Aromatic Garden
Aromatic Garden
Art Print

Buy at



 (McIlhenny Company) 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Soup Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Aromatic Chili Beef Noodle Soup



Top-Rated Tools! Wusthof Classic Nakiri, 7-in. CHEFS Exclusive

“To feel safe and warm on a cold wet night,
all you really need is soup.”

~ Laurie Colwin, "Home Cooking"

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





Le Creuset® Enameled Steel Stockpots








Nigella Express:
Good Food Fast


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Thai Chili Peppers
Thai Chili Peppers
Photographic Print

Buy at


La Belle Cuisine


Aromatic Chili Beef Noodle Soup

How to Eat: The Pleasures
and Principles of Good Food

by Nigella Lawson, 2002, John Wiley & Sons

"This satisfies just about every principle of low-fat cookery, as far as I’m
concerned – it’s filling, fragrant, resonant with flavor, and beautiful to
look at; it feels like a treat. And there’s lots of it. Defatted real stock is
best, but you can use good bouillon cubes or instant dashi. You can do
almost whatever you want to this recipe: cut the steak into strips before
marinating it rather than leaving it whole; use duck breast (fat removed
and meat sliced before cooking) or venison (sliced after) [or Char Siu]
instead of beef ; use any vegetables; use any sort of noodle…”

2 ounces dried egg noodles

For the stock
2 cups beef stock (see headnote)
1/2-inch piece fresh ginger
1 dried red chili
1/4 teaspoon ground cinnamon
1 garlic clove, crushed with the
flat of a knife

For the beef
2 teaspoons soy sauce
1/4 teaspoon ground cinnamon
1/2-inch piece fresh ginger, chopped
or put through a garlic press
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon chili sauce
4 ounces sirloin steak

2 ounces sugar-snap peas, cut into
2-3 pieces each
2 ounces (small bunch) bok
choy, chopped
2 tablespoons chopped Thai
basil or coriander [cilantro]

Cook the noodles as directed on the package, drain, rinse in cold
water, and drain again. Reserve.
Bring the stock with its allocated aromatics to the boil, then leave to
simmer, covered, while you get on with the beef.
In a bowl combine the beef seasonings and then put the beef in. Wipe
the bowl with the beef to cover one of its sides with the chili-cinnamon mixture, then turn the beef over to marinate. Leave for 30 minutes. As
you put the beef aside, turn the heat off under the stock, but leave the
pan with the lid on to let the flavorings infuse the liquid.
Sear the steak on both sides in a hot, nonstick pan. Cook for 2 minutes
more on each side on slightly lower heat, then remove the steak to a
board to rest a second while you get on with warming the aromatic
soup and noodles.
You can either strain the stock into a new saucepan or leave the bits
in to be fished out as you eat. Do whichever you prefer, but bring
the stock back to boiling point, cook the sugar-snaps and bok choy
in it for a minute or so, and put in the cold noodles to heat. After
another minute, or when the noodles are hot, add the Thai basil, if
using, and pour into a bowl. Slice the steak into thin slices on the
diagonal and lay on top and sprinkle with the coriander [cilantro],
if using. Eat with a spoon and soy sauce. Serves 1.

Featured Archive Recipes:
Splendid Soups
Vietnamese Beef and Rice-Noodle Soup
Wolfgang Puck's Spiced Carrot Soup with
Ginger and Lemongrass

Chicken and Coconut-Milk Soup with Galangal

Index - Soup Recipe Archives
Basic Stock Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

Webmaster Michele W. Gerhard
Copyright 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: September 08, 2010.