Curries, Asian-style

Beef noodle soup

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Serves: 1
Time to make: 20 mins

Total cost: $ 7.10

(at time of publication)


Beef noodle soup

  • Ingredients

  • Nutrition Info.(per serve)

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

  • Nutrition Info

    • Kilojoules 2110kJ

    • Calories 505cal

    • Protein 38g

    • Total fat 19g

    • Saturated fat 5g

    • Carbohydrates 45g

    • Sugars 12g

    • Dietary fibre 6g

    • Sodium 580mg

    • Calcium 110mg

    • Iron 5mg

    Instructions

    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.


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    HFG tip

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

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    Author: Sarah Swain - Food writer, stylist and recipe creator
    Photographer: Devin Hart
    First published: Jul 2015
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