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.
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Ingredients
| 8 oz | No Yolks® Fine |
| 3 Tbsp | canola oil, divided |
| 8 oz | sirloin beef, thinly sliced |
| 1/4 tsp | salt |
| 1 | onion, thinly sliced |
| 1/4 tsp | pepper |
| 1 | red pepper, thinly sliced |
| 2 cups | packed shredded Napa cabbage |
| 1 cup | snow peas, trimmed |
| 3 | garlic cloves, minced |
| 1 Tbsp | ginger, minced |
| 1 | Thai chili pepper, thinly sliced |
| 4 tsp | curry powder |
| 3 Tbsp | soy sauce |
| 6 cup | reduced sodium chicken broth |
| 1/4 cup | oyster sauce |
| 3 Tbsp | rice wine vinegar |
| 2 Tbsp | ketchup |
| 1 tsp | brown sugar |
| 4 | green onions, thinly sliced |
Directions
- 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.
- 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.
- Stir in garlic, ginger, chili and curry powder. Cook for 30 to 60 seconds or until fragrant.
- Stir in broth, oyster sauce, soy sauce, vinegar, ketchup and sugar; bring to a boil.
- 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.
- Sprinkle with green onions before serving.
Tips
Make sure to follow the correct amount of the aromatics used in this recipe to get the best result. Add cilantro as a garnish for a slight hint of extra flavor. Add your favorite chili oil or chili sauce for more heat.
