The Salty Chilli's Instagram page is one of our favourite places to find inspiring recipes. Jenny is creative, keeps the homecook in mind, and uses fantastic ingredients.
This recipe uses rare roast beef and udon noodles in a flavourful broth with ginger and beef, with a chilli crisp. It's the perfect way to use up those roast beef leftovers!
We've shared her most recent post with you all here.
Rare Roast Beef & Udon Noodles with Ginger Beef Broth & Chilli Crisp.
Homemade broth is always best but this quick soup is amazing and takes a few minutes to make by embellishing beef bouillon. We happened to have roast beef last night for our Sunday roast, this is a perfect way of using up leftovers. Pure comfort.
2 beef bouillon cubes
2 large slice's ginger
Package of straight to wok Udon noodles or any other noodles
Leftover meat such as roast beef, pork chicken or tofu
Mixed greens or spinach
Chilli crisp and coriander to garnish
Heat 1.25 litres of water and add bullion, shallot and ginger. Bring to boil then simmer allowing flavours to meld for about 15 minutes. Toss the noodles in and cook for three minutes. Plate your greens and chilli's in a bowl, pour the noodles and hot stock over. Add meat and garnish with chilli crisp and coriander.
For more incredible recipes, head over to Jenny's Instagram here.
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