Ugandan-style Beef Noodle Soup

Ingredients

In this Ugandan adaptation of Kuai-tiao ruea, we incorporate Ugandan spices and herbs to infuse the soup with unique flavors. The original Thai dish typically includes ingredients like fish sauce, soy sauce, and Thai herbs, whereas the Ugandan version incorporates local spices such as garlic, ginger, and chili to create a distinct flavor profile. We alse have the original recipe for Kuai-tiao ruea, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 carrots, julienned 2 carrots, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the sliced beef to the pot and cook until browned.
3. 3.
   Stir in the chili powder, ground coriander, ground cumin, and paprika. Cook for another minute to allow the spices to release their flavors.
4. 4.
   Pour in the beef broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld together.
5. 5.
   Add the julienned carrots and sliced bell pepper to the pot. Cook for an additional 5 minutes until the vegetables are tender-crisp.
6. 6.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
7. 7.
   Season the soup with salt and pepper to taste.
8. 8.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles. Garnish with fresh cilantro.

Treat your ingredients with care...

• Beef — For tender beef, choose a lean cut and slice it thinly against the grain.
• Rice noodles — Follow the package instructions for cooking time to achieve perfectly cooked noodles. Be careful not to overcook them, as they can become mushy.

Tips & Tricks

• For an extra kick of heat, add a few drops of hot sauce or sprinkle some crushed red pepper flakes.
• Customize the vegetable selection based on seasonal availability.
• If you prefer a thicker broth, you can dissolve a tablespoon of cornstarch in water and add it to the soup during the last few minutes of cooking.

Serving advice

Serve the Ugandan-style Beef Noodle Soup hot in individual bowls. Accompany it with a side of crusty bread or chapati for a complete meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro to add a pop of color. Serve the soup in deep bowls to showcase the vibrant colors of the vegetables and noodles.