Spicy Beef Noodle Soup

Credits: Woks of Life


2016-10-15: Made this but omitted the spicy bean paste to cater to the tastes of a 4 year old who doesn’t like spicy food, and we used sherry instead of the wine. We got it to the point of letting it sit for an hour, and then packaged it up. When the time comes, we’ll make the noodles fresh (and probably add in some mushrooms and cabbage) when reheating the main bulk of the soup.

It makes A LOT of soup.

Gevulde Paprika’s

  • 4 red peppers
  • 1 onion, chopped
  • 3 T olive oil
  • 1 clove garlic, finely chopped
  • 300 g ground beef
  • 300 g minute rice
  • 200 g canned corn
  • 1 T paprika

Preheat the oven to 190C. Cut the peppers in half lengthwise, and remove the seeds and inner pith. Lay the halves with open side in a glass baking tray lined with baking paper.

Heat 2 T oil in a frying pan and fry the onions 3 minutes. Add the garlic and fry a further minute. Add the ground beef and cook 3 min. Add the minute rice and the corn and season to taste with paprika, pepper, and salt. Fill the peppers with the mixture, and drizzle with the rest of the oil. Bake ca. 20 until soft.

Credits: Aller Hande, my translation.


2013-05-15: Made with 1 red, 1 yellow, and 1.5 green peppers, and two small onions. We don’t have any minute rice, but I’d made regular rice the day before, and so just used that. Baked at 180C.