4
Veal chuck tender, noodle soup
> 60 minutes
veal chuck tender
*
stir frying
Preparation
Cut the chuck in pieces and cook in ½ l water with the carrot/celery and onion and the grated ginger for 2 hrs till meat is tender. Strain and keep the meat separate. Reduce the broth to half and season with oystersauce and soysauce.
Fry the meat with the pepper and add the bean sprouts and enoki at the end and stirfry shortly.
Serve in a bowl with noodles, tomato strips, broth and fresh coriander.
Ingredients:
- 500 gr veal chuck tender
- 1 carrot cut in pieces
- 1 big onion cut in pieces
- 3 celery sticks in pieces
- 2 leeks washed and cut
- 1 red pepper chopped
- Piece of ginger fresh
- 100 gr bean sprouts
- 50 gr enoki mushrooms
- 2 tomatoes in stripes
- 200 gr noodles cooked
- Soy sauce
- Oystersauce
- Fresh coriander
- pepper and salt
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