Cold noodle soup (Neng myun) recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 592 calories / serving
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TWC 07 Recipe 2 Cold noodle soup hero

Cook the noodles in boiling water for 3 to 5 minutes, drain, rinse under cold water, then drain again and set aside to cool.

Put all the remaining ingredients into a pan, bring to the boil and simmer for 5 minutes. Remove from the heat and allow to cool, then remove the peppercorns, ginger and chillies.

Divide the noodles between 4 small bowls, then place the cucumber and pear slices in alternating layers over them. In each bowl place an egg half on top, then carefully pour the cold soup over. Add a little mustard and vinegar to taste, and serve.

Recipe from The Big Book Of Noodles, by Vatcharin Bhumichitr, published by Kyle Cathie, £16·99. Click here to buy the book.

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  • Ingredients

  • 475g (15oz) thin rice noodles
  • 200g (7oz) cooked brisket or topside of beef, cut into slices ¼in x ½in (5cm x1cm)
  • 900ml (1½pts) beef stock
  • 8 whole black peppercorns
  • 5cm (¼in) fresh root ginger, peeled
  • 1tsp soy sauce
  • 4 dried chillies
  • To garnish

  • 20 cucumber slices
  • 1 large hard pear, peeled, cored and thinly sliced
  • 2 hard-boiled eggs, shelled and halved lengthways
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  • Energy 2501kj 592kcal 30%
  • Fat 10.9g 15%
  • Saturates 4g 20%
  • Sugars 4.2g 5%
  • Salt 2.5g 42%

of the reference intake
Carbohydrate 7.3g Protein 25.3g Fibre 1.3g

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