Ready in 25 minutes
Try this Asian Beef Noodle Soup recipe, or contribute your own.
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
jdriemeyer 1y agoThis is a nice way to use up veggies from your fridge. I subbed green bell pepper and fresh green peas for the carrots and corn because that's what I had. I also cut the chili paste and sesame oil in half because the kids can be fussy about strong flavors. The soup was delicious. It will be fantastic in the fall when it gets chilly out!
oscarmonk 2y agoVery nice
2dogsandjoy 2y agoIt was ok but the drops is sesame oil didn't do it for me. Kind of bland I guess I was expecting something else on flavor.
Anitar8787 3y agoNot sure how it tasted with beef but the chicken one was overpowered by the ginger.
Firemarshalbrad 4y agoi would cut up the round steak steak into small enough pieces to fit into a spoon but its awesome
bigwolverine 6y agoRecipe was very easy to make, and the results were outstanding! I cannot wait to make this again, one of my new favorite soups!