Asian Beef and Noodle Soup
Ready in 15 minutes flat, quick and hearty Asian beef noodle soup.
grated or minced very finely
chinese five spice powder
see recipe in links below
low salt or sodium reduced
4 packages, throw away the seasoning packet
beef, flank steak (london broil)
cut in half lengthwise and then into thin strips
snow pea pods
fresh chopped, optional
red chili peppers
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.