|  | | Soup noodles with rare beef, spring onions, pak choi and coriander | |
When I am at home for lunch and cannot face another sandwich, I fill a huge bowl with Chinese egg noodles that have been boiled for 4 minutes, pour piping-hot beef or other meat stock over them and then lay slices of leftover rare roast beef on top. With a few shredded spring onions, some pak choi leaves, the leaves from a couple of sprigs of coriander, a splash of soy sauce and a drop or two of chilli oil, I am my own noodle bar.
from Rose Prince's The New English Kitchen published by Fourth Estate.
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