Beef
Noodles and beef served in a tasty broth and topped with an array of veggies. The broth is flavoured with organic chicken stock from urban forager which is made only from real veggies and contains no fillers nor palm oil.
Gluten friendly option - wheat noodles are replaced with rice noodles.
No beef option - beef mince is replaced with chicken mince.
Gluten friendly option - wheat noodles are replaced with rice noodles.
No beef option - beef mince is replaced with chicken mince.
1. Grate ginger and slice shallot. Add to a heated saucepan with 1 tbsp oil (see notes). Sauté over medium heat for 1-2 minutes. Add 1 1/2 litres water, chicken stock and 1/4 cup soy sauce. Bring to a simmer, cover and cook for 10 minutes.
2. Bring another saucepan of water to the boil. Add noodles and cook according to packet instructions or until cooked al dente. Drain and rinse in cold water.
3. Heat a frypan with 1/2 tbsp oil over high heat. Add mince and cook, breaking up lumps with a spoon, until browned and dry. Add 1/2 tbsp soy sauce and 1 crushed garlic clove.
4. Thinly slice or julienne carrot, roughly chop asian greens and remove corn kernels from cob. Cut lime into wedges. Arrange on a platter with bean shoots.
5. Season broth with 1 tbsp soy sauce and 1 tsp sugar.
Divide noodles (see notes), beef and vegetables between bowls then ladle over broth. Chop and sprinkle chives over the top. Serve with lime wedges.
Notes:
We used sesame oil for this dish for added flavour but use any oil of choice for cooking.
Rinse noodles again just prior to serving to help loosen.
Gluten friendly option - wheat noodles are replaced with rice noodles.
No beef option - beef mince is replaced with chicken stir-fry strips.
2. Bring another saucepan of water to the boil. Add noodles and cook according to packet instructions or until cooked al dente. Drain and rinse in cold water.
3. Heat a frypan with 1/2 tbsp oil over high heat. Add mince and cook, breaking up lumps with a spoon, until browned and dry. Add 1/2 tbsp soy sauce and 1 crushed garlic clove.
4. Thinly slice or julienne carrot, roughly chop asian greens and remove corn kernels from cob. Cut lime into wedges. Arrange on a platter with bean shoots.
5. Season broth with 1 tbsp soy sauce and 1 tsp sugar.
Divide noodles (see notes), beef and vegetables between bowls then ladle over broth. Chop and sprinkle chives over the top. Serve with lime wedges.
Notes:
We used sesame oil for this dish for added flavour but use any oil of choice for cooking.
Rinse noodles again just prior to serving to help loosen.
Gluten friendly option - wheat noodles are replaced with rice noodles.
No beef option - beef mince is replaced with chicken stir-fry strips.
Ginger 40g
Shallot 1
Chicken stock 1 jar (45g)
Wheat noodles 270g
Beef mince 400g
carrot 1
Asian greens 1 bunch
Corn cob 1
Lime 1
Bean shoots 1 bag (250g)
Chives 1/3 bunch
From your pantry:
oil (sesame or other), soy sauce, garlic clove (1), sugar
Shallot 1
Chicken stock 1 jar (45g)
Wheat noodles 270g
Beef mince 400g
carrot 1
Asian greens 1 bunch
Corn cob 1
Lime 1
Bean shoots 1 bag (250g)
Chives 1/3 bunch
From your pantry:
oil (sesame or other), soy sauce, garlic clove (1), sugar
