Shanghai Beef Noodle Soup

  • Servings: 6
  • Prep: 15
  • Cook Time: 25

Spiked with curry powder and hot chili peppers, this Asian inspired noodle soup delivers big bold flavors in a short amount of time.

Ingredients

8 ozNo Yolks® Fine
3 Tbspcanola oil, divided
8 ozsirloin beef, thinly sliced
1/4 tspsalt
1onion, thinly sliced
1/4 tsppepper
1red pepper, thinly sliced
2 cupspacked shredded Napa cabbage
1 cupsnow peas, trimmed
3garlic cloves, minced
1 Tbspginger, minced
1Thai chili pepper, thinly sliced
4 tspcurry powder
3 Tbspsoy sauce
6 cupreduced sodium chicken broth
1/4 cupoyster sauce
3 Tbsprice wine vinegar
2 Tbspketchup
1 tspbrown sugar
4green onions, thinly sliced

Directions

  1. Heat 2 Tbsp oil in Dutch oven or large saucepan set over medium-high heat. Cook beef, salt and pepper for 3 to 4 minutes or until starts to brown; transfer to plate.
  2. Add remaining oil to pan. Cook onion, red pepper, cabbage and snow peas for 3 to 5 minutes or until tender crisp. Transfer to plate with beef.
  3. Stir in garlic, ginger, chili and curry powder. Cook for 30 to 60 seconds or until fragrant.
  4. Stir in broth, oyster sauce, soy sauce, vinegar, ketchup and sugar; bring to a boil.
  5. Stir in pasta; cook for 8 minutes. Stir in beef and veggies. Cook for 2 to 3 minutes or until pasta and veggies are tender.
  6. Sprinkle with green onions before serving.

Tips

  • To thinly sliced beef with ease, freeze for a few hours until firm but not frozen through.
  • Substitute chicken broth with beef broth for bolder flavors.
  • Garnish with ground peanuts, cashews or sesame seeds if desired.