Noodle stew Bangkok

Name: Noodle stew Bangkok
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 500 g Beef for cooking (e.g. boiled beef, breast or shoulder); 2 large onions; 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 2 stalks of celery; 600 g Carrots; 125 g Bean sprouts; 1 chili pepper; 1 walnut-sized piece of ginger tuber; 120 g Rice noodles; 1-2 TABLESPOONS Sesame Oil; 1 Asian basil stalk; 2-4 Tbsp Soy sauce; 7-10 Tbsp Asian basil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

500 g Beef for cooking (e.g. boiled beef, breast or shoulder)
2 large onions
7-10 Tbsp Salt
1 TEASPOON Peppercorns
2 stalks of celery
600 g Carrots
125 g Bean sprouts
1 chili pepper
1 walnut-sized piece of ginger tuber
120 g Rice noodles
1-2 TABLESPOONS Sesame Oil
1 Asian basil stalk
2-4 Tbsp Soy sauce
7-10 Tbsp Asian basil

Directions

1
Wash the meat, peel and halve the onions. Bring both to the boil in 1.5 litres of cold water. Season with salt and peppercorns. Cover and simmer for about 1 1/2 hours at low heat.
2
In the meantime clean and wash the celery and cut it into wafer-thin pieces. Peel and wash the carrots. Nick the carrots lengthwise all around so that flowers appear. Rinse sprouts and drain well.
3
Carve the chillies lengthwise, remove seeds and chop finely. Peel ginger, also dice very finely. Prepare noodles in boiling salted water according to package instructions. Pour stock through a sieve, cut meat into strips.
4
Carefully heat sesame oil. Fry ginger and carrots in it, season with salt. Add celery, meat and chilli. Add the stock, simmer for 15 minutes. Wash the basil, cut the leaves into strips, one on top of the other.
5
Finally add the sprouts and basil to the soup and season with salt and soy sauce. Fill the noodles in portions. Add hot soup. Serve garnished with basil.