This is what I usually have for lunch nearly every day, as I have the priviledge of working from home these days. It gives me the warmth of soup, the ease of noodles, greens I sorely lack otherwise and… meat.
Here’s one I made earlier with tat soi – it’s the stem base in the middle
The chili part is optional.
The reasoning on the meat is to use a meat that has a strong flavour of its own. Chicken doesn’t really cut it.
Likewise, if you do a vegetarian variation, look for something with a stronger taste to take the meat’s place. Beans and veg stock may not work quite so well, perhaps mushrooms (I eat neither beans nor mushrooms, so I can’t say…)
- Preparation: 5min
- Cooking: 5-10min
- 1/2 tsp ginger powder (or 1 tsp chopped ginger)
- 1/2 tsp garlic powder (or 2 cloves chopped garlic
- 1 tsp chili powder (or chili oil. optional)
- some chopped coriander
- 1 Tbsp of sesame oil
- 2 Tbsp dark soy sauce
- 1/4 beef stock cube (variation: use lamb or ham cube)
- 1 or 1/2 frying steak (variation: lamb [legjoint cut or steak] or gammon)
- 1 bundle of noodles (enough for one person)
- 2 spring onions
- 1 head of pak choi (variation: tat soi, or cavolo nero; all are fairly mild-tasting cabbage-type produce. I personally dislike normal cabbage)
- 40-50 cL boiling water (approx 1 cup)
1 small pot, 1 frying pan, 1 chopping knife, 1 chopping board
- Add spices, oil, soy and crumbled stock cube to cold pot
- Chop up the vegetables coarsley, add to pot
- Break up the noodles a bit (or not, as you wish) and add to pot
- Add boiling water to pot and turn on the heat. Water should be just enough to cover a half-inch over the ingredients, though remember that the noodles will absorb some of that. Simmer.
- Whilst this is simmering, start frying the meat. If beef or lamb, you could try doing it rare – if you dare
- Once meat is cooked to liking, transfer to chopping board to rest it a couple of minutes
- Once noodle soup is done, transfer to bowl
- Slice meat into small/bite-size strips, and layer on top of noodle soup in bowl