Beef noodle soup

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

Photographer: Devin Hart

First published: Jul 2015

Serves: 1

Time to make: 20 mins

Total cost: $7.10

(at time of publication)

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 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.

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