This year I’ve been trying to cook more larger pieces of meat and save the leftovers for more meals. Of course, sometimes this means we are just tempted to eat more on the first night, but it also means that I am being a little more economical and more creative with leftovers.
We had slowcooked beef brisket a couple of nights ago and after having some of the leftovers for lunch, there wasn’t much left. I needed a meal that would make a little bit of beef go a long way, and that is exactly what a soup can do. I sliced the beef very thinly against the grain along with about 4 times the quantity of vegetables and the finished soup didn’t make us feel like we were being short-changed at all. I made this just for 2 people but it is easy to increase the quantities and it is the perfect dish to make when you don’t have very much meat but want to feed a crowd.
The vegetables can be varied. I was also trying to use up what was left in the fridge, which is why there was just a very small amount of red onion in the soup. Don’t feel you have to add onion – I would have added a couple of spring onions if I’d had them. I also had half a yellow pepper and half a red pepper leftover from another meal, which is why they went in, but use whatever coloured peppers you like. Because the soup is not cooked for very long, the chillis will not lose much of their heat so you may need to remove some of the seeds. I like hot food so I usually leave them in, but this will be extremely hot if you leave all of them in. It’s up to you.
Ingredients – Serves 2
100g leftover beef brisket, thinly sliced
2 nests of dry noodles
1 carrot, sliced thinly with a potato peeler
5 mushrooms, sliced
1 pepper – or halves of 2 different coloured peppers, cut into strips
1/4 red onion, diced
2 cloves garlic, crushed
Thumb sized piece of fresh ginger, cut into batons
1 chilli pepper – some of the seeds removed, sliced
Juice of 1/2 lime
400ml beef stock
How to Make Beef Noodle Soup
1. Prepare all the vegetables.
2. Pour boiling water onto the noodles and cook according to the packet instructions.
3. At the same time bring the stock to the boil and add all the rest of the ingredients, apart from a few slices of chilli to garnish with. Cook for about 2 minutes. Stir in the lime juice at the end.
4. Drain and divide the cooked noodles between two bowls. Top with the stock and vegetable/beef mixture.
This is a very quick meal to make so I’m linking to Speedy Suppers, hosted by Dinner with Crayons and Feeding Boys and also Family Foodies, hosted by Eat your Veg and Bangers & Mash, which is for meals under 30 minutes this month. As this soup is a great way to use up leftovers I am linking it to the No Waste Food Challenge, run by Elizabeth’s Kitchen Diary hosted this month by Cooking around the World. I am also linking to Extra Veg, hosted by Utterly Scrummy Food for Families and Fuss Free Flavours as this is packed full of vegetables.