Asian Beef and Noodle Soup
Ready in 15 minutes flat, quick and hearty Asian beef noodle soup.
Ingredients
| 1 | tablespoon |
ginger
grated or minced very finely |
|
| 2 | cloves |
garlic
minced |
|
| ½ | teaspoon |
chinese five spice powder
see recipe in links below |
* |
| 8 | cups |
chicken broth
low salt or sodium reduced |
|
| 2 | tablespoons |
fish sauce
|
|
| 12 | ounces |
ramen noodles
4 packages, throw away the seasoning packet |
|
| 1 | pound |
beef, flank steak (london broil)
cut in half lengthwise and then into thin strips |
|
| 6 | ounces |
bok choy
|
|
| 1 | cup |
snow pea pods
|
* |
| 4 | tablespoons |
cilantro
fresh chopped, optional |
|
| 1 | small |
red chili peppers
sliced, optional |
* |
Directions
This recipe uses 4 packages of instant ramen noodles.
Get rid of the flavor packet, they always have way too much salt and artificial flavors.
In a large pot, add the ginger, garlic, Chinese five spice powder and chicken stock.
Cover and bring to the boil over high heat. Reduce heat to medium-low and simmer for about 5 to 10 minutes. Increase heat to medium.
Add the ramen noodles and cook, stirring gently for about 2 minutes.
Stir in the beef strips and cabbage. Cook, stirring occasionally until the beef is cooked and cabbage has wilted, 3 to 4 minutes.
Add fish sauce, stir and check seasoning.
Before serving, add cilantro saving some to garnish the top of each bowl of Asian Beef and Noodle soup.
Add noodles to simmering broth and cook, stirring occasionally, until nearly tender, about 2 minutes.
Stir in beef, bok choy a nd snow pea pots and simmer until vegetables are tender and beef is cooked through, about 2 minutes.
Add cilantro and red chilli peppers if needed.
Serve warm.
Nutrition Facts
Serving Size 724g (25.5 oz)
