Chinese beef noodle soup

1. Cut the beef tenderloin into thin strips. Wash spring onions, cut in four lengthwise and mince, keeping the green. Cut the pepper, remove the seeds and chop finely. Rinse, dry and thin out coriander.

2. Bring 1 liter of water to a boil in a large saucepan and dissolve chicken stock cubes (or vegetables). Add the spring onions and pepper, then soak the noodles in broth, and with the handle of a spoon or a stick keep stirring, so they do not stick. Add the beef strips, stir and cook for 4-5 minutes.

3. Remove from the heat, add cilantro, drizzle with soy sauce and serve in bowls.

Photo credit: Sucré Salé