7 May 2021

Spicy Brisket Noodle Broth

Discover the ultimate cure for man flu (and yes I am a believer, man flu is real).


It’s nothing to laugh about…

It’s a serious condition, I’ve convinced myself. You may point and cackle at me all you want, I’m open to the truth…


I was once so diminished by the strike of man flu, that I became the exact opposite of my normally  robust self. My whole body became overwhelmed by a weakness that can only be compared to the structural integrity of a giant blob of custard. I wanted to gauge my eyes out, give them a polish with some sand paper and pop them back in again. My bones felt thin and my muscles hung off me. I felt like a deflated hot air balloon, with cold sweats. I wanted to stretch my limbs until they dislocated.

Everyone knows what it’s like. It’s a bad cold, with all the trimmings, multiplied by ten. Right?

About half way through that day I made a very important decision. I decided to snap out of it and stop being so pathetic. But in order for that to happen I needed motivation. Food motivation.

When you’re not well, and you haven’t eaten much, suddenly the idea of food seems overwhelmingly brilliant, and you have a clear notion of what you want.

My medicine, the recipe that I knew would cut straight through my aches and pains, and provide vital strength and determination, was something I like to call…

Spicy Brisket Noodle Broth.

Inspired by a visit to Wong Kei’s, in Londons popular China Town district of Soho, this punchy, meaty, flavoursome soup will keep your cockles warm and give your man flu a culinary kick in the nuts.

I’ve never had Bovril, but I like to imagine it is a more gastronomical version of that.

It’s a winter favourite in our house, and makes a visit to our dining table once every month during the cold seasons, just to keep us in check.

Just keepin it real.

How It’s Done

  • Good Quality Beef Broth/ Stock 1.5 litres
  • Beef Brisket Joint
  • 1 Red Chilli- chopped, 3 Garlic cloves- minced, 3cm Fresh Ginger- grated
  • Soy Sauce- 1/3 bottle
  • Green Pepper- sliced
  • Baby Sweetcorn- halved
  • Spring Onions Sliced
  • Mushrooms- sliced
  • Dried Noodles
  • Sesame Oil
  • Coriander to garnish
  1. Roast the beef brisket, in the beef stock on a low/ medium heat for 2-3 hours – covered with foil- until it shreds easily. take out of stock, shred and place meat to one side- also keep the stock and cooking juices.
  2. Cook the noodles for 2 mins in boiling water- drain and coat in sesame oil to prevent sticking- keep to one side
  3. In a pan- reheat the stock and cooking juices- add in 1 whole chopped red chilli, a 3 cm piece of grated ginger, 3 minced garlic cloves and 1/3 bottle of soy sauce. heat until rolling simmer but not boiling.
  4. Add pepper, mushrooms, corn, spring onion  and the shredded beef to heat through.
  5. Place some noodles in the bottom of each bowl and top with the ‘soup’ making sure there is plenty beef and veg in each bowl.
  6. Top with chopped coriander and serve with a fork and spoon for slurping.