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Rice noodle beef broth

Rice noodle beef broth

By Leah Koen
5’ Prep time
25’ Cook time
30’ Total time
279 Calories
2 Serving

Summary

A tasty, hearty broth, with pak choi and flavours of star anise, cinnamon, coriander and sichuan pepper, that counts as 1 of your 5 a day.
Leah Koen 0 Followers

Step by Step

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Step 1

Warm a large saucepan over a medium heat. When hot, add the star anise, cinnamon, coriander seeds and Sichuan peppercorns. Toast the spices for 2 minutes until fragrant, then add the stock and salt. Cover and simmer over a medium heat for 18 minutes.
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Step 2

Strain the beef broth to remove the spices, then return it to the pan. Add the pak choi and rice noodles and cook for 1-2 minutes, until piping hot and the greens are just tender.
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Step 3

Add the noodles to two warmed bowls, ladle over the stock, then top with the pak choi. Add the garnishes, if using, and serve with wedges of lime to squeeze over.

Ingredient

  • Salt
    Salt
    0.5 tsp
  • Star anise
    Star anise
    1
  • Pak choi
    Pak choi
    235 grams
  • Coriander seeds
    Coriander seeds
    8
  • Cooks' ingredients cinnamon stick
    Cooks' ingredients cinnamon stick
    0.5
  • Sichuan peppercorns
    Sichuan peppercorns
    8
  • Cooks' ingredients beef stock
    Cooks' ingredients beef stock
    500 mls
  • Rice noodles
    Rice noodles
    275 grams
  • Lime
    Lime
    1

Nutrition Facts

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