Love Life Fragrant Beef Noodle Soup

Name: Love Life Fragrant Beef Noodle Soup
Ingredients: 3 1/2 ounces rice noodles Thai Taste; 2 beef stock cubes x Kallo Organic Very Low Salt; 1 onion small, finely chopped; 1 3/16 inches root ginger piece, peeled and thickly sliced; 1 red chilli seeded and thinly sliced; 1 cinnamon stick; 1 star anise; 1/2 pound steak frying, trimmed of any visible fat; 2/3 pound beansprouts pack; 1/2 pound pak choi pack Waitrose Green, thickly sliced; 2 tablespoons coriander leaves fresh; 1 lime cut into wedges, to serve

12 ingredients

5 steps

Ingredients

3 1/2 ounces rice noodles Thai Taste
2 beef stock cubes x Kallo Organic Very Low Salt
1 onion small, finely chopped
1 3/16 inches root ginger piece, peeled and thickly sliced
1 red chilli seeded and thinly sliced
1 cinnamon stick
1 star anise
1/2 pound steak frying, trimmed of any visible fat
2/3 pound beansprouts pack
1/2 pound pak choi pack Waitrose Green, thickly sliced
2 tablespoons coriander leaves fresh
1 lime cut into wedges, to serve

Directions

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.
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.
4

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