I got some frozen, thinly sliced beef from the Chinese supermarket and wanted to make something like the Vietnamese pho. But as I forgot to get rice noodles, I used Udon noodles instead and threw in a few fishballs. If I had some spring onions and deep fried onions, I would have garnished the dish with them too.
400g instant Japanese Udon noodles
200g Chinese broccoli
400g frozen, thinly sliced beef
4 fish balls
800ml + 500ml beef stock
1. Bring 500ml beef stock to a boil in a saucepan. Cook the Japanese Udon noodles as per instructions on the package. Remove the noodles into two big bowls.