Beef noodle soup

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 1

Time to make: 20 mins

Ingredients

More weights & measures

40g rice noodles
125g lean steak
2 teaspoons oil or spray oil
1 shallot, finely chopped
1 teaspoon lemongrass paste
1 spring onion, sliced
2 medium carrots, ribboned or sliced using a vegetable peeler
1 courgettezucchiniX, ribboned or sliced using a vegetable peeler
2 mushrooms, sliced
½ teaspoon salt-reduced beef stock granules mixed with 2 cups water

Instructions

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1 Place the noodles in a bowl and pour over boiling water. Leave to stand for 4 minutes. Heat a pan until hot. Add steak and cook for 2-3 minutes on each side or to your liking. Set to one side. Drain noodles.

2 Heat a non-stick pan with oil and cook shallot for a few minutes until softened. Add paste and cook for a few minutes more. Add veges, mushrooms and stock. Heat through.

3 Slice beef thinly and add to soup with noodles. Heat through before serving.

HFG tip

A vegetable or julienne peeler is quick, easy to use and makes veges look very tempting.

Nutrition Info (per serve)

Calories 505 cal

Kilojoules 2110 kJ

Protein 38 g

Total fat 19 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 12 g

Dietary fibre 6 g

Sodium 580 mg

Calcium 110 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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