Hot ginger beef and noodle soup.jpg

Hot ginger beef and noodle soup


Having lived in Portugal for more than five years, multifaceted Rosemary Ladle is carving out a name for herself as a kitchen whiz. Between designing recipes and testing them, she is also a talented seamstress.

THE RHIZOME (root-stem) of the ginger plant has been a staple in south East Asia for centuries for both cooking and its medicinal benefits.

Studies have shown that ginger can ease digestive discomfort and nausea associated with motion sickness, pregnancy (although it is advised to consult your doctor before using) and during chemotherapy.

This root can increase the stomachs’ protective components and its antibacterial qualities may help reduce the risk of ulcers caused by Helicobacter Pylori in the stomach lining.

Some osteoarthritis sufferers have seen a reduction in knee and hip pain due to its anti-inflammatory properties. Current research also suggests that due to its blood thinning and circulation improving abilities, ginger may be useful in reducing the risk of cardiovascular disease.

(Serves 4)


• 500g beef frying steak

• 75g spring onions or shallots (finely sliced)

• 2 tablespoons fresh ginger (minced)

• 3 cloves garlic (crushed)

• 1 or 2 small fresh chilli peppers (de-seeded and finely sliced)

• 1 tablespoon sesame oil

• 2 tablespoons rice wine vinegar

• 1.25 litres beef stock

• Salt and pepper

• 1 small carrot (shredded)

• 600g fine egg or rice noodles (pre-cooked)


1. Cut steaks crosswise into 1cm thick strips.

2. Heat half a tablespoon of sesame oil in a large non-stick frying pan or wok.

3. Add half the ginger and garlic and fry for 1 minute.

4. Add half of the beef and stir-fry for 2 minutes or until the beef is browned. Remove from pan.

5. Repeat with the remaining beef, oil, ginger and garlic.

6. Season the fried beef with salt and pepper and keep warm.

7. Add the beef stock, sliced chilli, onions and rice wine vinegar to the pan.

8. Bring to the boil. Reduce the heat and simmer for 8-10 minutes.

9. Divide the cooked noodles and beef into four soup bowls.

10. Bring the soup stock to the boil over a high heat.

11. Ladle the stock over the beef and noodles.

12. Garnish with the shredded carrots.

Shopping basket for next week:

Pack of digestive biscuits, 4 x 200g cream cheese, mango or tropical fruit jelly mix and a can of mango puree.