Ingredients

Method

• 4 nests Woolworths medium egg noodles
• 1 litre beef stock
• 1 x 300 g Woolworths exotic mushrooms punnet, sliced
• 1 x 200 g pack Woolworths baby pak choi , sliced
• 1 x 500 g pack Woolworths frozen potstickers with prawn
• Woolworths chilli Szechuan pepper oil, for dipping
• 60 g Woolworths Asian sliced ginger

Method

Ingredients

1. Cook the noodles in boiling water, then drain in a colander and set aside.

2. Bring the beef stock to a simmer in a saucepan. Add the mushrooms and simmer for 5 minutes.

3. Add the pak choi and potstickers and simmer for a further 5 minutes.

4. Divide the noodles between bowls, spoon over the broth and serve with the Szechuan pepper oil and ginger.

Find more soup recipes here

Photographs: Jan Ras
Production: Abigail Donnelly 
Food Assistant: Cheri Kustner