Life Food & Drink

Sunday 26 February 2017

Vietnamese beef noodles

Neven Maguire

Vietnamese beef noodles
Vietnamese beef noodles

Serves four

You will need

450g/1lb straight-to-wok thin noodles

1.2 litres/2 pints chicken stock

1 tsp freshly grated root ginger

Sunflower oil, for brushing

350g/12oz minute steaks, very thinly sliced

1 tbsp sweet chilli sauce

150g/5oz baby corn, halved

150g/5oz mange tout, trimmed

200g/7oz pak choi, cut on the diagonal into 4cm/1½in pieces

1 tsp cornflour

4 tbsps dark soy sauce

Juice of 1 lime

150g/5oz fresh bean sprouts

Fresh coriander and mint leaves

Method

Place the noodles in a heatproof bowl and pour over enough boiling water to cover. Set side for five minutes until softened or as per packet instructions.

Pour the stock into a large pan with the ginger and bring to the boil.

Heat a griddle pan until very hot, then lightly oil. Brush the steaks with the chilli sauce. Place them on the hot griddle and cook for two minutes on each side, then transfer to a plate and set aside.

Add the baby corn to the stock with the mange tout and pak choi. Mix the cornflour with a little water in a bowl, then stir into the pan. Return to a simmer and then cook for two minutes until tender.

Add the soy sauce and lime juice, stirring to combine.

To serve, drain the noodles and divide among warmed bowls. Add the bean sprouts and ladle over the flavoured stock. Thinly slice the rested steaks and add to the bowls. Scatter the coriander and mint leaves over the top.

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