Cantonese Beef Brisket Noodle Soup
with Pea Pods & Spring Onion
- 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.
Ingredients
1 packet
slow-cooked beef brisket
1 sachet
sweet soy seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat)
1
carrot
1
zucchini
1 packet
Pea Pods
1 sprig
spring onion
1 packet
garlic paste
1 packet
oyster sauce
(Contains: Gluten, Molluscs, 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
Utensils
Cooking Steps
• 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.
• 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.
• Meanwhile, boil the kettle. • Thinly slice carrot and zucchini into half-moons. • Trim pea pods. • Thinly slice spring onion.
• 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.
• 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.
• Divide Cantonese beef brisket noodle soup between bowls. • Top with spring onion to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious, balanced flavours, though some found it needed more punch or zing.
- Ease of prep: Simple to make with clear instructions, though a few found it slightly time-consuming.
- Suggestions: Consider adding sesame oil or chilli for extra flavour. Some preferred thicker noodles or more vegetables.
- Portions: Generous servings satisfied most, with some having enough for leftovers or to share.
- Texture: The tender, slow-cooked brisket was a hit, though a few found it fatty or tough.
