Scoff | Spicy Beef Noodle Soup | Eat Clean 3 @ScoffTV | Uploaded June 2015 | Updated October 2024, 7 hours ago.
Tess Ward shows you once again that eating clean can be fun and tasty. Here she shows you how to make a spicy beef noodle soup, a perfect filling meal with a touch of spice.
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INGREDIENTS:
1 ltr Beef Stock
1 tsp Superfine or Caster Sugar
20 ml Rice Vinegar
1 Packet of Buckwheat Noodles
2 Spring Onions
1 1/2 Red Chillies
Handful of Chopped Coriander
Handful of Chopped Mint
100 g Sliced Roast Beef
2 Hard Boiled Eggs
Salt and Pepper
Toasted Sesame Seeds
STEP 1: BEEF STOCK
In a medium saucepan, heat the beef stock over low heat. Stir in 1tsp rice vinegar and season with salt and pepper and then bring up to a simmer. Leave to simmer for 20-25 mins.
STEP 2: NOODLES AND EGGS
Add your two eggs to a pan of cold water and then bring to a boil. Leave the eggs to cook for 4-5 minutes and then remove and run them under cold water and remove the shell. Put to one side. Make the noodles according to the instructions on the package. Rinse well with cold water and massage to remove excess starch. Drain and set aside.
STEP 3: SLICE REMAINING INGREDIENTS
While the stock is warming through, slice the mint and coriander, the chilli and the spring onions.
STEP 4: ASSEMBLE IN BOWLS
When your broth is ready add half the chopped herbs, chilli and spring onions to the broth, along with the cooked noodles. Give everything a stir and then divide the noodles, broth, beef and eggs between 4 large bowls.
STEP 5: GARNISH AND SERVE
Sprinkle over the remaining herbs, chilli and spring onions and give the broth a final seasoning. Sprinkle over some toasted sesame seeds before serving.
Tess Ward shows you once again that eating clean can be fun and tasty. Here she shows you how to make a spicy beef noodle soup, a perfect filling meal with a touch of spice.
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/spicy-beef-noodle-soup
INGREDIENTS:
1 ltr Beef Stock
1 tsp Superfine or Caster Sugar
20 ml Rice Vinegar
1 Packet of Buckwheat Noodles
2 Spring Onions
1 1/2 Red Chillies
Handful of Chopped Coriander
Handful of Chopped Mint
100 g Sliced Roast Beef
2 Hard Boiled Eggs
Salt and Pepper
Toasted Sesame Seeds
STEP 1: BEEF STOCK
In a medium saucepan, heat the beef stock over low heat. Stir in 1tsp rice vinegar and season with salt and pepper and then bring up to a simmer. Leave to simmer for 20-25 mins.
STEP 2: NOODLES AND EGGS
Add your two eggs to a pan of cold water and then bring to a boil. Leave the eggs to cook for 4-5 minutes and then remove and run them under cold water and remove the shell. Put to one side. Make the noodles according to the instructions on the package. Rinse well with cold water and massage to remove excess starch. Drain and set aside.
STEP 3: SLICE REMAINING INGREDIENTS
While the stock is warming through, slice the mint and coriander, the chilli and the spring onions.
STEP 4: ASSEMBLE IN BOWLS
When your broth is ready add half the chopped herbs, chilli and spring onions to the broth, along with the cooked noodles. Give everything a stir and then divide the noodles, broth, beef and eggs between 4 large bowls.
STEP 5: GARNISH AND SERVE
Sprinkle over the remaining herbs, chilli and spring onions and give the broth a final seasoning. Sprinkle over some toasted sesame seeds before serving.
