Quick Beef Noodle Soup Recipe
Simple ingredients get an Asian twist in this Chinese and Taiwanese influenced beef noodle soup, super quick to make and full of big flavours!
Servings 2 Servings
Calories 526kcal
Ingredients
- 250 g Flank Steak 9oz
- 1 Small Carrot 75g
- 2-3 Spring Onions
- 2 Garlic Cloves
- 35 g Ginger 1 Thumb-Sized Piece
- 25 g Dried Chinese Mun Mushrooms ⅔ Cup
- 250 ml Boiling Water ½ Cup
- 500 ml Beef Stock 2 Cups
- 1 tablespoon Light Soy Sauce
- 3 tablespoon Dark Soy Sauce
- 2 tablespoon Rice Wine
- 75 g Baby Spinach 2 Cups
- 75 g Udon Noodles 2½oz
- 2 tablespoon Oil
- ¼ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Begin by soaking the dried mushrooms in the boiling water for 10 minutes.
- Whilst these are soaking, cut your spring onions and carrots into batons 2-3cm (¾-1¼") long and as thin as you can.
- Finely slice your garlic cloves.
- Peel the ginger and cut it into batons as thinly as you can.
- Slice your beef across the grain into 2-3mm (⅛") thick slices 4-5cm (1¾-2") long.
- Heat a wok over a fierce heat and then add half of the oil.Season the beef with salt and pepper, then stir fry until nicely coloured (2 minutes). Remove the beef and set it aside.
- Return the wok to the heat, add the remaining oil and then stir-fry the garlic, ginger, carrots, and spring onions for 2 minutes.
- Add in the rice wine, followed by the soy sauces and beef stock, then the dried mushrooms and the steeping liquid.
- Bring this to a boil and then reduce to a simmer for 5 minutes.
- Add the noodles and simmer for 2 minutes.
- Add the beef and spinach, cook for a final 30-60 seconds and serve immediately.
Nutrition
Serving: 1 | Calories: 526kcal | Carbohydrates: 27g | Protein: 45g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 99mg | Sodium: 2076mg | Fiber: 4g | Sugar: 4g
