REVIVING BEEF NOODLE SOUP WITH A TOMATO TWIST

After a really nasty debilitating 'flu, all 67 wants is a bowl of noodles in broth with a little protein and salad. 

Asian Beef Noodle Soup with a Tomato Twist
with Cucumber & Chinese Cabbage Salad

Asian Beef Noodle Soup is nutritious and satisfying but low on calories and fat.  And doesn't bust the budget.

Inspired by tv food show Diners, Drive-Ins and Dives, 67 added fresh tomatoes lightly seasoned and briefly cooked.  What a revelation. 

The tomatoes added a sweetness and freshness that was incredibly pleasing and enhanced the dish overall.    Who would have thought that a basically Italian thick sauce would brighten up Asian noodles?   

Most people by now are craving fresh salad, fruit and veg. Satisfy the cravings with this recipe -- it won't disappoint.    

The recipe calls for beef but poultry or tofu can be used instead. 

Cost: £1. 50 
Feeds: 1 but easily multiplied

Ingred:
   1 nest of thin or medium egg (or other non-wheat) noodles
   1 cup good chicken or turkey stock (granules will do but won't be as nice) 
   100-150 gm rump steak
   2-3 medium tomatoes, skinned & coarsely chopped

Method:

1. If you don't have a sharp knife, place meat in freezer 20 mins
2. Boil a kettle of water 
3. To skin tomatoes: drop into a deep bowl, cover with boiling water, leave for 3 mins; drain, peel away skin
4. Heat a medium pan over high, add a generous tsp groundnut or other vegetable oil; add tomatoes; reduce heat slightly; cook for 5 mins or until sloppy & losing their shape.  Remove from heat, add 1-2 tbsp water
5. Place noodles in a deep bowl; cover with boiling water; leave 5 mins, stirring occasionally to separate noodles; drain & place in a warmed bowl
6. Slice rump steak as thinly as possible
7. Bring stock to the boil; reduce heat 
8. As soon as the noodles are ready, add steak to stock; stir just until all the pink has gone -- about a minute but don't worry the meat will continue cooking
9. Pour beef and stock over noodles
10. Ladle tomatoes over the centre of the noodles
11. Garnish with finely chopped chives or spring onion

Tip:

Leftover tomato could be used for makeshift Shusuka Breakfast Eggs: serve poached or lightly fried eggs over warmed tomatoes garnished with basil  

Diners, Drive-ins & Dives Food Channel UK: Freeview 41, Sky 241, Virgin 291, Freestat 149

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.