Asian Noodle Soup
1 litre water
1 tsp chicken stock
1 Tbsp soy sauce
2 Tbsp sweet thai chili sauce
3 broccoli florets
400g udon noodles or
200g wide rice noodles
400g rump steak
Fresh coriander (optional)
Heat water in a large pot with lid on.
Finely slice onion.
Cut carrot in half length ways. Slice finely.
Add onion, carrot and mushrooms to the pot.
Add stock and sauces.
Heat frypan for the steak.
Slice capsicum and cut up broccoli into small florets.
Cut courgette into half lenth ways. Slice finely.
Cook the steak. When blood comes to the top of the meat turn once. When blood rises again remove from pan and rest on a plate for 5 minutes.
Add noodles, capsicum and broccoli to soup.
Boil further 3 minutes then add courgette.
Add lime juice and pepper to taste.
Dish up noodles and veg. A large pasta spoon works best.
Top with meat and pour extra soup over if desired.
Sprinkle with coriander.
This recipe can be easily changed to suit what you have in your kitchen. Swap fresh vege for frozen stirfry vege. The steak can be swapped for chicken breast/thigh or beef schnitzel sliced and fried in a hot pan with a little oil. Don't be afraid to experiment.
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