Rice noodle beef broth
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.
- CourseMain meal
- Prepare5 mins
- Cook25 mins
- Total time30 mins
- 1 star anise
- ½ Cooks' Ingredients Cinnamon Stick
- 8 coriander seeds
- 8 Sichuan peppercorns
- 500ml Cooks' Ingredients Beef Stock
- ½ tsp salt
- 235g pack Pak Choi, quartered
- 275g pack rice noodles
- sliced red chilli, to serve (optional)
- sliced radishes, to serve (optional)
- coriander leaves, to serve (optional)
- 1 lime, cut into wedges
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.
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.
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.
This broth is a great dish on its own, but it can be stretched to serve more people with the addition of extra vegetables or meat. Try poaching very thinly sliced Essential British Beef Frying Steak or fillet steak in it until just opaque. If you don’t have any rice noodles you can use other fresh or dried varieties – just adjust the cooking time accordingly.
Typical values per serving when made using specific products in recipe