Spicy Soup Noodles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Ingredients
  • 500 g ground beef
  • 2 Tbsp honey
  • ¼ tsp sesame oil
  • 1 chicken bouillon cube
  • 8 cups water
  • 5 cloves garlic, minced
  • 2 Tbsp soy sauce
  • 1 Tbsp sriracha, plus extra to taste
  • ⅛ cup fresh lime juice
  • 300 g shanghai soup noodles or dried spaghettini*
  • 3-4 bunches baby bok choy, trimmed
  • 1 crown broccoli, trimmed
  • 2-3 green onions, thinly sliced
  • Lime wedges, to garnish
Instructions
  1. Add the ground beef to a dry pan (no oil). Brown on medium-high heat and drain well.
  2. Once the beef has been drained, return it to the heat and keep cooking it, stirring frequently, until the meat is golden and crunchy. This is counter-intuitive but will create a nice flavour and texture for your soup.
  3. Once the meat is crispy and brown, remove from heat and coat well with honey and sesame oil. Set aside.
  4. Dissolve your bouillon cube in 8 cups of water and bring to a boil. Add noodles and cook until not quite al dente.
  5. Add your bok choy and broccoli to the boiling noodles and cook for 1-2 minutes, until bright green and lightly cooked. Remove pot from heat.
  6. Add garlic, soy sauce, lime juice and the sriracha and give the soup a quick mix with a pair of tongs.
  7. Serve immediately topped with a hefty sprinkle of sweet crumbled beef, fresh green onions and a slice of lime (and more sriracha if you’re zesty like me).
Notes
* If you are using fresh noodles, add them at the same time as the bok choy and broccoli, as they will cook very quickly. If you think you will have leftovers, I recommend using regular spaghettini instead, as it will get mushy less quickly.
Recipe by Port and Fin at https://portandfin.com/spicy-sriracha-soup-noodles-with-crispy-ground-beef/