FRAGRANT beef Noodle Soup

Takes 30MINS serves 2

100g rice noodles 2 beef stock cubes 1 small onion, finely chopped 3cm piece of root ginger, peeled and sliced 1 red chilli, deseeded and thinly sliced 1 star anise

1 cinnamon stick 230g frying steak, trimmed of any fat 150g beansprouts

235g green pak choi, thickly sliced Handful of fresh coriander leaves

1 lime, cut into wedges

Place the noodles in a bowl, cover with boiling water and leave to soak for 15 mins, stirring once or twice to stop them from sticking. Place the beef stock cubes, onion, ginger, chilli, star anise, cinnamon stick and 750ml boiling water in a large pan and bring back to the boil. Simmer for 10 mins. Cook the steak in a non-stick frying or griddle pan for 2-3 mins each side, until browned but still a little pink in the centre. Transfer

to a plate, let it rest for 5 mins, then slice up into thin strips. Stir the beansprouts and pak choi into the broth and cook for 2 mins until tender. Drain the noodles and divide them between 2 bowls. Ladle the broth and vegetables over the noodles and top with the steak and coriander leaves. Serve with the lime wedges for squeezing over the top.

only 30 mins