Easy Sukiyaki with Lo-Cal Noodles

Preparation time:20 minutes


  • 4 cups good quality light beef stock
  • 4 tbsp. Chang’s Light Soy Sauce
  • 4 packets Chang’s Super Lo-Cal Noodles
  • 4 button mushrooms, thinly sliced
  • 2 cups Chinese cabbage, cut into strips
  • 100g very thinly sliced beef fillet or sirloin, trimmed of all fat
  • 200g firm tofu or grilled tofu (yaki tofu is available from Asian supermarkets)
  • 2 spring onions, finely sliced


  1. Heat the stock, Chang’s Light Soy sauce, sugar and Chang’s Super Lo-Cal Noodles in a pot and heat, stirring occasionally until the sugar melts. Bring to the boil then reduce to a simmer for 5 minutes.
  2. Divide all other ingredients between four bowls and pour over simmering stock. Allow to stand for a couple of minutes so soften the vegetables and cook the meat before eating.