Double Cantonese Beef Brisket Noodle Soup
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Double Cantonese Beef Brisket Noodle Soup

Double Cantonese Beef Brisket Noodle Soup

with Pea Pods & Spring Onion

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.

Tags:
Kid Friendly
Allergens:
Gluten
•Sesame
•Soy
•Wheat
•Egg
•Mollusc

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2 packet

slow-cooked beef brisket

1 sachet

sweet soy seasoning

(Contains Gluten, Sesame, Soy, Wheat;)

1 packet

egg noodles

(Contains Egg, Gluten, Wheat;)

1

carrot

1

Zucchini

1 packet

Pea Pods

1 sprig

spring onion

1 packet

garlic paste

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

chicken stock pot

Not included in your delivery

olive oil

½ tbs

soy sauce

(Contains Gluten, Soy;)

2.5 cup

boiling water

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Nutritional Values

Energy (kJ)4244 kJ
Calories1014 kcal
Fat45.8 g
of which saturates16.9 g
Carbohydrate74.6 g
of which sugars15.4 g
Dietary Fibre14.6 g
Protein76.9 g
Sodium4618 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish
•Large Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked beef brisket in a large 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
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
3

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

4
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
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.

6
6

• Divide Cantonese beef brisket noodle soup between bowls. • Top with spring onion to serve. Enjoy!