There is nothing like a little juicing to get your appetite really fired up. Being that I am somewhat of a masochist I like to juice and simultaneously look at food pictures on Pinterest. Sick, isn’t it? What I realized was that I have Ramen envy. I see pictures of the most insanely drool worthy bowls of ramen noodle soup, most of them with a runny egg on top. Sigh…
Coming off the juice cleanse, it was really dominating most of my thoughts. Ramen, Ramen, Ramen. I just had to figure out how to make something at least similar (but gluten and egg free) for me at home. Noodles, tender beef and tasty broth were essential. Check, Check and check.
Spicy Asian Steak Noodle Soup is the result- only we are dealing with rice noodles instead of ramen. The thin beef is extra thin and I piled the soup high with delicious extra’s like shaved cabbage, green onions, chili and cilantro. Pretty much I just slurped my way straight through an enormous bowl.
With a long rainy weekend ahead of me, I am planning another soup fest in the next few days. Maybe this time I will save some for Pete. Maybe.
Recipe: Spicy Asian Steak Noodle Soup
Ingredients
- 3 tablespoon vegetable oil
- 2 cloves garlic, thinly sliced
- ½ yellow onion, thinly sliced
- 3 tablespoons Hoisin Sauce
- 4 cups beef broth
- 1 package rice sticks noodles (usually about 6 ounces)
- 8 ounces of very thinly shaved top round steak
- kosher salt
- finely shredded savoy cabbage
- fresh cilantro
- red chili, thinly sliced
- green onions, thinly sliced
- chili garlic sauce
Instructions
- In a large pot over medium heat, add the vegetable oil, garlic and onions. Cook the onions and garlic until soft and lightly browned, about 5 minutes. Add the Hoisin sauce and simmer one minute further. Add the broth and bring back to a simmer. Add the rice noodles and cook for two minutes and then when they are just softening, add the beef. Swish the beef around in the hot broth, it should just take about 30 seconds to cook.
- Immediately dish up some of the noodles, broth and beef and add some cabbage, cilantro, green onions and chili garlic sauce to the bowl. Mix everything in and enjoy!
Preparation time: 10 minute(s)
Cooking time: 12 minute(s)
Number of servings (yield): 2
Oh to punish yourself like that is just wrong, heather! Lol. But this noodle bowl, what a reward! Love the rice noodles, I grew up on it over ramen noodles so Im partial to it.
You have no idea how badly I’m craving ramen now after reading your post. I’m sitting here imagining how awesome it would taste on this randomly cold spring day. It’s SNOWING here on the first day of Spring!! Ramen would be perfect!!
What a gorgeous colorful bowl of soup. Love this Heather!
This soup is fantastic, i am making this!!!
I want to devour this soup, so good!
Yum! But where do you find gf hoisin sauce?? All the ones I’ve seen have gluten 🙁
you look for the one that says “All nAtural” If not at the store then look on amazon!
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
I have made this recipe so many times…LOVE the flavors. Perfect asian beef soup. Of course cooking the beef in the broth makes the beef slightly tough, but that’s how these soups are supposed to be made. The flavor of the broth is the highlight of this dish, not the meat, which is awesomely refreshing.
I love noodle 🙂