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