Summer Fresh - Tangy & Spicy Beef Rice Noodle Soup

During winter, here are some stuff I hoped to do this summer:
- Running around at the beach in my bikini ala Sisheido's sun block ads
- Get fabulously smooth and tanned
- Roaming around Hong Kong's old and georgeous street corners taking pictures on weekend mornings
- Finally learn how to make desserts which contain anything other than chocolate or banana

but, instead....

- I got less bikini ready than what I already was LOL! But I still did get my butt off to the beach....put on my biking and ran around ala slimming centre ads (the "before" shots LOL)
- I realised I look terrible tanned. It's so not me. Thus, I planned to stay away from the sun this summer and hope to emerge smooth and porcelain-like for winter. Plus, my original skin color looks has a good contrast against dark chocolate hehe
- I sleep through most weekend mornings, comfortably curled under my summer blanket in my air conditioned room, and woke up just to eat and stare at the fierce sun glaring outside LOL
- I still have no clue on how to make anything other than my usual banana-chocolate baked goods. Now I have a couple of pears and oranges threatening to be spoilt soon. I need to try using them urgently! Help! Help!

....at least I tried using sliced beef for something other than my normal beef-tomato-tofu combo...it's citrusy, spicy, light, simple, easy...perfect for summer dinner!

Tangy & Spicy Beef Rice Noodle Soup

Recipe
- 0.7 lb thinly sliced, nicely marbled beef
- 1/2 onion, thinly sliced
- 2 small cloves of garlic
- a bunch of fresh corriander, chopped
- salt, pepper, sugar, vinegar
- 1 lemon, cut into wedges
- olive oil, hot water
- 2 packs of dry rice noodles (you can use other noodles if you want)
- 2 red chilli or more, depending on how spicy you want it to be

Saute onions, garlic, and a bit of chopped corriander in hot oil, add a bit of the beef, add water, season with salt, pepper, sugar and vinegar. At the same time, prepare rice noodles/other noodles according to the instructions on the package, then add into the soup, add the remaining of the beef on top, cook until they are just almost done. Serve with fresh corriander, lemon wedges and chilli, to be added according to individual taste.

Sharing this with Presto Pasta Night's Gang, hosted this week by Thyme for Cooking

My sincere apologies to those who had to see my jiggly bits at the beach :p