Beanthread Noodle Beef Soup

Name: Beanthread Noodle Beef Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 teaspoons sugar; 50g (2 oz) beanthread (transparent) noodles; 1.2 litres(2 pints) home-made chicken stock or quality store-bought fresh stock; 1 tablespoon Shaoxing rice wine or dry sherry; 2 teaspoons cornflour, mixed with 1 tablespoon cold water; 2 teaspoons dark soy sauce; 1 tablespoon light soy sauce; 175g (6 oz) minced beef; 2 teaspoons sesame oil; salt and freshly ground black pepper, to taste

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

This is a fast and satisfying soup. If you are new to them, see the ingredients section for instructions about using beanthread noodles.

Ingredients

50g (2 oz) beanthread (transparent) noodles
1.2 litres(2

Asia
China
Soup

Method

Soak the noodles in hot water for 15 Minutes. When soft, drain well and discard the water. Cut into 7.5cm (3in) lengths, using scissors or a knife. Set aside.
Pour the stock into a wok and bring to the boil. Add the beef, beanthread noodles, soy sauces, rice wine or sherry, sugar, salt and pepper and turn the heat down to moderate. Gently simmer for about 4 Min