20110518 Beef Soup Udon Noodles

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.


INGREDIENTS
400g instant Japanese Udon noodles
200g Chinese broccoli
400g frozen, thinly sliced beef
4 fish balls
800ml + 500ml beef stock

METHOD
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.

2. In the meantime, in another saucepan, bring 800ml beef stock to a boil. Add the Chinese broccoli and fish balls, and cook for about 5 minutes. Remove the broccoli and fish balls from the pan into the big bowls. 

3. Bring the beef stock to the boil again, then add the frozen beef and cook for about 3 to 5 minutes. Remove the beef to the big bowls, and spoon the hot beef stock over them.