© 2018 Ching He Huang. All rights reserved.

Spicy Beef Noodle Soup

Serves : 2 Preparation 5 mins Cooking 95 mins Total 100
Nutrition facts: 789.00 calories 62.20g protein 109.80g carbs 34.80g sugars 11.20g fat 3.40g 12.80g fibre 1766.00mg sodium
Ingredients: 2 liters Filtered water 4 cloves, large-sized, peeled, lightly crushed Garlic 2-inch knob, peeled and sliced into 3 pieces Ginger 3 (87g), peeled Shallot 170g, top tailed, sliced to 1 inch round chunks Carrot 150g, large-sized, quartered Tomato 200g, top tailed, sliced into 1inch wedge chunks White Turnip 2 pcs Star anise 3 pinches Sea salt flakes 380g, stewing chunks, organic if possible Steak 4 tablespoons Lee Kum Kee Red braising sauce 1 tablespoon Lee Kum Kee Premium Dark Soy Sauce 1 tablespoon Lee Kum Kee Garlic Chilli Sauce For the noodles: 1 liter Water 200g, flat wheatflour Udon noodles 1 teaspoon Lee Kum Kee Pure Sesame Oil For the garnish: 120g Baby pak choy

Inspired by Hong Kong Beef Brisket Noodles at Chopsticks Kee, Ching makes her version of Spicy Beef Noodle Soup - perfect for a midweek supper.

Spicy Beef Noodle Soup

  1. Serves : 2
  2. Preparation time 5 Minutes
  3. Cooking time 1 Hours 35 Minutes
per serving

Cals


789.00

Protein (g)


62.20

Carbs (g)


109.80

Sugars (g)


34.80

Fat (g)


11.20

Sat Fat (g)


3.40

Fibre (g)


12.80

Sodium (mg)


1766.00

About the recipe

main courses

Inspired by Hong Kong Beef Brisket Noodles at Chopsticks Kee, Ching makes her version of Spicy Beef Noodle Soup - perfect for a midweek supper.

Ingredients
  • Filtered water - 2 liters
  • Garlic - 4 cloves, large-sized, peeled, lightly crushed
  • Ginger - 2-inch knob, peeled and sliced into 3 pieces
  • Shallot - 3 (87g), peeled
  • Carrot - 170g, top tailed, sliced to 1 inch round chunks
  • Tomato - 150g, large-sized, quartered
  • White Turnip - 200g, top tailed, sliced into 1inch wedge chunks
  • Star anise - 2 pcs
  • Sea salt flakes - 3 pinches
  • Steak - 380g, stewing chunks, organic if possible
  • Lee Kum Kee Red braising sauce - 4 tablespoons
  • Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
  • Lee Kum Kee Garlic Chilli Sauce - 1 tablespoon
For the noodles
  • Water - 1 liter
  • Udon noodles - 200g, flat wheatflour
  • Lee Kum Kee Pure Sesame Oil - 1 teaspoon
For the garnish
  • Baby pak choy - 120g

Steps

  • Heat 2 litres of water in a large stockpot, add the garlic, shallots, carrot, tomatoes, turnip, star anise, sea salt, beef, Lee Kum Kee Red braising sauce, Lee Kum Kee Premium Dark Soy Sauce and Lee Kum Kee Garlic chilli sauce. Simmer covered, cooking for 90 minutes on medium heat-low heat.
  • 10 minutes before the Broth is ready, bring 800ml of water to the boil. Add the Udon noodles, boil for 5 minutes until al dente, drain under the cold water, drizzle over pure sesame oil to prevent the noodles from sticking together. Set aside and divide into 4 serving bowls.
  • Bring 600ml of water in a large pot to the boil, blanch 10 halves of baby Pak choy for 5 seconds and the drain in ice water. Set aside.
  • To serve, divide the noodles into the serving bowls, pour over 3-4 ladles of the broth, beef and vegetables. Decorate with one-two pieces of blanched Pak choy in each bowl. Garnish with fresh coriander and serve immediately
Ingredients
  • Filtered water - 2 liters
  • Garlic - 4 cloves, large-sized, peeled, lightly crushed
  • Ginger - 2-inch knob, peeled and sliced into 3 pieces
  • Shallot - 3 (87g), peeled
  • Carrot - 170g, top tailed, sliced to 1 inch round chunks
  • Tomato - 150g, large-sized, quartered
  • White Turnip - 200g, top tailed, sliced into 1inch wedge chunks
  • Star anise - 2 pcs
  • Sea salt flakes - 3 pinches
  • Steak - 380g, stewing chunks, organic if possible
  • Lee Kum Kee Red braising sauce - 4 tablespoons
  • Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
  • Lee Kum Kee Garlic Chilli Sauce - 1 tablespoon
For the noodles
  • Water - 1 liter
  • Udon noodles - 200g, flat wheatflour
  • Lee Kum Kee Pure Sesame Oil - 1 teaspoon
For the garnish
  • Baby pak choy - 120g