- 1 piece beef tenderloin, frozen
- Chinese noodles
- 8 cups chicken stock
- 2 minced Serrano chilies
- 1 tbsp minced ginger
- 1 large carrot, thinly sliced
- 1 tbsp dark soy 3 thinly sliced leeks, white part only
- 3 star anise
- 2 cups soaked mung bean noodles
- 1 tsp hoisin lime oil
- Salt and black pepper to taste
- Saute ginger and chili for 3 minutes then add leeks and carrots, season with salt and pepper.
- Add soy, chicken stock, and star anise then bring stock to a simmer.
- When ready pull out star anise then heat noodles in the broth and ladle into 4 bowls.
- Lay thinly sliced beef on top of the soup. Drizzel with hoisin lime oil and garnish with bean sprout salad.
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