Bone Broth Beef Noodles

ingredients

• 200g dried vermicelli rice noodles
• Olive oil spray
• 3cm piece fresh ginger, peeled and finely sliced
• 1 small red chilli, deseeded and finely sliced (optional)
• 1 bag Campbell's Beef Bone Broth
• 2 cups water
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• Juice of ½ lime
• 2 small carrots, cut into matchsticks
• 1 spring onion, thinly sliced
• 1 small bok choy, leaves separated
• 6 broccolini stalks, roughly chopped
• 250g lean beef steak, thinly sliced
• Handful fresh coriander leaves
• Lime wedges, to serve

method

1. Prepare the vermicelli noodles according to packet instructions. Drain and set aside.
2. Spray a saucepan with olive oil and place over medium-high heat. Add the ginger and chilli and cook for 1 minute until fragrant.
3. Pour in the bone broth, water, soy sauce, fish sauce and lime juice. Bring to the boil, then reduce to a gentle simmer.
4. Add the carrot, broccolini and bok choy and cook for 3-4 minutes until tender-crisp.
5. Add the beef and cook for 2-3 minutes or until just cooked through.
6. Divide the noodles between bowls and ladle over the broth, beef and vegetables.
7. Top with spring onion, coriander and a squeeze of fresh lime.