Beef & Rice Noodle Soup

STOCK:--
1 kg oxtail, cut in 4 cm pieces & rinsed
2 tsp SIDS HOT WORCESTER SAUCE
4 chicken wings
500 g chuck or blade steak
2 onions, halved
4 cloves
1 star anise
3 cm ginger, flattened
1 cinnamon sticks
2 tsp SIDS SALT & PEPPER
SERVE:--
375 g rice noodles
400 g beef fillet semi frozen & thin sliced
6 spring onions, sliced diagonally
2 small red chillies, sliced diagonally
1 cup bean sprouts
¼ cup mint sprigs
¼ cup coriander sprigs
Drizzle of lime juice, hoisin & fish sauce

Place the oxtail in a large saucepan, cover with 3 litres of water then bring to the boil. Skim off any scum that comes to the surface. Reduce heat to simmer for 30 minutes. Add SIDS HOT WORCESTER SAUCE and the remaining stock ingredients then simmer, uncovered for 2 hours. Skim the surface occasionally and top-up with water if necessary. Strain the stock through muslin into a bowl then discard the solids. (keep to blitz for another soup) Cool to room temperature then cover and refrigerate for 3 hours. Skim the fat from the surface.
Transfer the stock to a saucepan and bring to the boil. Take the partly frozen beef from the freezer and slice very thinly. Meanwhile cook the noodles as per the packet then drain. Divide the noodles among the serving bowls and top with the sliced beef, spring onions and chillies. Ladle the hot stock over the beef then top with sprouts and herbs. Drizzle with lime juice, hoisin and fish sauce.