QUICK ASIAN
BEEF NOODLE BOWL
Whip up this quick, nutritious Beef Noodle Bowl using the NSC Asian Broth recipe as a base. There are so many ingredients you could include or swap in so get creative and use up what’s in the crisper!
Cook Style
Stove top / Versatile
Makes
1 L
Prep Time
10 mins
Cook Time
30 mins
Ingredients
Bowl
– 2 cups rice noodles, cooked and cooled
– 4 cups mixed finely sliced or julienne veggies such as Chinese cabbage, bok choy, carrot, broccolini
– 150g scotch fillet very finely sliced, 2mm
– 1 x soft boiled egg (6 minute cook) shelled and halved
– 4 cups steaming hot Asian Beef Broth
Garnish
¼ cup Finely sliced coriander and spring onion,
Optional bean sprouts to top
Seasoning
– Fish sauce
– Lime wedges (juice)
– Toasted sesame oil
– Chilli oil
Product Featured: The Natural Stock Co Beef Stock Concentrate
To Prepare
- Bring your broth to a simmer in a small pot, with a lid on, over medium high heat.
- Build the two beef bowls in the order of the ingredients list, placing half of each ingredient in two bowls.
- After pouring the steaming hot broth over the beef it will cook.
- Finish each bowl with the coriander and spring onions and season to taste with the listed items as you wish.
To serve
Top with boiled eggs if using, scatter with pepitas and serve with fresh coriander and lime wedges.
COOKS NOTES
The broth can be used as a foundation to add flavour to many Asian recipes, such as laksa or curries.