Beef noodle soup
Serves: 1
Time to make: 20 mins
Total cost: $7.10
(at time of publication)
Ingredients
- 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 courgette, ribboned or sliced using a vegetable peeler
- 2 mushrooms, sliced
- ½ teaspoon salt-reduced beef stock granules mixed with 2 cups water
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.
HFG tip
A vegetable or julienne peeler is quick, easy to use and makes veges look very tempting.
Nutrition Info (per serve)
-
Calories 505cal
-
Kilojoules 2110kJ
-
Protein 38g
-
Total fat 19g
-
–Saturated fat 5g
-
Carbohydrates 45g
-
–Sugars 12g
-
Dietary fibre 6g
-
Sodium 580mg
-
Calcium 110mg
-
Iron 5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
