Xinjiang-Style Beef and Carrot Noodle Soup
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Ingredients
- 500 g beef shin, diced
- 150 g carrots, sliced
- 300 g medium egg noodles
- 1 tsp cumin seeds
- 1 star anise
- 1200 ml beef stock
- 2 tbsp fresh coriander, chopped
Nutrition (per serving)
- Calories
- 471 kcal
- Protein
- 37.9 g
- Carbohydrate
- 56.6 g
- of which sugars
- 4.2 g
- Fat
- 9.7 g
- of which saturates
- 3.5 g
- Fibre
- 3.4 g
- Salt
- 2.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef in a large pan with the beef stock, cumin seeds and star anise.
- 2
Bring to a simmer, cover and cook gently for 1 hour, until the beef is almost tender.
- 3
Add the carrots and simmer for a further 15 minutes, until the beef and carrots are tender and no pink remains.
- 4
Cook the medium egg noodles in a separate pan of boiling water according to the pack instructions, then drain and divide between four bowls.
- 5
Ladle the beef, carrots and broth over the noodles.
- 6
Scatter with the fresh coriander to serve.
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