BROTHY BEEF NOODLE SOUP
Make and share this Brothy Beef Noodle Soup recipe from Food.com.
Provided by Dancer
Categories Steak
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
- Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles.
- Bring to a boil, reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 180.1, Fat 4.2, SaturatedFat 1.7, Cholesterol 61.7, Sodium 125.4, Carbohydrate 16.5, Fiber 1.9, Sugar 2.8, Protein 19.3
SPICY THAI NOODLE SOUP RECIPE
Spicy hot, sweet, salty, sour Thai Noodle Soup with fresh raw nutrient-rich ingredients. Gorgeous one-pot quick and easy meal idea which you can adjust to your liking. Ready within 20 mins!
Provided by Helene Dsouza
Categories Soup
Time 15m
Number Of Ingredients 15
Steps:
- Heat up a pan and add the oil. Add in the ginger and garlic and stir-fry a little bit on a higher flame.
- Next, add the red curry paste and stir-fry for 2 minutes on high heat.
- Reduce heat, then pour in the coconut milk and follow suit with the broth.
- Season with fish sauce and the brown sugar. Mix the contents.
- Add the Noodles to the soup. Cook the noodles soft on medium heat.
- Keep your serving bowl ready and add as much cabbage and white sliced spring onion bulb as you like. *see Note
- Then add the cooked noodles over the raw veggies and pour the soup over everything.
- Garnish with the lime juice, red chili flakes, fresh green chilis, crushed peanuts, fresh cilantro to your liking.
- Serve and enjoy hot.
Nutrition Facts : Calories 393 kcal, Carbohydrate 64 g, Protein 8 g, Fat 10 g, SaturatedFat 1 g, Sodium 3524 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
SPICY CHICKEN THAI NOODLE SOUP
A chunky hearty soup with a great blend of spices to warm you right to the bone. Optional: you can also add bean sprouts with the noodles.
Provided by ROB BELYK
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 8h30m
Yield 12
Number Of Ingredients 19
Steps:
- In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.
- In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
- Cook soup 8 hours on low or 5 hours on high.
- About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.
Nutrition Facts : Calories 131 calories, Carbohydrate 14.5 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 2 g, Protein 7.9 g, SaturatedFat 0.5 g, Sodium 155 mg, Sugar 2.2 g
SPICY VIETNAMESE BEEF NOODLE SOUP
This recipe is my attempt at the famous Vietnamese spicy beef noodle soup, Pho. Garnish with thinly sliced raw beef tenderloin, basil, mint, cilantro, chili sambal, and fresh lime wedges.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 5h35m
Yield 8
Number Of Ingredients 20
Steps:
- Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
- Stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
- Chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm.
- Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
- Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. Ladle beef broth into bowl to cover noodles.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 33.9 g, Cholesterol 88.6 mg, Fat 14.5 g, Fiber 1.4 g, Protein 30 g, SaturatedFat 5.3 g, Sodium 527.9 mg, Sugar 4.4 g
TAIWANESE SPICY BEEF NOODLE SOUP
A classic Taiwanese/Chinese dish! Tons of flavor and spice! One of my favorite noodle dishes of all time in a slow-cooker version. A bowl of this in the winter evenings will warm you right up!
Provided by jhuang0125
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 8h40m
Yield 8
Number Of Ingredients 18
Steps:
- Place beef in a stockpot and pour in enough water to cover; bring to a boil. Remove from heat and drain.
- Pour vegetable oil into a slow cooker; add beef, 8 cups water, beef broth, soy sauce, rice wine, green onions, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and Chinese five-spice powder.
- Cook on Low for 8 to 9 hours.
- Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl. Discard solids.
- Bring a pot of water to a boil; add bok choy for 30 seconds. Remove and run under cold water. Cook udon noodles in the boiling water until tender yet firm to the bite, about 4 minutes. Drain.
- Divide noodles among serving bowls and top with beef, baby bok choy, and broth. Top with Chinese pickled mustard greens.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 41.5 g, Cholesterol 62.6 mg, Fat 22 g, Fiber 2.9 g, Protein 27 g, SaturatedFat 7.2 g, Sodium 2366.1 mg, Sugar 11.5 g
SAUCY THAI BEEF NOODLES
This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.
THAI BEEF SALAD
A colorful, tangy salad that brings out the best in Thai cuisine and spices.
