Shanghai Beef Noodle Soup

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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Where To Buy
Servings: 6
Prep Time: 15
Cook Time: 25
NoYolks Wavy Noodle

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

  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.
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