 mins to prepare and 45 mins to cook
- 312 calories / serving
- Freezable
Ingredients
- 900ml beef stock
- 1 onion, finely sliced
- 2 carrots, peeled and cut into chunks
- 1 x 5cm piece ginger, cut into 4 chunky slices
- 2 whole garlic cloves, peeled
- 1 star anise
- 2 pared pieces of orange rind
- 1 tbsp fish sauce
- 2 tbsp tomato purée
- 30g pack coriander, stalks chopped, leaves reserved
- 402g pack beef casserole steaks, cut into chunks
- 300g pack straight to wok noodles
- 2 handfuls baby spinach leaves, shredded
- 4 spring onions, finely sliced
- 1 red chilli, seeded and shredded
- 1 lime, cut into wedges
Each serving contains
- Energy
- 1305kJ 312.0kcal
- Fat
- 8g
- Saturates
- 3g
- Salt
- 2.9g
- Sugars
- 9g
of the Reference intake
Carbohydrate 30.8gProtein 28.1gFibre 6.0g
Method
- Pour the stock into a large pan with the onion, carrots, ginger, garlic cloves, star anise, orange rind, fish sauce, tomato purée and chopped coriander stalks. Stir well and season. Bring to the boil, then turn down the heat. Add the beef and simmer for 40 mins. Remove the ginger, star anise and garlic.
- Add the noodles and cook in the hot soup following the pack instructions. Serve topped with the spinach, spring onion, chilli, reserved coriander leaves and a lime wedge to squeeze over.
- Tip: Coriander will stay fresh longer if kept in a glass of water in the fridge.
- See more Soup recipes
Freezing and defrosting guidelines
Cool completely after step 1. Store in a sealable freezer bag. Defrost fully before heating in a pan over a medium heat for 10 mins (until piping hot), then follow step 2.
