Satay Beef Noodle Soup
This is the ultimate winter noodle soup!
I developed this recipe based off a satay beef noodle soup I used to have at a Vietnamese restaurant in Strathfield, Sydney. It was seriously the BEST noodle soup, and now that they’ve closed down I had to make one myself!
It is packed full of flavour and the noodles just soak up the deliciousness of the soup. The eye fillet steak cooks in the broth, so it is so tender that it melts in your mouth.
This recipe was made with Jimmy’s sate sauce which you can find at your local Asian grocer. It is the best in my opinion, but any other satay paste/sauce will do!
Prep Time: 00min
Cooking Time: 00min
Serves: 00
Ingredients:
1/2 cup sate paste (Jimmys)
1 cup chicken stock
1.5 cans Coconut milk (600ml)
1 TSP fish sauce
1 TSP Sesame oil
1 TSP Light soy
1 TSP caster sugar
1 TSP chilli sauce
200g Eye fillet sliced thin (ask your butcher to do this),
1 portion pad Thai noodles (I use Changs)
1 Capsicum sliced Onion sliced
2 garlic cloves crushed
Crushed peanuts and fried shallots for garnish
Method:
Heat a pot over medium heat and add some oil
Fry off the garlic and onions for a few mins
Add in the sate sauce and cook until fragrant
Pour in the coconut milk, chicken stock and stir
Add in the fish sauce, sesame oil, soy sauce and caster sugar
Add 1 TSP changs chilli sauce
Bring to a simmer and let it simmer for 10 mins
Prepare your Changs pad Thai noodles as per packet instructions
Add in the capsicum
Add the meat and cook for 2/3 minutes
Serve immediately - add noodles to the bowl and then top with broth and meat!
Top with crushed peanuts and fried shallots
