Asian beef noodle soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Water |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Chili sauce or ketchup |
| 1 | teaspoon | Ground ginger |
| ⅛ | teaspoon | Cayenne pepper |
| 2 | packs | Ramen instant noodle soup (3 oz. ea.) |
| 2½ | cup | Chinese cabbage or green cabbage; thinly sliced |
| 3 | Carrots; peeled; cut into sli | |
| 1 | cup | Small mushrooms; sliced |
| ½ | cup | Frozen corn kernels |
| ½ | pounds | Cooked round steak; thinly sliced |
| 4 | Green onions; thinly sliced | |
| 2 | teaspoons | Dark sesame oil |
Directions
Mix water, soy sauce, shili sauce, ginger, pepper and one seasoning packet from the noodles in a large saucepan (reserve other packet for other use).
Bring to a simmer; add cabbage and carrot; cook 5 minutes. Add mushrooms, corn and noodles; simmer 3 minutes. Add beef and green onion. Heat through. Stir in sesame oil. Note: cooked, chopped chicken may be used instead of beef.
Posted to FOODWINE Digest 12 Sep 96 Date: Thu, 12 Sep 1996 14:19:58 -0400 From: Laura Hunter <LHunter722@...>