≡ Meat Recipes +

Asian Noodle Soup           SOURCE       TASTE.COM.AU           INGREDIENTS 4 cups (1L) beef stock 1 red onion, halved, sliced 2 garlic cloves, thinly sliced 4 cm-piece ginger, peeled, finely grated 2 star anise 1 cinnamon quill 2 tablespoons soy sauce 750 g beef chuck casserole steak, cut into 3cm pieces 1 tablespoon fish sauce 125 g vermicelli noodles 2 bok choy, trimmed, leaves separated 2 spring onions, thinly sliced 100 g snow peas, trimmed, sliced in half diagonally 1/4 cup coriander leaves, to serve 1 red chilli, thinly sliced INSTRUCTIONS 1.   Place stock, 1L (4 cups) water, onion, garlic, ginger, star anise, cinnamon and soy sauce in a large stock pot. Bring to boil over high heat. 2.   Add beef and reduce heat to low. Simmer, covered for 1 hour, skimming the surface when required. 3.   Remove lid and simmer for a further 30 mins. Add fish sauce, noodles, snow peas and simmer for 20 mins or until noodles are soften and vegetables are tender. 4.   Ladle soup into bowls and top with spring onions, coriander and chilli.