Pepper Steak Noodle Soup

  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
  2. Meanwhile, season the steak with salt, pepper and the coriander.
  3. In a large, deep skillet or wok, heat about 1 tablespoon oil, 1 turn of the pan, over high heat.
  4. Add the steak and cook for about 2 minutes on each side; transfer to a cutting board.
  5. Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet and add the bell peppers; cook for a couple of minutes.
  6. Stir in the ginger, garlic and five-spice powder and toss for a minute or two.
  7. Stir in the vinegar (or sherry), then add the stock and tamari and bring to a boil.
  8. In a small bowl, combine the cornstarch with 2 tablespoons water and stir into the broth to thicken for a minute more.
  9. Add the steak, scallions and bean sprouts to the soup and turn off the heat.
  10. To serve, twist bundles of the whole wheat noodles around a fork and place in bowls.
  11. Pour in the soup and top with the cilantro.

salt, whole wheat spaghetti, thin, ground coriander, peanut oil, green bell pepper, red bell pepper, gingerroot, garlic, fivespice powder, sherry vinegar, vegetable stock, tamari, cornstarch, scallion, crisp bean sprouts, cilantro leaf

Taken from www.food.com/recipe/pepper-steak-noodle-soup-435144 (may not work)

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