Noodle Soup

November 4, 2016

For a quick and impressive dinner, this noodle soup packs a punch. Make with your own broth or bought stock.

  • Yields: 6 Servings


1.5-2litres broth/stock

250g beef (escalope, rump or fillet) or pork tenderloin or chicken fillet (skinless)

250g packet wheat ribbon noodles

500g selection of crisp seasonal veg & herbs (Calabrese broccoli, cauliflower, leeks, sugar snaps, French beans, red peppers etc – all cut into small pieces)

Bunch of spring onions – chopped into ½ cm rings

1 red chilli – deseeded and chopped into thin rings

Handful of coriander, flat leaf parsley, rocket etc)


1Cut meet into thin ribbons and marinate in 2 tbsp each of toasted sesame oil and soya sauce

2Cook the noodles in salted boiling water, strain and return to the pan to keep warm

3Bring the stock to the boil (see Broth of God recipe or use own stock) and add the vegetables

4Cook for a couple of minutes and add the meat. It will be cooked by the time the broth has come back up to temperature

5Divide the noodles into bowls, spoon over the meat and vegetables, pour over the broth and garnish with spring onions, herbs and chilli

6Eat immediately before the noodles go soggy