Asian recipes

Khao soi chicken noodle curry

20 minutes

Asian recipes

Stir-fried chicken noodles

12 minutes

Asian recipes

Korean meatballs and egg fried rice

30 minutes

Asian recipes

Stir-fried chicken noodles

12 minutes

Asian recipes

Korean rice bowls

10 minutes

Asian recipes

Loaded savoury rice bowls

20 minutes

Asian recipes

Korean-style meatballs dinner

5-15 minutes

Asian recipes

Coconut milk dumpling bake

15 minutes

Asian recipes

Leftover potstickers and ramen

20 minutes

Asian recipes

Kung pao chicken

8 minutes

Asian recipes

Hot-and-sour soup

15 minutes

Asian recipes

Asian beef broth

5 minutes

Asian beef broth

By Marcelle van Rooyen

Serves 1

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

1 x 150 g sachet Woolworths Asian beef ramen broth base
60 g (1 nest) Woolworths Asian medium egg noodles
1 extra-large free-range egg
100 g Woolworths stuffed beef rump roast, sliced
1 T Woolworths Asian sesame oil
1 spring onion, thinly sliced
1 t Woolworths Asian chilli Szechuan pepper oil

Method

1. Heat the broth in a small saucepan over a medium heat. Add the noodles and simmer for 5–8 minutes, or until cooked through.

2. Boil the egg for 6 minutes in a separate small pan. Once cooked, run under cold water, peel, then slice in half.

3. Transfer the broth and noodles to a bowl. Add the beef, then top with the egg, spring onion and chilli oil.

Find more soup recipes here

Photographer: Jan Ras

Food Assistant: Bianca Jones

Spinach lasagne

Fish-finger rotis with quick-pickled veggies

Morogo Gorgonzola grilled cheese

Khao soi chicken noodle curry

Stir-fried chicken noodles

Korean meatballs and egg fried rice

Stir-fried chicken noodles

Korean rice bowls

Loaded savoury rice bowls

Korean-style meatballs dinner

Coconut milk dumpling bake

Leftover potstickers and ramen

Kung pao chicken

Hot-and-sour soup

Asian beef broth

Asian beef broth

Ingredients

Method