Beef Comfort Noodle Bowl with Vegetables and Ginger – An Adaptable Recipe

People have been eating noodles for centuries. As the concept of noodles spread, different cultures added their ingredients. Yeast-free stretched dough is made from ground wheat, rice, buckwheat, mung beans, and even acorns. Oriental and European cooks made noodles in various ways.

Whether boiled in salted water, flavored broth, or stir-fried, noodles remain popular. In fact, they seem to be more popular than ever. Grocery stores sell noodles with added vitamins and fiber. You can also find noodles that contain vegetables, such as spinach and carrots.

Winter in Minnesota so far has been brutal, with freezing winds dropping to 45-50 degrees below zero. In this kind of weather I long for soup and make a big batch, freezing some for future use. This week I was craving oriental soup and developed this recipe with readily available ingredients.

The noodles are the star of the show and the broth gives them flavor. You can substitute the boneless top cleaver with thinly sliced ​​flank steak or ball point steak. Chicken can be substituted for beef and chicken broth can be used. I am salt sensitive so I used unsalted instant beef broth and light soy sauce. If you are not sensitive to salt, you can use the salty versions of these products.

Freshly grated ginger tastes better. Remove the skin from the ginger with a spoon. Cut the ginger you need. Put the rest in a zip-top bag and freeze. I keep a jar of chopped ginger handy and use it when I don’t have the fresh one. Are you craving comfort food? Are you a crazy noodle? This recipe satisfies both cravings.

INGREDIENTS

1 tablespoon canola oil

8 ounces top blade steak, cut into strips

5 cups of water

3 packages without salt, instant beef foam

4 ounces (half a box) mushrooms, sliced ​​thin

1/2 red bell pepper, cut into strips

1 cup pea pods, halved

1 small carrot, cut into thin wedges

1/2 cup baby spinach

2 tablespoons light soy sauce

1 1/2 tablespoons freshly ground ginger

1-2 garlic cloves, minced (or the equivalent of garlic powder)

Cooked noodles of your choice

1 cup scallions (white and green parts), chopped

coriander leaves, chopped

METHOD

Put oil in the soup pot. Sauté beef strips over medium-high heat until just beginning to brown. Add the water and the remaining ingredients, with the exception of the noodles. Cover and simmer until vegetables are crisp-tender. Wearing flip flops, put some noodles in each bowl. Serve the soup and vegetable mixture over the noodles. Garnish each serving with chopped onion and cilantro. Pass on soy sauce, oriental chili sauce, or teriyaki sauce if desired.

Copyright 2014 by Harriet Hodgson