Provided by Mick
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 3h45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
- Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
- Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 27.4 g, Cholesterol 25.2 mg, Fat 5 g, Fiber 1.9 g, Protein 16 g, SaturatedFat 2 g, Sodium 1050.6 mg, Sugar 19.2 g
SPICY THAI BEEF-NOODLE SOUP RECIPE - (4.3/5)
Provided by carlaschwartz
Number Of Ingredients 11
Steps:
- Using sharp scissors, cut noodles into 3-inch (7.5 cm) pieces. Heat oil in a medium saucepan over medium-high heat. Add white portion of onions, jalapeño and ginger and sauté 1 minute. Add beef and sauté until browned all over, 3 minutes, stirring constantly. Add broth and soy sauce and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes (if necessary, skim fat from the surface during cooking). Add noodles and peas and simmer until noodles are just tender, 3 minutes. Remove from heat and add green portion of scallions, cilantro and pepper sauce. Serve hot. Yields about 1 cup per serving.
SPICY THAI BEEF-NOODLE SOUP
To make a complete meal out of this rich, mildly spicy soup with hints of green onions and ginger, pair it with a mixed green salad.
Categories Lunch
Time 27m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Using sharp scissors, cut noodles into 3-inch (7.5 cm) pieces.
- Heat oil in a medium saucepan over medium-high heat. Add white portion of onions, jalapeño and ginger and sauté 1 minute. Add beef and sauté until browned all over, 3 minutes, stirring constantly. Add broth and soy sauce and bring mixture to a boil.
- Reduce heat to medium-low, partially cover and simmer 10 minutes (if necessary, skim fat from the surface during cooking).
- Add noodles and peas and simmer until noodles are just tender, 3 minutes. Remove from heat and add green portion of scallions, cilantro and pepper sauce. Serve hot. Yields about 1 cup per serving.
Nutrition Facts : Calories 62 kcal
THAI BEEF NOODLE SOUP - GWAYTIO NUEA NAM
This is an excellent, quick, beef noodle soup that never fails to please. It is adapted from Jennifer Brennan's Original Thai Cookbook. For the noodles, try to find packets of wet noodle sheets. These can usually be found in Asian groceries, refrigerated, in clear plastic bags. If you can't find these, you can substitute dried rice noodles, but soak them first. The fish sauce is the Thai Nam Pla sauce, or Tiparos, found in the Asian section of supermarkets, or in Asian groceries.
Provided by MattZU
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Fry beef strips in the oil until browned, using a large soup pot.
- Remove the browned strips, leaving the oil and juice in the pot.
- Fry the garlic until golden, stirring to keep from burning.
- Quickly add the ground beef, celery, and scallions--cook while stirring until the beef just browns.
- Add beef stock, black pepper, cinnamon, and fish sauce.
- Bring to a boil.
- Add noodles and return to a boil.
- Remove from heat and add bean sprouts.
- Top with beef strips and cilantro (this can also be done after putting the soup into the individual bowls).
- If desired, soak the red pepper flakes in the vinegar, and allow to be added to individual bowls.
Nutrition Facts : Calories 230, Fat 15.2, SaturatedFat 5, Cholesterol 53.3, Sodium 1896.5, Carbohydrate 3.8, Fiber 1.1, Sugar 1.6, Protein 19.2
SPICY THAI BEEF-NOODLE SOUP
Make and share this Spicy Thai Beef-Noodle Soup recipe from Food.com.
Provided by Jessi Garcia
Categories Low Cholesterol
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Using sharp scissors, cut noodles into 3 inch (7. 5 cm) pieces Heating oil in a medium saucepan over medium-high heat.
- Add white portion of onions, jalapenos and ginger and saute for 1 minute.
- Add beef and saute until browned all over, 3 minutes, stirring constantly.
- Add borth and soy sauce and bring mixture to a boil.
- Reduce heat to medium-low, partially cover and simmer 10 minutes (if neccessary, skim fat from the surface during cooking) Add noodles and peas and simmer until noodles are just tender, about 3 minutes.
- Remove from heat and add green portion of scallions, cilantro and pepper sauce.
- Serve hot.
- Yields about 1 cup per serving.
BO KHO: SPICY VIETNAMESE BEEF STEW WITH NOODLES
Bo Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bho Kho is a nice change to the usual bowl of pho noodles
Provided by Kaitlin
Categories Beef
Time 3h
Number Of Ingredients 28
Steps:
- First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.
- Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.
- Add the onions and cook until translucent. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste.
- Stir and cook uncovered for 5 minutes. Add the water, coconut water, star anise, ground black pepper, chili powder, annatto, and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer, covered, for 1 hour.
- After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.
- To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
- Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.
Nutrition Facts : Calories 615 kcal, Carbohydrate 65 g, Protein 30 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 88 mg, Sodium 946 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
BEEF AND NOODLES
The best beef and egg noodles you'll ever have. Affordable, quick, and yummy! I have to give credit to my grandma. She used to cook this for her 5 kids and then later for all her grandkids.
Provided by Ian Garrett
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
- Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 38.7 g, Cholesterol 96.1 mg, Fat 14.4 g, Fiber 3.7 g, Protein 28.5 g, SaturatedFat 6.7 g, Sodium 155.8 mg, Sugar 5.1 g
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