PENSIONERS' DELIGHT BEEF NOODLE SOUP : with a twist, quick, healthy, some prep-ahead

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first posted 2019

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.  It doesn't bust the budget and is quick and easy to prepare.

Inspired by tv food show Diners, Drive-Ins and Dives, lightly seasoned and cooked fresh tomatoes were added to the mix.  What a revelation!

The tomatoes add a sweetness and freshness that is incredibly pleasing. It's a great dish to bridge the summer-autumn gap.    

The recipe calls for rump steak but casserole steaks beaten with a mallet to tenderise or meatballs will also do.  If something lighter is preferred, try poultry or prawns.

Cost: £2.00'ish 
Feeds: 1 but easily multiplied for 2 or a family

Ingred:
   1 nest of thin or medium egg (or other) 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

Simple Cucumber Chinese Cabbage Salad

30gm/1oz thinly finely shredded Chinese cabbage (or normal cabbage)
20gm/3/4 oz finely sliced cucumber
1/4 cup vinegar (any type)
1 tsp sugar

1/1-1.5 tsp soy sauce according to taste

pinch of sesame seeds

Method:

1. Boil a kettle of water;  drop tomatoes into a deep bowl, cover with boiling water, leave 3 mins; drain, peel away skin 
2. Heat a medium pan over high, add a generous tsp groundnut or other veg oil; add tomatoes; reduce heat slightly; cook  5 mins or until sloppy & losing their shape.  Remove from heat, add 1-2 tbsp water
3. If using casserole steak, bash with a meat mallet or rolling pin until flattened and tender.
4. If using raw meatballs, drop into boiling water 5 mins or until there is no pink inside  (steps 2-5 can be done the right before)
5. When ready to cook, if you don't have a sharp knife, place meat in freezer 20 mins
6. Mix salad ingredients, making sure vegetables are covered with liquid
7. Place noodles in a deep bowl; cover with boiling water; leave 5 mins, stirring occasionally to separate noodles; drain & place in a warmed bowl
8. Slice steak as thinly as possible 
9. Bring stock to the boil; reduce heat 
10. As soon as the noodles are ready, add steak to stock; stir just until all the pink has gone -- about a minute (the meat will continue cooking)
11. Pour beef and stock over noodles
12. Ladle tomatoes over the centre of the noodles
13. Garnish with finely chopped chives or spring onion
14. Drain cabbage salad; serve on the side

Comments: 'I had this after a bad bout of 'flu and it really revived me.  The combo of silky noodles, savoury broth, tender meat & sweet tomatoes was really delicious.'

Tips:

• Leftover tomato could be used for makeshift Shusuka Breakfast Eggs: serve poached or lightly fried eggs over warmed tomatoes garnished with basil 
• If you want a lighter protein, try poultry, prawns or tofu

                                                                              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.