Posts tagged broth

Beef Noodle Soup

Go ahead! Slurp the soup and suck the noodles. Make joyful noises with your mouth without being embarrassed. And don’t bother with a spoon, either. Drink it straight from the bowl. Yes! That’s how Asian noodle soup dishes are properly consumed.

By the way, these noodles are available in your local Asian market. They usually come in a package of 10 single-serving portions, each rolled up in a ball. I personally prefer the thin ones but I ran out. So, thick ones it is, for now.

And to flavor the broth, I personally use special beef-flavored powder packet (like those found in ramen bags) or paste (usually bottled) that you can only find in Asian markets. But if you don’t know what you’re looking for (I admit, most of the labels aren’t in English and they don’t tell you what the stuff is for), I recommend you add any kind of stir-fry sauce, instead. Those are readily available in your local grocery store.

Basically, this is peasant fare. Meaning, you can put whatever you want in there and it’ll work. And usually, it’s the leftovers. Surprise, surprise!

Ingredients (1 serving):
1 ball Dried Chinese Egg Noodles
3 cups Napa Cabbage (or any veggie you want), chopped into small pieces
1/4 lb. Beef (or chicken), diced into strips
2 tbs. Scallions, julienned
1 1/2 cups Low-Sodium Chicken Broth (or any broth)
1 tbs. Stir-Fry Sauce (any kind)
1 tbs. Pure Sesame Oil
1/2 tbs. Chili Sauce (optional)

Directions:
Immerse the noodle ball in a pot of boiling water and cook for 5 minutes. Drain the water and transfer the cooked noodles in a serving bowl.

In the same pot, pour the broth and let it boil. Once boiling, add the stir-fry sauce and stir. Then, quickly add the meat and cabbage. Don’t worry if some of the cabbage is not immersed. They will wilt eventually. Cover and let cook for about 3-4 minutes. Take the lid off and stir until all the cabbage pieces are soaking in the broth.

Pour the broth mixture into the serving bowl over the noodles. Drizzle with sesame oil and garnish with scallions. And if you want some kick, add some chili sauce.

Comments (6) »