POST-FLU BEEF NOODLE SOUP, triple-duty, low-fat, quick & easy

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

first pub 2019; updated Feb 2022

Budget Friendly Noodle Soup Bowl restores energy after 'flu,

(replace beef with poultry, prawns or tofu )

Asian Noodle Soup is the ideal comfort food when you've been ill and are on the road to recovery.  It's easy and soothing but has a few twists to hold interest.  

Fresh tomatoes add an unusual twist for Asian Noodles.  Lightly cooked and seasoned, they add a pleasing sweetness and freshness that perks up the tastebuds.  Who would have thought that an Italian-inspired sauce would brighten up Asian noodles?  

Nutritious and satisfying, Asian Noodle Soup is low on calories and fat.  It won't bust the budget and takes only a little time to prepare.

Many people who've had flu that is mainly gastric based start craving fresh salad, fruit, veg and a few comforting carbs as soon as they feel better.   This recipe won't disappoint.    

The soup pictured uses body-boosting beef; if something lighter is preferred, use poultry, prawns or tofu.  

Cost: £2.50'ish 
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  or vegetarian stock (granules will do but won't be as nice) 
   2-3 medium tomatoes, skinned & coarsely chopped

    100-150 gm rump steak or poultry or tofu

Salad:  handful of shredded cabbage or Chinese leaves

           a few thinly sliced cucumber

Garnish: finely chopped chives or spring onion

Method:

1. If you don't have a sharp knife, place beef in freezer 20 mins
2. Boil a kettle of water.   
3. Cut a small cross in the bottom of the tomatoes and drop them them into a deep bowl, cover with boiling water, wait 3 mins; drain.  Poke a sharp knife into the tomato skin; it should peel away easily; coarsely chop the tomato flesh
4. Heat a medium pan over high heat, add a generous tsp groundnut or other light vegetable oil
5. Add tomatoes; reduce heat slightly; cook  5 mins or until sloppy & losing their shape.  Remove from heat, add 1-2 tbsp water; keep warm
6. Place noodles in a deep bowl; cover with boiling water; leave 5 mins, stirring occasionally to separate noodles; drain & place in a large warmed bowl; set aside
7. Slice protein as thinly as possible
8. Bring stock to the boil; reduce heat; add protein; stir just until the pink has gone -- about a minute 
9. Pour protein and stock over noodles
10. Ladle tomatoes over the centre of the noodles
11. Garnish with finely chopped chives or spring onion
12. Serve salad on the side

Tip:

• Leftover tomato could be used for a makeshift Shusuka Breakfast Eggs: serve poached or lightly fried eggs over warmed tomatoes garnished with basil
• If you're still suffering from flu, See NavBar: How to...For the Sickbed  

adapted from Diners, Drive-ins & Dives Food Channel UK: Freeview 43

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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.