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BOIL water in a smaller pan and cook the eggs for 7 - 9 minutes. WASH the vegetables. TRIM the ends off the green beans. TEAR off the large leaves from the Chinese pak choi, then slice the green part of the leaves.
SLICE the spring onion into large chunks. QUARTER the radishes and mushrooms. PEEL the carrot and slice into smaller pieces. SLICE the beef into long strips. PREPARE 2 liters of vegetable stock.
BRING 2 liters vegetable stock to a boil, pour in about a tablespoon sesame oil and two tablespoons sweet soy sauce. ADD sambal to liking. GRATE a fairly large amount of ginger, add to the pan and mix well together.
ADD in the lower (white) part of the Chinese pak choi along with the carrots, radishes and green beans. COOK the noodle soup for 5 minutes, then add in sliced beef, spring onions, egg noodles and mushrooms.
SEASON with salt, pepper and chili flakes. LASTLY, add in the green Chinese pak choi leaves. OPEN up the eggs and slice in two. SERVE the beef noodle soup with the eggs, enjoy!