Prepare noodles according to packet instructions. Drain and set aside.
Meanwhile, place soup base into a large saucepan. Bring to the boil over high heat before reducing heat to a simmer. Add onions, Asian greens, baby corn, mushrooms and snow peas and simmer for 2-3 minutes or until softened.
Divide noodles, cooked vegetables and half the sprouts between bowls. Top with beef and ladle over hot broth. Serve topped with remaining sprouts and chilli, Asian herbs and lemon wedges.
Tips
The Asian soup base is available in most supermarkets in the stock section – there are a variety of other flavours available – Chinese, Pho, Ramen, Thai, Laksa, etc.
The heat from the broth will reheat the beef.
Serve with hoisin sauce for extra sweetness or hot chilli sauce for extra heat.
Use your choice of noodles in the soup – egg, ramen, udon, rice or vermicelli noodles would all work well.
