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    Spicy Thai Noodle Soup With Sliced Aberdeen Angus Steak

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      Spicy Thai Noodle Soup With Sliced Aberdeen Angus Steak

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    Spicy Thai Noodle Soup With Sliced Aberdeen Angus Steak

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 50g Sharwood's Medium Rice Noodles
    • 500ml pack Waitrose Cooks' Ingredients Beef Stock
    • 1 Thai red chilli, deseeded and sliced
    • 2cm piece fresh root ginger, peeled and cut into thin strips
    • 1 tbsp Thai fish sauce
    • Juice of 1 lime
    • Pinch of sugar
    • 250g piece lean Aberdeen Angus sirloin steak, trimmed of all fat
    • 20g pack fresh coriander, roughly chopped


    1. Place the noodles in a heatproof bowl and cover with boiling water. Leave for 5 minutes then drain. Pour the stock into a saucepan with 300ml cold water. Bring to a boil then add the chilli, ginger and fish sauce. Reduce the heat and simmer gently for 10 minutes, then stir in the lime juice and sugar.
    2. Meanwhile, heat a frying pan until hot, then add the steak and sear for 2-3 minutes on each side. Remove from the pan, cover with foil and leave to rest for 5 minutes.
    3. Divide the noodles between two serving bowls. Thinly slice the steak into strips and arrange on top of the noodles. Stir the coriander into the stock and ladle over the noodles and steak.

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    Cook's tips

    If you prefer chicken soup, replace the beef stock with chicken stock. When simmering, drop in a chicken breast fillet and poach for 8-10 minutes, until cooked through. Remove and tear into shreds. Continue from Step 3, substituting chicken for steak.


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