11 Apr beef noodle soup
I love how a bowl of noodle soup can transcend the seasons; for me, it works as a mid-week supper at any time of the year. We’ve thrown in sugar snap peas but you can use shredded pak choi, a handful of mange tout or even some broccoli florets if you’d prefer.
Simple Beef Noodle Soup (serves 2)
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 tablespoon of olive oil
1 sirloin steak
900ml chicken stock
1 teaspoon of finely grated ginger
1 garlic clove, finely grated
75g of Udon noodles
1 handful of sugar snap peas
1 tablespoon of freshly chopped coriander
½ a red chilli, finely sliced
1 lime, halved
- Heat a small frying over a medium to high heat. Rub the oil in the steak and season with a generous pinch of salt and pepper. Fry the steak on the hot pan for 3 minutes on each side. Take the pan off the heat and let the steak rest in the hot pan for 5 minutes.
- Pour the chicken stock into a saucepan and add the grated ginger and grated garlic. Simmer for 2 minutes. Add the sugar snap peas and simmer for a further 3 minutes.
- Meanwhile, add the noodles to a second saucepan of boiling water and cook for 3 minutes, or according to the packet’s instructions. I like to cook the noodles in a separate pot so that the broth doesn’t get too starchy.
- Divide the noodles between two bowls. Pour the chicken stock over the noodles. Divide the sugar snaps evenly between the bowls. Finely slice the steak and add to the bowls. Top with slices of red chilli and a slice of lime.
This recipe was first published in The Irish Independent on April 9th