Beef noodle soup

Noodle Soup

Serves 4

  • 2 thumb-sized pieces of ginger

  • 4 cloves of garlic

  • 1-2 fresh red chillies

  • olive oil

  • 2 star anise, optional

  • 15 g fresh coriander

  • 2 cubes beef stock

  • 320 g medium rice noodles

  • 300 g leftover cooked brisket

  • 2 tablespoons BBQ sauce

  • 1 Chinese cabbage

  • 100 g frozen broccoli florets

  • 50 g frozen peas

  • 50 g beansprouts

  • low-salt soy sauce, optional

  • 2 spring onions

  • 1 lime

You've got to love a bowl of beef noodle soup – it's therapeutic, full of goodness and a great way to embrace green veg in a really exciting dish to enjoy alongside our tender, braised brisket. This recipe works a treat whether you're using leftover slices of beef like I've done here, or if you've got lovely pulled meat. Delicious!



Peel, break and bust the ginger, along with the unpeeled garlic and 1 chilli, on a board with a rolling pin, then put into a large pan on a low heat with a lug of oil for around 15 minutes, or until golden brown, stirring regularly. Remove the pan from the heat, carefully take out and finely slice the ginger and chilli, and squeeze the garlic cloves out of their skins. Return it all to the pan with the star anise (if using), then finely slice the coriander stalks and add. Put the pan back on the heat, crumble in the stock cubes, pour in 2 litres of water and bring to the boil, then reduce to a simmer for 30 minutes.



Meanwhile, put the noodles into a bowl, cover with boiling water and soak for 15 minutes, or until tender, moving them about with tongs every now and then to separate. Refresh under cold water and drain. Slice up or roughly shred the brisket, rub with half the BBQ sauce, and put aside. Finely slice the bottom quarter of the Chinese cabbage and click apart the rest of the leaves. When the time's up on the broth, place a griddle pan on a high heat. Once screaming hot, add the brisket, turning when gnarly and bar-marked, and basting a few times with the remaining BBQ sauce (invest time here and you'll reap the rewards). Meanwhile, add the broccoli to the broth for a minute or two, followed by the sliced Chinese cabbage, peas, noodles and beansprouts for a couple more minutes, then season the broth to perfection with soy sauce, if needed.



Divide the noodles, veg broth and raw Chinese cabbage leaves between four bowls, then top with the gnarly brisket. Trim and finely slice the spring onions and any remaining chilli, then scatter over the bowls with the coriander leaves. Serve with lime wedges for squeezing over.

Nutritional Information

Beef noodle soup

With tender beef brisket

0 foodies cooked this
You’ve got to love a bowl of beef noodle soup – it’s therapeutic, full of goodness and a great way to embrace green veg in a really exciting way
Serves 4
50m
Not too tricky
Method

You've got to love a bowl of beef noodle soup – it's therapeutic, full of goodness and a great way to embrace green veg in a really exciting dish to enjoy alongside our tender, braised brisket. This recipe works a treat whether you're using leftover slices of beef like I've done here, or if you've got lovely pulled meat. Delicious!

Peel, break and bust the ginger, along with the unpeeled garlic and 1 chilli, on a board with a rolling pin, then put into a large pan on a low heat with a lug of oil for around 15 minutes, or until golden brown, stirring regularly. Remove the pan from the heat, carefully take out and finely slice the ginger and chilli, and squeeze the garlic cloves out of their skins. Return it all to the pan with the star anise (if using), then finely slice the coriander stalks and add. Put the pan back on the heat, crumble in the stock cubes, pour in 2 litres of water and bring to the boil, then reduce to a simmer for 30 minutes.

Meanwhile, put the noodles into a bowl, cover with boiling water and soak for 15 minutes, or until tender, moving them about with tongs every now and then to separate. Refresh under cold water and drain. Slice up or roughly shred the brisket, rub with half the BBQ sauce, and put aside. Finely slice the bottom quarter of the Chinese cabbage and click apart the rest of the leaves. When the time's up on the broth, place a griddle pan on a high heat. Once screaming hot, add the brisket, turning when gnarly and bar-marked, and basting a few times with the remaining BBQ sauce (invest time here and you'll reap the rewards). Meanwhile, add the broccoli to the broth for a minute or two, followed by the sliced Chinese cabbage, peas, noodles and beansprouts for a couple more minutes, then season the broth to perfection with soy sauce, if needed.

Divide the noodles, veg broth and raw Chinese cabbage leaves between four bowls, then top with the gnarly brisket. Trim and finely slice the spring onions and any remaining chilli, then scatter over the bowls with the coriander leaves. Serve with lime wedges for squeezing over.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 507 25%
  • Carbs 66.7g 26%
  • Sugar 5.5g 6%
  • Fat 15.5g 22%
  • Saturates 5.6g 28%
  • Protein 22.9g 51%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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