A disclaimer… this IS super easy… but it does come with a long list of ingredients. But once you get over the list, this is a quick way of having ultra flavourful beef broth. From start to finish, this Thai Beef Noodle dish took me just 30 minutes.Jump to Recipe
I made this today, using pretty much mostly scrap ingredients and it came out so well. The main cheat ingredient are… beef bouillon cubes – no surprise. If you have stock at hand, then whip that out. You would notice there is no added salt besides the soy sauces. That’s because there is salt in the bouillon cubes. If you are not using bouillon cubes, give your broth a taste test, and add salt if needed.
In the same beat, if you find it too salty – as a result of letting it simmer for too long, it happens – then just add water.
If Asian food is a staple in your kitchen, most of these ingredients are easily found in your pantry/fridge. I also love that I could use a couple of scrap ingredients, and the rest are pantry staples. Galangal, or Blue Ginger is one of the main ingredients. Galangal has a more citrusy, floral scent and flavour, very different from ginger. Ginger is spicier. You can easily find galangal, located right by ginger. They also freeze well.
The cilantro root gives this an aromatic, herb-y touch. Exclude if you can’t find this, but I always find beef noodles hit differently without a touch of herb-iness. Cilantro comes by easily here, and they are always sold with roots attached. Usually it’s scrap material, but now I always keep them in the fridge for dishes like this.
Another scrap ingredient would be the tops of the lemongrass, leftover from previous recipes. Unlike other Thai dishes, this doesn’t require a distinct lemongrass flavour – so it’s a great way of using up leftover lemongrass tops. Of course, you can use “regular” lemongrass too, just use half.
Frying the Aromatics
If you are making the broth from scratch, then all you have to do is add the aromatics while the broth is brewing. Since I’m using instant stock, I want to maximise the flavours extracted from the aromatics, I am sauteeing the aromatics in some oil first in the pot. This part is optional, if you want a healthier, no oil version, then simply allow the aromatics to simmer in the broth for longer.
For protein I used some thinly sliced beef noodles. I marinated mine with light soy sauce and black pepper, but you don’t have to if you want to cut even more steps. Meatballs are also a popular protein that you can use.
Traditionally rice noodles are used, and you most certainly can. I used egg wheat noodles, they are my favourite, even when I was ordering these in Thailand. While rice noodles require some soaking prior to cooking, egg noodles do not, so it’s another bonus point for me. I’ve also actually made this as standalone soup, and I would have this on the side with some rice. It’s so delicious that way too.
How to make Instant Thai Beef NoodlesCourse: Eats, Recipes
1 litre Water
1 Beef Bouillon Cube
2 Lemongrass, top portion, mashed
2-3 Cilantro Roots, mashed or chopped finely
2 inches of Galangal, sliced
3 cloves Garlic, mashed
1 tsp Whole Black Peppercorns
1 Star Anise
3 Thai Bird’s Eye Chillies, mashed (optional)
3 tbsps Light Soy Sauce
1 tbsp Dark Soy Sauce
2 tsps Vinegar
- Noodles bits and bobs
3 servings of Noodles
150g Beef, sliced thinly, and marinated with 1 tsp light soy sauce and a
Pinch of black pepper
Meatballs (I did not use)
- In a pot, add oil for sauteeing. Once hot, add galangal, lemongrass, onion, garlic, cinnamon, star anise, black peppercorns, cilantro roots, and thai bird’s eye chillies (if using).
- Saute until fragrant, or about 5 minutes. Add water and let it come to a boil.
- Once boiling, add in beef bouillon cube, light soy sauce, dark soy sauce and vinegar. Stir to incorporate. Lower the heat and let the broth simmer for about 15 minutes.
- While broth simmers, prepare the rest of the ingredients. To sliced beef, marinade with light soy sauce and black pepper.
- To a pot of boiling water, blanch noodles, vegetables and the marinated sliced beef till cooked to desired doneness.
- Place blanched items in a bowl. Ladle broth over the noodles. Done!