Asian Beef Noodle Bowl - Natural Stock Co

Asian Beef Noodle Bowl

featuring Natural Stock Co

Serves 2 Prep Time 15 mins Cook Time 40 mins

Cook Style cook top Skill Level Beginner

I DF I

Asian broth is wonderfully flavoursome and versatile. with a few vegetables and your preferred protein, you can create a moorish aromatic meal. Ultimately, it’s all about depth of flavour from the broth which, in this recipe, begins with The Natural Stock Co’s Beef Stock Concentrate.Once you’ve made the BROTH, WHIP up this quick, nutritious Beef Noodle Bowl featuring the Broth recipe as the base. There are so many ingredients you could include or swap in, so go rogue and use up what’s in the crisper!

Asian Broth Base

Ingredients

• 50g The Natural Stock Co Beef Stock concentrate

• 5 cups water

• 3 spring onions, roots trimmed then sliced into 3 cm lengths

• 50g fresh ginger, skin on, sliced 3mm thick

• 2 garlic cloves, crushed

• 2 star anise

• 2 tsp coriander seeds

• 2 cardamom pods, bruised

• ½ tsp Szechuan pepper, crushed

• 1 bunch coriander roots, leaves picked and reserved

Seasoning

• 1 tsp fish sauce 

• 2 Tbsp soy sauce

• 2 tsp caster sugar

• 1 lime, juiced

• Pinch white pepper

• Toasted sesame oil to taste

• Chilli oil to taste

To Prepare

1. In a large pot, add all ingredients listed under broth base, cover and bring to a simmer for 30 minutes.

2. Turn off the heat and, if you have time, allow the flavours to further infuse for 30 minutes or leave until the broth cools.

3. Strain through a fine sieve into a large bowl or pot.

4. Stir through seasoning ingredients and adjust to taste.

COOKS NOTES

 Store, refrigerated, for up to three days or freeze until ready to use (up to three months).

Use this broth as a foundation to add flavour to many Asian recipes, such as laksa or curries.

Quick Beef Asian Noodle Bowl

Ingredients

• 2 cups rice noodles, cooked and cooled

• 3 cups mixed finely sliced or julienne veggies such as Chinese cabbage, Bok choy, carrot, broccolini

• 150g scotch fillet very finely sliced, 2mm

• 1 x soft boiled egg (6-minute cook) shelled and halved

• 4 cups steaming hot Asian Beef Broth (see recipe above)

Garnish

• ¼ cup finely sliced coriander and spring onion, 

• Optional bean sprouts to top

Seasoning

• Fish sauce

• Lime wedges (juice)

• Toasted sesame oil

• Chilli oil 

To Prepare

1. Bring your broth to a simmer in a small pot, with a lid on, over medium high heat.

2. Build the two beef bowls in the order of the ingredients list, placing half of each ingredient in two bowls.

3. After pouring the steaming hot broth over the beef it will cook.

4. Finish each bowl with the coriander and spring onions and season to taste with the listed items as you wish.

COOKS NOTES

The broth can be used as a foundation to add flavour to many Asian recipes, such as laksa or curries.