Chinese Broth with Noodles and Beef Dumplings
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 7 ozs Chinese Egg noodle
- sesame oil
- 2 tsps brown sugar
- 5 slices fresh ginger
- 3 ½ cups vegetable stock
- 1 chili pepper (halved and pitted)
- 3 Tbsps soy sauce
- 3 baby Bok Choy (quartered lengthways)
- fresh cilantro
- For the meatballs
- sesame oil
- 2 shallots (finely chopped)
- 1 ¼ inches fresh ginger (peeled and finely chopped)
- 2 ⅔ cups Minced Beef
- 1 egg white
- 1 Tbsp Corn starch
Preparation steps
1.
Cook the noodles according to the directions on the packet and drain.
2.
Heat two tsp oil in a pot and on a low heat and allow the brown sugar to caramelise. Add the ginger, quench with the vegetable stock, season with the chilli, soy sauce, salt and ground black pepper and bring to the boil.
3.
Heat one tbsp sesame oil in a pan and fry the shallots and the ginger. Remove from the heat and add the meat, egg white and the cornflour and mix well. Season with salt and ground black pepper and shape into small balls.
4.
Place the meatballs and the bok choy into the simmering soup. Cook on a low heat for around 15 min until the meatballs are cooked and the bok choy is soft, then add the noodles and one tbsp cold sesame oil. Serve hot garnished with fresh coriander leaves.
