Satay Beef Noodle Soup 沙嗲牛肉麵

A quintessential Hong Kong comfort food, this Satay Beef Noodle Soup brings together tender, thinly sliced beef simmered in a rich, fragrant satay sauce, served atop springy instant noodles and swimming in a savory broth. It's the taste of a bustling cha chaan teng, offering a warm, hearty embrace that's both deeply satisfying and wonderfully nostalgic.

Nutrition (per serving)

Ingredients

• 200g thinly sliced beef
• 2 packs instant noodles
• 200g choy sum
• 400ml chicken broth
• 2tbsp satay paste
• 1tbsp creamy peanut butter
• 1tbsp evaporated milk
• 1tbsp soy sauce
• 1tsp sugar
• 1 clove garlic, minced
• 1 shallot shallot, minced
• 2tbsp cooking oil
• 1tbsp soy sauce (for marinade)
• 1tsp cornstarch (for marinade)
• 0.25tsp baking soda (for marinade)
• 1tsp cooking oil (for marinade)
• 1tsp water (for marinade)
• 1 pinch white pepper (for marinade)
• 0.5tsp sugar (for marinade)
• 2tbsp chopped spring onions (for garnish)

Steps

1. In a bowl, combine the thinly sliced beef with soy sauce, cornstarch, baking soda, cooking oil, water, sugar, and white pepper. Mix well and let it marinate for at least 10 minutes.
2. Heat cooking oil in a wok or pan over medium heat. Sauté minced garlic and shallot until fragrant, about 1-2 minutes. Add satay paste and stir-fry for 1 minute until aromatic.
3. Pour in the chicken broth, then add peanut butter, evaporated milk, soy sauce, and sugar. Bring to a gentle simmer, stirring until well combined and smooth. Taste and adjust seasoning if needed.
4. In a separate pot, bring water to a boil. Cook instant noodles according to package instructions (usually 2-3 minutes). In the last minute of cooking, add the choy sum to blanch until tender-crisp. Drain well.
5. Add the marinated beef slices to the simmering satay sauce. Cook for 1-2 minutes until the beef is just cooked through and tender. Do not overcook.
6. Place the drained noodles and blanched choy sum into serving bowls. Ladle a generous amount of the satay beef and sauce over the noodles. Pour in the hot broth to your desired level. Garnish with chopped spring onions and serve immediately.

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