Leftover Roast Beef and Noodle Soup | Australia
Heat a large saucepan or wok over medium heat. Add oil, garlic, white spring onion and ginger and fry for 1 minute, stirring frequently.
Keywords
- Lee Kum Kee
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at au.lkk.com.
Cooking tools:
- Wok
- Saucepan
- Stove
- Ladle
- Serving bowl
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 1 tbsp Oil
- 2 Garlic cloves, crushed
- 2 Spring onions, white & green divided, thinly sliced
- 2 tsp Ginger, grated
- 1L Beef stock
- 1 ½ tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 300g Leftover roast beef, sliced
- 2 Red chillies, sliced, optional
- 150g Bok choy, sliced, optional
- 3 Egg noodle nests
- 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
- A pinch of salt & pepper
- 2 tsp Lee Kum Kee Pure Sesame Oil
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