Quick Asian Beef Noodle Bowl

Whip up this quick, nutritious Beef Noodle Bowl using the NSC Asian Broth recipe as a base. There are so many ingredients you could include or swap in so get creative and use up what’s in the crisper!

Stove top / Versatile

Cook style

10 mins

Prep Time

30 mins

Cook Time

1 L

Makes

Stock Base

Ingredients

Bowl

2 cups rice noodles, cooked and cooled
4 cups mixed finely sliced or julienned veggies such as Chinese cabbage, bok choy, carrot, broccolini
150g scotch fillet very finely sliced, 2mm
1 x soft boiled egg (6 minute cook) shelled and halved
4 cups steaming hot Asian Beef Broth

Garnish

¼ cup finely sliced coriander and spring onion
Optional bean sprouts to top

Seasoning

Fish sauce
Lime wedges (juice)
Toasted sesame oil
Chilli oil

To Prepare

Bring your broth to a simmer in a small pot, with a lid on, over medium high heat.
Build the two beef bowls in the order of the ingredients list, placing half of each ingredient in two bowls.
After pouring the steaming hot broth over the beef it will cook.
Finish each bowl with the coriander and spring onions and season to taste with the listed items as you wish.

To serve

Top with boiled eggs if using, scatter with pepitas and serve with fresh coriander and lime wedges.

Cook's note

The broth can be used as a foundation to add flavour to many Asian recipes, such as laksa or curries.

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