Chilli Beef Noodle Soup Recipe | Abel & Cole
Chilli Beef Noodle Soup
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Prep: 10 mins
Cook: 10-15 mins
Buckwheat is actually a type of grass. In this soup it’s appearing as noodles swimming in a spicy broth and topped with high welfare British beef.
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696 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 chicken stock cube
  • A thumb of ginger
  • 1 garlic clove
  • 1 chilli
  • 1 tsp ground cinnamon
  • A head of pak choi
  • 2 spring onions
  • A 250g pack of beef stir-fry strips
  • 2 nests of buckwheat ramen noodles
  • A 50g sachet of sweet chilli sauce
From your kitchen
  • 1 ltr boiling water
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Large pan with a lid
  • Measuring jug
  • Bowl
  • Griddle or frying pan
  • Foil
  • Sieve
Step by step this way
  • 1.

    Crumble the stock cube into a pan. Pour in 1 ltr boiling water and stir to dissolve the stock cube. Peel and thickly slice the ginger. Peel and slice the garlic. Finely slice the chilli – flick out the seeds if you want less heat.

  • 2.

    Chuck the ginger, garlic and half the chilli into the pan. Measure out 1 tsp of the ground cinnamon and add to the pan. Cover and bring to the boil. Turn the heat down and simmer for 5 mins.

  • 3.

    While the stock simmers, separate and finely slice the pak choi leaves. Trim and finely slice the spring onions into long, thin shreds.

  • 4.

    Tip the beef stir-fry strips into a bowl. Drizzle in 1 tbsp oil and season. Warm a griddle or frying pan till it’s smoking hot.

  • 5.

    Fry the beef strips for 3-5 mins till just cooked through. Transfer to a plate and loosely cover with foil. Set aside to rest.

  • 6.

    Strain the stock through a sieve into a jug or another pan. Return the strained stock to the heat. Add 2 nests of buckwheat noodles and any thick pak choi stems. Simmer for 3-4 mins to cook the noodles.

  • 7.

    Taste the soup and season with salt and pepper. Ladle the noodle soup into two large bowls. Sprinkle over the pak choi leaves and shredded spring onions.

  • 8.

    Top the soup with the cooked beef strips and the remaining sliced chilli. Drizzle over the sweet chilli sauce and serve.