Beef and vegetables creamy angel hair soup

Today, the earthquake shock me. I decided not to use the stove or oven. Luckily I have some beef and vegetables creamy angel hair leftover from 3 days. I realised that I run out of cream. Came up with this idea: using milk, water, tomato paste, chili sauce with eggs to make them. Since I am making it into soup, I have added extra milk and water.

I had use microwave to warm up the extra milk and water. Then added to my leftover, gives a couple of stir. And warm up again everything. Also added chili sauce and dried shallot as garnish. Having this warm hearty soup to soothes my fright. I have written down the recipe for you as you don’t have leftover.

My leftovers had become a new dish that is comforting, hearty and delicious. Hopefully, no more earthquake. It’s scary especially in time with lockdown. Let’s cook!!!!!


250 g short angel hair
150 g diced beef
8-10 green beans, cut to bite size
3 eggs, beaten
1/2 c milk, plus 8 Tbs milk
1/2 c  water from pasta
1/2 c water, plus more for more soup
2 small potatoes, cut into cubes
1 small carrot, cut into bite size
1 small red capsicum, cut into bite size
1/2 green capsicum, cut into bite size
1/2 sweet potato, cut into cubes
3 Tbs  chili sauce
2 Tbs tomato paste
1 Tbs garlic minced
Italian seasoning
nutmeg powder
chili powder
black pepper
chili sauce, garnish (OPT)
dried shallots, garnish (OPT)


Preheat oven 180 degrees C. Place green beans, carrots, sweet potatoes, and potatoes in a steamer basket and steam. I use my rice cooker with steamer basket to steam the vegetables about 10 minutes until vegetables are tender. Do two batches. Then microwave angel hair for about 6 minutes. Drain angel hair and reserved 1 cup of water. Set aside.

Heat saucepan with oil on medium heat. Cook garlic until fragrant about 1 minute. Then add diced beef cook till all brown lightly. Removed and transfer to oven deep bowl, add angel hair. Beat eggs and pour into beef, add milk and reserved water.

Next add the vegetables from steamer and add Italian seasoning, nutmeg powder, chili powder, 8 Tbs milk, water, salt and black pepper. Make sure you add enough water. Toss to mix well and put in oven and baked for about 35- 40 minutes until everything is cook. Removed from oven and spoon onto bowls. Garnish with chili sauce and dried shallot. Serve with a glass of white wine. Enjoy!!!!