November 4, 2016
For a quick and impressive dinner, this noodle soup packs a punch. Make with your own broth or bought stock.
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