Oriental Beef Noodle Broth

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Nothing described as a ‘broth’ ever inspired me to eat it until one ‘under-the-weather’ Friday when I was totally knackered from work and wanted something quick, tasty and ultimately revitalising! I came across this on a recipe card as part of Waitrose’s Love Life range and have adapted it slightly. It’s the kind of meal that makes your body feel like a temple of goodness. I never got the ‘chicken soup’ thing, for me if something was going to heal me, it had to involve steak or liver. I was anaemic for most of my teenage years so I guess dinners to make me feel strong and healthy always revolve around red meat. This is GENUINELY tasty, unlike the majority of boring broths that are hard to get flavour in to. Nice as a light week night meal, or a Saturday lunch.

100g Thai Taste Rice Noodles
2 x Beef Stock Cubes
1 small onion, finely chopped
3cm piece root ginger, peeled and thickly sliced
1 red chilli, seeded and thinly sliced
1 cinnamon stick
1 star anise
230g frying steak, trimmed of any visible fat
½ x 300g pack beansprouts
235g pack Green Pak Choi, thickly sliced
2 tbsp fresh coriander leaves
1 lime, cut into wedges, to serve

Method

1. Place the noodles in a large bowl, cover with a kettleful of boiling water and leave to soak for 15 minutes, stirring once or twice to make sure the noodles don’t stick together.

2. While the noodles are soaking, place the stock cubes, onion, ginger, chilli, cinnamon, star anise and 750ml boiling water in a large pan and bring back to the boil. Simmer for 10 minutes.

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3. Meanwhile, cook the steak in a non-stick frying or griddle pan for 2–3 minutes on each side, until nicely browned but still a little pink in the centre. Transfer to a plate, let it rest for 5 minutes, then slice thinly. I cook it slightly rarer than usual as it does continue to cook slightly when added to the broth

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4. Stir the beansprouts and pak choi into the broth and cook for 2 minutes or so until the vegetables are tender.

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5. Drain the noodles and divide between 2 bowls. Ladle over the broth and vegetables then top with the sliced beef and coriander. Serve with lime wedges for squeezing over.

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