Cantonese Beef Brisket Noodle Soup

Name: Cantonese Beef Brisket Noodle Soup with Pea Pods & Spring Onion
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet slow-cooked beef brisket; 1 sachet sweet soy seasoning; 1 packet egg noodles; 1 carrot; 1 zucchini; 1 packet Pea Pods; 1 sprig spring onion; 1 packet garlic paste; 1 packet oyster sauce; 1 packet chicken stock pot; ½ tbs soy sauce; 2.5 cup boiling water

with Pea Pods & Spring Onion

0.0(0)

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Calories

:

709 kcal

Protein

:

44.8g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

Gluten
Sesame
Soy
Wheat
Eggs
Molluscs

The best way to spice up your stock standard noodle soup is to throw in a slow cooked protein that takes the dish to premium levels. Coat the beef brisket with sweet soy seasoning and you'll have the tastiest protein to accompany tender veggies and noodles.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

slow-cooked beef brisket

1 sachet

sweet soy seasoning

(Contains: Gluten, Sesame, Soy, Wheat;)

1 packet

egg noodles

(Contains: Gluten, Wheat, Eggs;)

1

carrot

1

zucchini

1 packet

Pea Pods

1 sprig

spring onion

1 packet

garlic paste

1 packet

oyster sauce

(Contains: Gluten, Wheat, Molluscs;)

1 packet

chicken stock pot

Not included in your delivery

olive oil

½ tbs

soy sauce

(Contains: Gluten, Soy;)

2.5 cup

boiling water

Nutritional Values

Energy (kJ)2965 kJ

Calories709 kcal

Fat26.7 g

of which saturates9.1 g

Carbohydrate72.8 g

of which sugars15 g

Dietary Fibre12.8 g

Protein44.8 g

Sodium4040 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a medium baking dish. • Pour liquid from packaging over the beef. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, sprinkle with sweet soy seasoning, then turn over beef to coat. • Roast, uncovered, until browned and heated through, 8-10 minutes.

2

• Meanwhile, half-fill a large saucepan with water and bring to the boil. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

3

• Meanwhile, boil the kettle. • Thinly slice carrot and zucchini into half-moons. • Trim pea pods. • Thinly slice spring onion.

4

• When brisket has 5 minutes remaining, return saucepan to high heat with a drizzle of olive oil. • Cook pea pods, carrot and zucchini, tossing, until just tender, 2-3 minutes. • Add garlic paste and cook, until fragrant, 1 minute. • Meanwhile, shred beef brisket using 2 forks.

5

• Stir in oyster sauce, chicken stock pot, the soy sauce and boiling water (21/2 cups for 2 people // 5 cups for 4 people). • Reduce heat to medium and simmer until slightly thickened, 2-3 minutes. • Remove from heat and add cooked noodles and shredded brisket (including juices from baking dish), stirring, until well combined.