Asian noodle soup

Ingredients for 3 servings:

• 2 sheets of Mie noodles (approx. 130 g)
• 1 stalk(s) leek
• ½ bell pepper(s), red
• 1 m.-sized carrot(s)
• 1 handful of sugar snap peas
• ½ jar soybean sprouts or mung bean sprouts, preferably both fresh
• 1 clove(s) garlic
• 2 cm ginger (or 3 cm depending on thickness)
• 3 eggs, size L
• ½ rump steak(s)
• sesame oil
• Soy sauce
• Sweet Chili Sauce
• salt and pepper
• 1 ½ liters of water
• 1 tsp, heaped chicken broth, instant

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

how I like them…

Wash, trim, or peel the vegetables. Slice the leek into thin rings, cut the bell pepper into strips, and halve the strips. Cut the carrot diagonally into thin slices. Trim the ends of the snow peas, if desired. Finely chop the garlic clove and ginger. Cut half the rump steak into thin strips. Now turn on a kettle with 1.5 liters of water. Heat the sesame oil in a medium-sized saucepan and lightly fry the vegetables. Deglaze with the water from the kettle, add the chicken stock and the mie noodles. Bring to a boil briefly, then reduce the heat to low and let simmer until the mie noodles are finished cooking. The vegetables shouldn’t be overcooked at the end and should still have a bit of a bite. Meanwhile, briefly sear the rump steak strips in a pan on both sides and season with salt and pepper. They should still be almost raw on the inside, so really briefly; it’s all about the roasted flavors. Two minutes before the mie noodles are finished cooking, crack the eggs into the soup and whisk until well combined. Then add the bean sprouts and steak strips. Season the soup to taste with soy sauce, sweet chili sauce, salt, and pepper.