Last night a combination of poorly child and electrical work meant I couldn't get to the kitchen till late, or late for us. Something rapid was thus required, and thanks to the rich stock from slow cooking a flat-rib of beef this was no prob. Stock skimmed of fat was heated through in a pan to which I added a drained tin of bamboo shoots, the few remaining bits of beef cut small, and two sheets of noodles (from a pack bought ages ago in local Chinese supermarket - bargain). Flavoured with soy sauce and five-spice powder and a brutally crushed garlic clove to give it a bit of depth it was ready in five minutes.
As the stock was rich and delicious so was the soup, which in a way was posh pot-noodle. If I'd had any in the freezer I'd have added sweetcorn for more fibre, but hadn't so didn't. Don't care, it was still really good.
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