Taiwanese · Lunch, Dinner

Taiwanese beef noodle soup

Deeply savoury five-spice beef broth with tender braised beef and wheat noodles.

Calories

713 kcal

Protein

53 g

Carbs

77 g

Fat

22 g

Prep

10 min

Cook

40 min

Per serving, for one person.

• Dairy free

Contains: gluten, egg, soy.

Ingredients

• 170 g Stewing beef
• 90 g Egg noodles
• 80 g Pak choi
• 15 g Spring onions
• 2 cloves Garlic
• 6 g Ginger
• 1 tbsp Soy sauce (reduced salt)
• 1 tsp Chinese five spice
• 1 tsp Chilli flakes
• ½ tbsp Sunflower oil
• 350 ml Vegetable stock

Method

1. Brown the beef in the oil for 4-5 minutes, then add garlic and ginger for 1 minute.
2. Add the stock, soy sauce, five-spice and chilli flakes, cover and simmer for 30-35 minutes until the beef is tender.
3. Cook the noodles according to packet instructions, then drain.
4. Blanch the bok choy in the broth for 2 minutes.
5. Divide the noodles into bowls, ladle over the beef and broth, and scatter with spring onion.

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