Noodle Soup

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

Yields1 Serving
 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)
1

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

2

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

3

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

4

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

5

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

6

Eat immediately before the noodles go soggy

Ingredients

 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)

Directions

1

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

2

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

3

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

4

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

5

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

6

Eat immediately before the noodles go soggy

Noodle Soup
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