Beef Noodle Soup
5 slices fresh thinly sliced ginger
1 red chilli sliced finely
1 bunch of spring onions finely sliced
Strips of beef 250gms
1 tablespoon sunflower oil
125 gm pack choi
Handful curly kale
Handful of flat leaf parsley ripped
300 gm egg noodles
1 1/2 litres beef stock
Place the stock, ginger, chilli and spring onions in a large saucepan and bring to the boil. In a separate pan heat the oil and fry the beef until tender and cooked as you like it. Let it rest.
Add the pak choi to the stock, then the noodles, bring to the boil and simmer for 3 mins until tender. Ladle the stock, beef, noodles and pak choi into large serving bowls and top with ripped parsley.