Tuesday, 18 October 2016

Chilli Beef Noodle Soup

I'm not quite sure whether this is more of a light stew than a soup?! Somehow, I always end up asking myself this very same question every time I set out to make a simple soup. But, that's besides the point. This flavourful dish is inspired by Yukgaejang, one of my favourite Korean dishes. Seeing as we've made it to Tuesday without any mishaps; I thought I'd cook up a satisfying yet drool worthy meal. One that's sure to keep you coming back for more; well, at least that's what my boyfriend says.


What you need:
  • 2 teaspoons Sesame Oil
  • 2 tablespoons Shaohsing Cooking wine
  • 1 tablespoon vegetable oil
  • 1 small red chilli, desseded and chopped
  • 2 chopped garlic cloves
  • 2 spring onions, chopped 
  • Pack of baby corn
  • 2 tablespoons light soy sauce
  • 5 cups vegetable stock 
  • Black pepper powder
  • Finely chopped bunch of spring greens
  • Red onion, chopped
  • 1 small cabbage, chopped
  • Beansprouts
  • Spinach
  • Ginger powder
  • 1 pack of Noodles
  • Salt to taste
  • Morrisons Beef Topside Joint (cut into small pieces)
Method:
  1. Heat up vegetable oil in a saucepan on high heat, then fry the garlic, spring onions, red chilli, cabbages and beansprouts. You'll notice that most of these will turn golden brown.
  2. In a separate pan, heat up oil then fry chopped beef until cooked and golden brown. Whilst that's frying up, boil some water and add to noodles in a large pot. Cook noodles for 10 minutes until soft then drain.
  3. In that large pot, add 5 cups of stock to the noodles, the fried vegetables, spinach, and soy sauce then bring to boil. Place heat on low add sesame oil, shaohsing cooking wine, garlic powder and salt to taste.
  4. Cover with a lid and leave to cook for 15 minutes. The soup will thicken.
  5. Spoon into serving bowl and serve!




Such a delicious meal that's so easy to make!


Chia̍h khì!
Nokhuthula xo

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