Chinese beef and celery noodle soup from Whitewater Cooks at Home by Shelley Adams

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Notes about this recipe

  • averythingcooks on February 20, 2021

    This was a great choice to re-purpose some leftover short rib meat (in place of the cooked roast beef called for). I cut it in 1/2 and made it mostly as directed except I held way back on the water (waiting to see how much would be needed - actually not much at all) and used a smaller amt of noodles. I also finished it with peas and some chopped pickled hot peppers. Even with the very short prep / simmer time, I have a pot of delicious noodles & beef in a really rich flavourful broth. I will definitely come back to this one.

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