Quick spicy beef pho with egg noodles

  • Portion size: Serves 2
  • Takes 10 min to make, 15 min to cook
  • Difficulty: easy

This speedy take on a classic pho means you can hit the East in less than half an hour.

adslot-recipe-1
lock
Join Extradelicious to unlock Cook Mode

Ingredients

  • 600ml beef stock (we used Waitrose Cooks’ Ingredients)
  • 1 long red chilli, halved, plus a few slices for garnish
  • 1 thumb-size piece of fresh ginger, sliced
  • 1 lemongrass stalk, roughly chopped
  • 150g sugar snap peas and baby sweetcorn
  • 180g Waitrose Cooks’ Ingredients Pulled British Beef (or similar)
  • 300g egg noodles (we used Waitrose Free Range Egg Noodles)
  • 2 handfuls of beansprouts
adslot-recipe-3
lock
Join Extradelicious to unlock Cook Mode

Method

  1. Pour the stock into a medium saucepan, add the halved chilli, sliced ginger and lemongrass, bring to the boil, then simmer, covered, for 10 minutes. Strain through a sieve into a clean pan and discard the aromatics.
  2. Halve the baby sweetcorn lengthways, then add to the stock with the sugar snap peas. Simmer for 2 minutes, add the pulled beef and heat through for 1 minute.
  3. Meanwhile, heat the noodles according to the packet instructions, then divide between 2 soup bowls.
  4. Recipe continues after advertising adslot-recipe-4
  5. Pour over the soup, dividing the meat and veg evenly. Add a handful of beansprouts to each bowl and scatter with the sliced chilli to serve.

Quick wins & tips

Use chicken stock and substitute cooked large prawns instead of beef, adding them at the last minute

adslot-recipe-5

Rate and review

Rate

Leave a comment, question or tip

adslot-recipe-6
2

Recipes left this week.


Go unlimited for £4.99 /month, plus enjoy:

  • Access to 9000+ recipes
  • Distraction-free browsing
  • Cook Mode & more
×