
Satay beef noodle soup
The cha chaan teng classic made at home: tender beef in a fragrant satay broth, with fresh noodles instead of instant ones.
- 20 min
- Serves 2
- Simmer
- Easy
Why it suits you: Yang-deficient types still feel the morning chill around the Spring Equinox and wake with cold hands and feet. Warming, aromatic satay sauce and sweet, warm beef, which strengthens the spleen and sinews, make a bowl that warms you through.
Method
Prep 10 min · Cook 10 min- 1Toss the beef with the soy sauce and cornflour for 10 minutes. Boil the noodles for 2 minutes and divide between bowls.
- 2Fry the satay sauce and the white part of the spring onion in a little oil until fragrant, add the stock and bring to the boil.
- 3Add the beef and simmer until just cooked, then pour over the noodles and top with spring onion.
Cautions
- Satay sauce is salty and spicy; use less if you have a dry mouth, sore throat or spots.
The TCM view
Beef is sweet and warm and tonifies the spleen, stomach, qi and blood. Satay sauce, with peanuts, chilli and spices, is pungent and warm and disperses cold; spring onion whites warm and open the yang.



