Fuel up with a wholesome beef and noodle soup, with juicy rump steak and delicate bok choy.
- 450g pack Hokkien noodles
- 1L Campbell's Real Soup Base - Chinese
- 400g beef rump steak, thinly sliced
- 1 bunch bok choy, cut into 4cm pieces
- 4 green spring onions, thinly sliced
- Soak noodles in boiling water. After 2-3 minutes separate with a fork and drain.
- In a medium saucepan bring Campbell