- 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
- 1 ltr boiling water
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- Large pan with a lid
- Measuring jug
- Bowl
- Griddle or frying pan
- Foil
- Sieve
- 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.