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:

CAESAR SALAD, partly make ahead, portable, Triple duty

Classic Caesar Salad, an old favourite that still pleases, anytime anywhere...

Caesar Salad: Simple, Delicious, Satisfying

The simple salad -- romaine lettuce, croutons and a lovely creamy dressing -  was all the rage a generation ago; in fact, in at least one restaurant it was practically the only salad on offer. Though it's still on the menu at the Covent Garden bistro, Joe Allen (favourite of theatre & film luvvies) Caesar Salad is less fashionable of late.  

It's a shame because Caesar Salad is wallet-friendly, satisfying, fantastically easy to put together and terrifically portable.  

It's also very versatile.  Some are happy with a big bowl of the salad as a meal, others love it with chicken, sausage or salmon. Vegetarians can dress it up with artichoke hearts and oven roasted tomatoes with extra shavings of parmesan -- and forgo the anchovies in the dressing.  If you're not vegetarian, try to include the anchovies - the flavour doesn't dominate and adds a wonderful layer of intesnsity.

As with all simple salads, good ingredients are essential.  The lettuce should be the freshest, crispest possible.  The croutons are lifted by good bakery bread; in fact, the croutons are a vital part of this dish. 

The easy dressing uses multiple ingredients to produce its deliciously complex character.  If you can't be bothered or if you're in frugal mode, a simpler version is offered in Salad Dressings.

All but the lettuce can be prepared ahead and stored in air-tight containers for up to 3 days but the fresher the better. 
  
Cost: £2
Feeds: 3-4

Ingred:
   1 large crisp lettuce, leaves washed & separated (if not organic blanch leaves in 9 parts water to 1 part vinegar 20mins)

Croutons
   3 cups good bread, in generous one inch cubes
   3 tbsp good olive oil
   salt
   1 garlic clove, grated (opt)

Dressing
   6 drained anchovy fillets* (opt but is a pretty vital flavour ingredients)
   1 large or two small garlic cloves, grated
   2 large egg yolks
   2 tablespoons white wine vinegar or lemon juice
   3/4 tsp Dijon mustard
   2 tablespoons olive oil
   1/2 cup dairy or plant yoghurt OR light vegetable oil
   1/2-1 tsp Worcestershire sauce (opt)
   4-5 tbsp finely grated Parmesan, plant or dairy (for the frugal, any other hard waxy cheese (dairy or plant, finely grated)
   pepper and a little salt

Variations:
     Chicken
     Crispy Bacon200 ml cold buttermilk     Flaked Salmon
     Sausage (wild meat preferred)

Vegetarian: artichoke hearts and roasted tomatoes

Method:

Salad:
Dry lettuce leaves in a clean tea towel or salad spinner; refrigerate

Croutons

1. Preheat oven to 350F, 180c
2. Mix olive oil with salt and garlic if using; pour over bread cubes, toss well
3. Spread out in in a single layer on a baking sheet (with low sides); bake 7-10 mins, stirring at least once, or until golden and crisp -- keep an eye out, they burn easily
4. Cool and salt generously
5. Set aside (store in airtight tin for up to 4 days)

Dressing

1. Combine all ingredients except yoghurt;  whizz with stick or bowl blender until ingredients are incorporated
2. Add yoghurt and blitz until thick and creamy
3. Taste for seasoning
4. Refrigerate before use

 To Serve
 (per person)

1. Tear lettuce into large bite sized pieces
2. Add enough dressing to coat but not overwhelm the leaves (2-3 tablespoons should do it)
3. If serving with protein or other additions, add and stir
4. Scatter a handful of croutons on top

*M&S, 100gm,

   Tips:

• For picnics, assemble on site
• Some anchovy fillets have barely any salt; if you can afford them and can use them elsewhere before they go off, the dressing will be even healthier 
• This dressing was part of one of the most popular meat fillings on the Gourmet Sandwich Platter for senior execs in a large City firm -- pre-cooked back bacon slathered with a generous dollop of Caesar dressing, layered between crispy lettuce in white sourdough bread 

                                                  More recipes onNavBar: RecipesII/Salads 

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This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.