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.
The quantities provided above are averages only.
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.
Ingredients
1 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
Nutritional Values
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!