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Beef, Sweetcorn, Mange Touts & Noodle Soup

1

December 1, 2015 by marksetchfield

NOODLES.jpg
Serves 4, prep time 10 minutes, cooking time 20 minutes

INGREDIENTS
1  grilled steak
2 pints of vegetable stock
4 spring onions chopped
6 slices of fresh ginger sliced
2 garlic cloves chopped
1 stick of lemongrass
1 curry leaf
2 tbsp of soy sauce
1 tsp of turmeric
1 tsp ground cumin
1/2 tsp of chilli flakes
1 pint of boiling water
12 mini sweetcorns

Handful of trimmed mange touts
Handful of chopped coriander stalks
5 nests of vermicelli
Salt and pepper

METHOD
On an oiled griddle pan slowly grill the steak until it’s medium rare, remove from the heat and allow to stand. Break the stock cubes into a jug and pour in two pints of boiling water and mix. Pour the stock in a large pan and bring to the boil. Add to the pan the dried ingredients then add the garlic, ginger, coriander, spring onion, lemongrass and curry leaf. Simmer for ten minutes. Wash and trim the sweetcorn and mange touts then add to the pan, season and stir. Pour in another pint of boiling water and bring the pan up to the boil. Next add the vermicelli and simmer for three minutes. Slice the steak into thin strips, turn off the heat from the pan and add the steak and soy sauce. Leave to stand for five minutes. Finally stir and serve, top with some coriander and spring onion.GMS_THE_MENU_RETURN

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