Aromatic Chilli Beef Noodle Soup

Name: Aromatic Chilli Beef Noodle Soup
Yield: Serves 1
Ingredients: 1 clove garlic, smashed but whole; 1 cm fresh ginger peeled and chopped (or put through garlic crusher); ¼ teaspoon ground cinnamon; 1 dried chilli; small clump Thai basil, about 2 tablespoons or so when chopped, or 2 tablespoons coriander, chopped; 1 teaspoon piri-piri or chilli sauce; 75 g (small bunch) pak choi, chopped; 2 teaspoons soy sauce; 1 clove garlic, finely chopped; 1 teaspoon sugar; 50 g sugar-snaps, cut into 2–3 pieces each; 60 g dried egg noodles; 120 g steak; 400–500 ml stock; 1 cm piece fresh ginger

Preparation info

Serves
1

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

This satisfies just about every principle of low-fat cookery as far as I’m concerned: it’s filling, fragrant, resonant with flavour and beautiful to look at; it feels like a treat. And there’s a lot of it. Defatted real stock is best, but you can use good stock cubes, or instant dashi.

Ingredients

60 g dried egg noodles

Main course
Soup

Method

Cook the noodles as directed on the packet, drain, rinse in cold water and drain again. Reserve till needed.

Heat the stock with its allocated aromatics, bring to the boil, then leave to simmer, covered, while you get on with the beef.

In a bowl mix up all the beef seasonings and then put the beef in, wipe around the bowl to cover one side of the beef with the chilli–cinnamon mi