Asian-style chicken noodle soup
Use rice noodles in this Asian-style chicken soup for an authentic feel
Quick beef & broccoli noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 blocks egg noodles
- 1 head broccolicut into small florets
- 1 tbsp sesame oil
- 400g pack beefstir-fry strips
- sliced spring onion
For the sauce
- 3 tbsp low-salt soy sauce
- 2 tbsp oyster sauce(not oyster stir-fry sauce)
- 1 tbsp tomato ketchup
- 2 garlic clovescrushed
- 1 thumb-sized knob gingerpeeled and finely grated
- 1 tbsp white wine vinegar
Nutrition: per serving
- kcal352
- fat9glow
- saturates2g
- carbs39g
- sugars5g
- fibre4g
- protein33g
- salt3g
Method
step 1
Start by making up the sauce. Mix the ingredients together in a small bowl. Boil the noodles according to pack instructions. A minute before they are ready, tip in broccoli.
step 2
Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for 2-3 mins until well browned. Tip in the sauce, give it a stir, let it simmer for a moment, then turn off the heat. Drain the noodles, stir into the beef and serve straight away, scattered with spring onions.
