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Asian Beef Noodle Soup
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 | Preparation | 10 minutes |
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| Cooking | 15 minutes |
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| Ready In | 25 minutes |
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Ingredients
| 6 |
cups |
water |
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| 2 |
tablespoons |
soy sauce |
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| 2 |
tablespoons |
chili sauce |
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| 1 |
teaspoon |
ginger |
ground |
| 1/8 |
teaspoon |
cayenne pepper |
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| 2 |
packages |
soup noodles |
ramen, instant |
| 2 1/2 |
cups |
chinese cabbage |
thinly sliced |
| 3 |
each |
carrots |
peeled, cut into slices |
| 1 |
cup |
mushrooms |
small, sliced |
| 1/2 |
cup |
corn kernels |
frozen |
| 1/2 |
lb. |
beef round steak |
thinly sliced |
| 4 |
each |
scallions, spring or green onions |
thinly sliced |
| 2 |
teaspoons |
sesame oil |
dark |
Directions
Mix water, soy sauce, shili sauce, ginger, pepper and one seasoning packet from the noodles in a large saucepan (reserve other packet for other use).
Bring to a simmer; add cabbage and carrot; cook 5 minutes.
Add mushrooms, corn and noodles; simmer 3 minutes.
Add beef and green onion.
Heat through.
Stir in sesame oil.
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