Aromatic Chilli Beef Noodle Soup

Preparation info
  • Serves


    • Difficulty


Appears in

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.


  • 60 g dried egg noodles


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