Easy Asian Beef Noodle Soup
600 ml Ready made liquid beef stock
2 tbsp light soy sauce
2 tbsp chilli sauce
2 cm piece ginger peeled and cut into matchsticks
2 carrots peeled and cut into matchsticks
100 g tight white button mushrooms, sliced
2 heads pak choi, thinly sliced
Fresh sweetcorn cut from 1 cob
2 bundles rice noodles (about 100 g)
250 g fillet of beef (cut from the narrow end), thinly sliced
4 spring onions, shredded
2 tsp toasted sesame oil
1 tbsp toasted sesame oil to serve
- Into a large broad-based pan pour the stock, soy sauce, chilli sauce and ginger and bring to the boil.
- Add the carrots and mushrooms and cook for 2 minutes; add the corn and noodles and pak choi and simmer for 3 minutes.
- Then add the beef slices and shredded onion and heat through to just set the beef.
- Stir in the sesame oil and serve the soup in bowls with some sesame seeds sprinkled over each.